Brined Roasted Turkey

The Best Turkey Brine

This turkey brine recipe is the EASIEST method for producing the most flavorful Roasted Turkey you have ever had. With these step by step directions for how to brine a turkey, you will be a rock star this at your holiday meal with very little effort on your part!
4.34 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Turkey Brine
Prep Time: 5 minutes
Cook Time: 40 minutes
Cooling Time: 12 hours
Total Time: 45 minutes
Servings: 1 brine
Calories: 419kcal
Author: Kristen Chidsey

Ingredients

  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1-3 sprigs rosemary
  • 1-3 sprigs thyme
  • 2-4 bay leaves
  • 1 cup carrot peels
  • 1 cup apple peels
  • 1 cup celery pieces
  • 2 cups onion pieces
  • 10-12 cups water

Instructions

Turkey Brine Recipe

  • Place salt, sugar, and vegetable and fruit scraps in a large stock pan.
  • Cover with cold, filtered water or chicken/turkey stock.
  • Bring brine to a boil. Reduce heat to low and simmer for 30 minutes, or until sugar and salt have dissolved in water.
  • Remove from heat and cool for 30 minutes, before storing in refrigerator to cool the remaining way. 
  • At this point, you can strain off the solids from your brine. I typically leave them in the brine and then discard with brining bag in the morning after removing turkey from the brine. 

How to Brine the Turkey

  • On the night before you plan to roast your turkey, place your thawed and cleaned out turkey into the large Ziploc Bag or brining bag.
  • Pour the brining liquid over the into the bag.
  • Pour cold water in to cover the bird completely in liquid–this is about 1 gallon of cold water.
  • Seal the brining bag and refrigerate the turkey in the brine overnight. 
  • Before roasting the turkey, remove the turkey from the brine and rinse off the excess salt on the turkey. Blot the turkey dry with paper towels. 

Roast Turkey

  •  Preheat your oven to 500 degrees.
  • Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes.
  • Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees.
  • Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
  • Let the turkey rest, loosely covered with foil for 15 minutes before carving.

Notes

  • This recipe is for a 10-14 pound turkey. Double for a larger turkey or cut in half for a turkey breast. 
  • It is best to brine a fresh turkey that has not been injected with a sodium solution. 
  • Instead of veggie and fruit scraps, you can use 2 chopped onions, 6 stalks of celery, 1 chopped apple, and 4 large carrots.
  • Feel free to use more or less vegetables (the salt is the most important part of the turkey brine.)
  • Use water, stock, or apple juice for the brining liquid. 
Nutrition Facts
The Best Turkey Brine
Amount Per Serving
Calories 419
% Daily Value*
Sodium 113329mg4927%
Potassium 146mg4%
Carbohydrates 108g36%
Sugar 106g118%
Vitamin C 1.6mg2%
Calcium 236mg24%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!