How to Brine a Turkey
How to brine a turkey with apple cider, oranges, garlic, and fresh herbs for a juicy, well seasoned Thanksgiving bird. Brine times by weight included.
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Learning how to brine a turkey is the simplest way to guarantee juicy, well seasoned meat on Thanksgiving. This apple cider brine soaks flavor all the way through the bird, not just the skin, and protects the breast meat from drying out in the oven. It takes about 10 minutes of hands-on work to make, and the rest is just time in the fridge. I started brining our holiday turkey years ago after one too many dry breast slices, and I have never gone back. The combination of sweet apple cider, bright orange, whole garlic, and woodsy rosemary and thyme smells like the holidays from the moment it hits the stockpot.
Once your turkey is brined, it is ready for roasting, or try it on my Smoked Spatchcocked Turkey for even faster cooking and crispy skin. Round out the table with my orange and spice scented Classic Cranberry Sauce and a big bowl of Brown Butter Mashed Potatoes for a holiday meal everyone will remember.
In This Post
Why You’ll Love this Turkey Brine Recipe
This brine delivers a turkey that is juicy from edge to center, with a subtle sweetness from apple cider and dark brown sugar balanced by black peppercorns, bay leaves, and fresh herbs. The orange slices and whole garlic cloves add a savory, citrusy backbone without overpowering the natural flavor of the bird.
It is also one of the most stress-free holiday prep steps you can do. You make the brine a day or two before, let it cool, and the turkey does the work in the refrigerator overnight. The ingredients are affordable pantry staples, and the same brine works beautifully on a turkey breast, whole chicken, or Cornish game hens.
Heather’s Expert Tips for the Best How to Brine a Turkey
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Cool the brine completely: Never pour warm brine over raw turkey. Let it cool to room temperature, then chill it in the refrigerator so the bird stays in the safe zone the entire time.
- Watch your salt type: After co-founding Spiceology and spending years developing spice blends, I can tell you salt is not interchangeable by volume. This recipe is built for kosher salt. If you use table salt or fine sea salt, cut the amount roughly in half or your turkey will turn out too salty.
- Skip pre-brined birds: Check the label before you start. Kosher, self-basting, or “enhanced” turkeys are already injected with a salt solution, and brining them again will make the meat overly salty.
- Rinse, then air dry: After brining, rinse the turkey inside and out, pat it dry, and refrigerate it uncovered on a wire rack overnight. Dry skin is the key to crisp, golden skin in the oven.
- Tent if it browns fast: The sugars from the apple cider and brown sugar help the skin color beautifully, but they can also darken it early. If the skin is deep golden before the turkey is done, loosely tent it with foil.
Equipment Needed
- Turkey brining bag: Heavy duty and leakproof, sized for birds up to 25 pounds.
- Large stockpot: For heating the brine and dissolving the salt and sugar.
- Food-safe bucket with lid: A great alternative to a brine bag for larger turkeys.
- Large cooler: Frees up refrigerator space during the holidays. Keep the brine cold with plenty of ice.
- Wire rack and rimmed baking sheet: For air drying the turkey in the fridge after brining.
- Roasting pan with rack: For cooking the turkey evenly.
- Instant-read thermometer: For confirming the brine is cool and the turkey is cooked through.
Ingredients for Wet Turkey Brine
Here’s everything you’ll need to make a flavorful turkey brine:
- Fresh or thawed turkey – Make sure the turkey is completely thawed before brining for even flavor absorption.
- Apple cider or apple juice – Adds a natural sweetness and depth to the brine.
- Fresh herbs – Rosemary, thyme, and sage bring classic holiday aroma and taste.
- Oranges – Sliced for brightness and a hint of citrus.
- Brown sugar – Balances the saltiness of the brine with a touch of caramel sweetness.
- Kosher salt – The essential ingredient that helps the turkey retain moisture.
- Black peppercorns – Add a warm, peppery kick.
- Bay leaves – A traditional brine flavor that adds depth.
- Cold water – Helps dissolve the brine and ensures the turkey is fully submerged.
Find the full printable recipe card with exact measurements and detailed step-by-step instructions below.
Recipe Variations & Substitutions
- Pomegranate juice: Swap it in for the apple cider for a tart, deep red holiday twist.
- Maple syrup: Use it in place of brown sugar for a richer, woodsier sweetness.
- Lemons instead of oranges: Sliced lemons give the brine a sharper, brighter citrus note.
- Fresh sage: Add a handful of sage leaves alongside the rosemary and thyme for classic Thanksgiving flavor.
- Warm spices: Toss in a few cinnamon sticks and star anise pods for a brine that pairs well with sweet glazes.
How to Store, Freeze, and Reheat
- Make ahead: Prepare the brine up to 3 days ahead and keep it covered in the refrigerator until you are ready to use it.
- Never reuse brine: Once the brine has touched raw turkey, discard it. It is not safe to reuse.
- Store leftovers: Keep cooked turkey in an airtight container in the refrigerator for up to 4 days. Leftovers are perfect for my Turkey, Bacon & Garlic Hummus Panini.
- Freeze: Freeze cooked turkey in freezer bags for up to 3 months, then thaw overnight in the refrigerator. Frozen turkey is ideal for Turkey Chili with Yams & Black Beans.
- Reheat: Place sliced turkey in a baking dish with a splash of broth, cover with foil, and warm at 325°F until heated through so it stays moist.
What to Serve with Brined Turkey
- Buttermilk Cornbread
- Cranberry Brie Puff Pastry Twists
- Asian Apricot Spiral Ham
- Cardamom Pumpkin Pie
Frequently Asked Questions
Plan on about one hour per pound, with a maximum of 24 hours. A 12 to 14 pound turkey needs 16 to 18 hours, a 14 to 16 pound turkey needs 18 to 20 hours, a 16 to 18 pound turkey needs 20 to 22 hours, and an 18 to 20 pound turkey needs 22 to 24 hours. Going longer can make the meat salty and spongy.
Here’s a breakdown of brine times to help you:
12–14-lb. turkey: 16–18 hours.
14–16-lb. turkey: 18–20 hours.
16–18-lb. turkey: 20–22 hours.
18–20-lb. turkey: 22–24 hours.
Yes. Rinse the turkey inside and out under cool running water to remove the surface salt, then pat it completely dry with paper towels before seasoning and roasting.
No. The turkey needs to be fully thawed so the brine can penetrate the meat evenly. Thaw it in the refrigerator first, allowing about 24 hours for every 4 to 5 pounds.
Yes. This brine works well on a turkey breast, whole chicken, or Cornish game hens. Smaller cuts need much less time, usually 4 to 8 hours. Find more ideas in my Chicken & Poultry recipes.
Yes. The turkey and brine must stay below 40°F the entire time. Test fit your bag or bucket in the fridge before brining day, or use a cooler packed with ice and replenish it as needed.
It can. Pan drippings from a brined turkey are saltier than usual, so taste your gravy before adding any salt and use low sodium broth. For the rest of your holiday menu, browse my Thanksgiving recipes.
More Recipes We Love
Here are some of my favorite Thanksgiving Dinner recipes to serve alongside a moist turkey.
- Turkey, Bacon & Garlic Hummus Panini
- Buffalo Chicken Sliders
- Beet Pasta Carbonara
- Turkey Chili with Yams & Black Beans
How to Brine a Turkey
Recommended Tools
- Turkey Brine Bag
- Food-safe Bucket with Lid
- Large Cooler
- Large Rimmed Baking Sheet (10″x15″x1″)
- Roasting Pan with Rack
Ingredients
- 1 gallon water
- 1 gallon apple cider, or apple juice
- 2 cups kosher salt, or sea salt
- 1 cup dark brown sugar
- 3 medium oranges, sliced
- 1 head garlic, whole cloves
- 3 tbsp black peppercorns
- 4 bay leaves, fresh or dried
- 6 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Add water, apple cider (or juice), kosher salt, dark brown sugar, orange slices, garlic, peppercorns, bay leaves, and fresh herbs to a large stockpot. Bring to a boil. Stir occasionally until salt and sugar are dissolved, about 10 minutes. Remove and cool completely to room temperature.1 gallon water, 1 gallon apple cider, 2 cups kosher salt, 1 cup dark brown sugar, 3 medium oranges, 1 head garlic, 3 tbsp black peppercorns, 4 bay leaves, 6 sprigs fresh rosemary, 3 sprigs fresh thyme
- Place turkey, breast side down, into brining vessel (brine bag, bucket, or large pot with lid). Cover with cooled brine solution. Cover and refrigerate according to brine times in notes.
- Remove the turkey from the brine solution and rinse well inside and out with cool running water. Pat dry with paper towels and either season and roast or place on a wire rack over a rimmed baking sheet and refrigerate overnight (uncovered) to dry it out further.
- Cook turkey according to best cooking times for the size of your bird (see notes).
Notes
- 12–14 lb. turkey: 16–18 hours
- 14–16 lb. turkey: 18–20 hours
- 16–18 lb. turkey: 20–22 hours
- 18–20 lb. turkey: 22–24 hours
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
a simple recipe that I hope you’ll love
I was expecting to see a citrus Brine with the orange slices in the preview photo. If you have not done so, Orange Juice and slices roasted under the skin is a fantastic citrus burst of flavour 😊