Thanksgiving Turkey Brine

Thanksgiving Turkey Brine

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Henry K 1

"Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat."
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17 h servings 704 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 93.2 g
  • 186%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 7841 mg
  • 314%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Cook

  • Ready In

  1. Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
  2. Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
  5. Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.


  • Cook's Note:
  • There is no need to add any more spices when removing from brine solution. The turkey will be flavorful and juicy enough. But, if you still choose to, prepare turkey as you normally would. This brine solution can be scaled back and used for any type of poultry, roasting chickens, or even boneless chicken breasts.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.


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I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge, and when I put it in the ov...

This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory, I didn't have any in the pantry and the market was out! I left mine in the bucket overnigh...

thank you thank you thank you! This was awesome! So awesome that I'm doing it again for this Thanksgiving 2013.

Just added a cup of sugar to the brine. Let that bad boy soak in the brine slather on the butter and roasted slow. sooo juicy!!!!!

I made this recipe for Thanksgiving last year and it was a hit. I will do the same again this year. The turkey was really juicy and had a good flavor.

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