Classic Wet Brine Turkey
This Classic Wet Brine Turkey delivers a juicy, flavorful centerpiece perfect for holiday feasts, seasoned with a simple salt and herb brine to enhance moisture and tenderness.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 24 hours 45 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon cold water
- 1 tablespoon black peppercorns
- 4 bay leaves
- 4 cloves garlic, smashed
- 1 large onion, quartered
- Fresh herbs (such as rosemary, thyme, and sage), a handful
Instructions
- In a large pot, combine water, kosher salt, and brown sugar. Heat gently, stirring until salt and sugar dissolve. Remove from heat and let cool completely.
- Add peppercorns, bay leaves, garlic, onion, and fresh herbs to the cooled brine.
- Remove giblets from the turkey and rinse the turkey inside and out with cold water.
- Place the turkey in a large brining bag or container, and pour the cooled brine over the turkey, ensuring it is fully submerged. If necessary, weigh it down with a plate.
- Seal the bag or cover the container and refrigerate for 12 to 24 hours.
- After brining, remove the turkey and discard the brine. Rinse the turkey thoroughly with cold water and pat dry with paper towels.
- Allow the turkey to rest at room temperature for 30 minutes before roasting according to your preferred recipe.
Notes
For extra flavor, add citrus peels or whole peppercorns to the brine, and let the turkey dry uncovered in the fridge for a few hours to achieve crispier skin.