Thanksgiving Turkey Brine Recipe

Name: Thanksgiving Turkey Brine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water; 4 quarts chicken broth; 1 1/2 cups kosher salt; 2 tablespoons minced garlic; 2 tablespoons dried rosemary; 2 tablespoons dried minced onion; 2 tablespoons dried basil; 2 tablespoons dried savory; 2 tablespoons dried marjoram; 2 tablespoons dried thyme; 2 tablespoons dried tarragon; 1 tablespoon dried oregano; 1 tablespoon ground black pepper; 1 tablespoon coriander seeds; 2 gallons ice, divided, or more as needed; 1 (20 pound) whole turkey, neck and giblets removed

Servings: persons

1 gallon water
4 quarts chicken broth
1 1/2 cups kosher salt
2 tablespoons minced garlic
2 tablespoons dried rosemary
2 tablespoons dried minced onion
2 tablespoons dried basil
2 tablespoons dried savory
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 tablespoons dried tarragon
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon coriander seeds
2 gallons ice, divided, or more as needed
1 (20 pound) whole turkey, neck and giblets removed

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.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 gallon water, 4 quarts chicken broth, 1 1/2 cups kosher salt, 2 tablespoons minced garlic, and more.

Yes, Thanksgiving Turkey Brine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thanksgiving Turkey Brine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions