Turkey Brine

25 servings
Prep Time 10 minutes
Cook Time 20 minutes
Brining Time 12 hours
Total Time 30 minutes

Turkey Brine made with savory herbs, sea salt and broth only takes a few minutes to make and is the PERFECT way to prep your turkey before roasting on Thanksgiving this year!

We’re a week away from setting our Thanksgiving table, and we’re really excited to help you prep your turkey this year with Crispy Slow Cooker Turkey Breast, Easy Roasted Turkey Thigh, and Slow Cooker Turkey with Gravy, Candied Sweet Potatoes & Green Peas.


Turkey brine is one of the most flavorful ways to prep your bird before roasting it. We’ve made our turkey this way a few years running now, and it is hands down THE best way to bring out all of the incredible flavors and tenderness in the meat. My family has requested it the past two Thanksgivings in a row, so you KNOW it’s good. This turkey brine recipe also helps the meat retain moisture, which is really helpful because turkey tends to dry out easily.

Back before electricity, brining was to be used as a way to preserve food, because of how much salt is in the mixture. It’s the salt that also helps your Thanksgiving turkey absorb all of the incredibly flavorful herby liquid we have going on here. You can do a wet brine or a dry brine, but the wet brine will get you a REALLY juicy turkey. Both brines use salt as the key ingredient.

Admittedly the wet brine takes up more fridge space because of the large container you need to hold it, but the brine solution adds a ton of moisture to the turkey that it’s practically self-basting.


This can vary depending on what recipe you use, most call for brining the turkey in a large stock pot for at least 12 hours but no longer than 2 days for food safety reasons. As a rule try to aim for minimum 1 hour per pound.

I like to brine the turkey overnight, because it gives a chance for all of that briny herb flavor to get into the turkey meat. Always refrigerate your turkey when you brine it, and let the brine cool down before you use it. You don’t want to start the cooking process early.


Turkey brine starts with 1 cup salt dissolved in 1 gallon of water, or broth. After that, everything you add is for flavor. You can add herbs, spices, broth, lemons, more thyme, bay leaves, or garlic, based on your own taste. I love adding orange to the brine as it gives the turkey an even more holiday flavor. I also sometimes add garlic to the brine.

For example you can add a tablespoon of fresh sage and some sweetness with apple juice. Once the turkey is roasting, all of these flavors will come out in the meat, and in your gravy if you use drippings. You can also add additional herbs or garlic to your gravy at that time.

Turkey Brine


This depends on how salty your brine is to start with, and how big your bird is. Sometimes brining a turkey past the 24 hour mark will result in overly briny flavored meat, and the drippings will be too salty to add to the gravy without seriously diluting them.


A lot of turkey brine recipes call for rinsing the turkey after the brine, but I advise against it. Instead, go straight from brine to roasting, quickly patting it dry with paper towels in between. If you’re worried about your bird tasting too much like salt, shortening the brining time by a few hours.


You can shorten the cooking time of a brined turkey by about a half hour compared to a regular turkey. If you baste, you might need to add some time because every time you open the oven door the temperature inside drops. The sure way to know if it’s done is by checking the inner thigh with a meat thermometer to make sure it’s reached 165 degrees F.


You can put a partially frozen turkey in a brine, as long as you use a large pot and refrigerate the bird while it’s defrosting and brining. A large turkey takes a few days to defrost, so wait until the last day to brine your Thanksgiving turkey in cold water so you don’t over-brine it.


  • Start your brine by mixing the salt in with the broth and boiling, which makes sure the salt will fully dissolve in the brine. Cool down to room temperature before brining.
  • Basting helps make your turkey skin incredibly crispy, while the salt, thyme, sage, rosemary, and savory keep it well-seasoned for an incredible combination of flavor and texture!
  • You can also use this turkey brine recipe to make a whole chicken! You might not need as much brine, so make about half. A small stock pot should work.
  • Keep some extra paper towels handy to pat your turkey dry!
  • If you don’t have time, make ahead with dry brine by just mixing these herbs and salt together and rubbing them on the turkey and refrigerating.

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Turkey Brine

Turkey Brine made with savory herbs, sea salt and broth only takes a few minutes to make and is the PERFECT way to prep your turkey before roasting on Thanksgiving this year!
Yield 25 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Marinade
Cuisine American
Author Sabrina Snyder


  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon black peppercorns
  • 1 gallon ice water
  • 3 sprigs fresh rosemary
  • 10 leaves fresh sage
  • 1 tablespoon fresh thyme
  • 2 oranges , cut into slices
  • 1 turkey


  • In a large pot bring the vegetable broth, sea salt and black peppercorn to a rolling boil before removing from heat and letting cool completely.
  • Pour the broth it into a large cooler or bucket lined with a food safe bag or turkey brining bag and fill with the ice water, sage, rosemary, thyme and orange.
  • Remove the insides of the turkey (I keep the neck bones for making gravy ahead) and pat it dry before adding it to the brine overnight in the fridge or in a cooler that has ice water outside the bag (and will keep cold overnight).
  • Pat the turkey dry before roasting.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 45kcal | Carbohydrates: 3g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 5205mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi Sabrina –

    I am planning on brining my 16-18 lb. turkey prior to deep-frying it. I wanted to use this recipe. But it states prior to roasting? Should I be considering another method of prepping my turkey for deep frying rather than this brining recipe? Thanks for your help!

  2. So in the reading above the recipe..it states one cup of salt per gallon of water or broth. So shouldn’t the recipe have 2 cups of salt because you have 1 gallon of water and 1 gallon of vegetable broth?

  3. I have a 10 lb turkey how long do I brine the turkey? Also, do I use one cup of salt? I’m going to put my bird in the fridge do I use the veg broth only?

    1. I would brine for at least 10 hours for a bird that size and yes, you’ll still use the 1 cup of salt dissolved into the vegetable broth. Happy Thanksgiving!

  4. Hi Sabrina I really enjoy your recipes, lots of detail plus you give reasons why or why not things are done or used in a particular way. I have started to brine chicken now before they get roasted. So good. I will brine one tonight for roast tomorrow using this recipe

    1. Thanks so much David! I try to offer advice in all my recipes because I know how helpful it is to know the “why”. Glad you are enjoying the site!

  5. I’m making a 25lb turkey this year. Will this be enough? I’m using a brining bag instead of a pot, will that be okay as well? Can I follow this recipe or do I have to alter it?

      1. If I make the brine the night before I put the turkey in should I also add the fresh herbs, and oranges then, or wait until I put the turkey into the brine?

  6. I am always looking for new ideas for Thanksgiving so we don’t have the same thing over and over again. This looks like a great way to flavor the turkey! I cannot wait to try