Easy Turkey Brine for a Moist Holiday Turkey
This easy turkey brine recipe keeps your holiday turkey juicy, flavorful, and perfectly seasoned. Made with salt, citrus, herbs, and spices, it’s the secret to a moist Thanksgiving turkey that everyone will love.
Servings: 15 servings
Calories: 709kcal
Equipment
Ingredients
- 15-20 lbs. turkey
- 2 gallons water (or 1 gallon water + 1 gallon ice to cool quickly)
- 1 ½ cups kosher salt (avoid canning salt—it can taste harsh)
- ½ cup brown sugar (adds depth and balances the salt)
- ¼ cup Worcestershire sauce (umami boost)
- 3 tablespoons garlic (minced)(fresh or jarred)
- 1 onion quartered (for savory flavor)
- 1 tablespoon whole black peppercorns
- 3 bay leaves
- 1 tablespoon rosemary (optional, for herby flavor)
- 2 oranges quartered (brightens and balances the richness)
Gravy Ingredients:
- 4 tablespoons butter unsalted
- ¼ cup flour
- 2 cups turkey stock Chicken Stock/ Water (from the bottom of the pan)
- salt and fresh cracked black pepper to taste
Instructions
Brine the Turkey:
- Combine ingredients: In a large pot, add 1 gallon of water, salt, sugar, Worcestershire sauce, garlic, peppercorns, herbs, citrus, and onion.
- Heat until dissolved: Warm over medium heat until salt and sugar dissolve. Do not boil.
- Cool completely: Remove from heat and add the remaining gallon of cold water (or ice).
- Submerge the turkey: Place your thawed turkey in a brining bag or large container, pour in the cooled brine, and refrigerate for 18–24 hours.
- Rinse & pat dry: Before roasting, rinse the turkey well and pat dry. For crisp skin, let it air dry in the fridge for 1–2 hours before cooking.
Turkey Roasting Instructions:
- Preheat the oven: Set your oven to 325°F (regular oven) or 300°F (convection oven).
- Rinse and pat dry: After brining, remove the turkey and rinse it inside and out to remove excess salt. Pat it completely dry with paper towels—this helps the skin crisp up.
- Add aromatics for flavor: Stuff the cavity with lemon halves, a small onion (quartered), a few celery stalks, carrot chunks, and a couple sprigs of fresh rosemary or thyme. These add moisture and amazing flavor to both the turkey and the gravy drippings.
- Butter it up: Gently loosen the skin over the breasts with your fingers. Rub softened butter (about ½ cup) or olive oil under the skin and all over the outside of the bird. This keeps the meat moist and helps the skin turn golden and crispy.
- Layer for extra flavor: Place onion wedges, celery pieces, and carrots in the bottom of your roasting pan—these will caramelize and make your gravy rich and flavorful. Set the turkey on a rack over the veggies so air circulates and the skin browns evenly.
- Roast the turkey: For a regular oven: Roast at 325°F for about 15 minutes per pound (roughly 4½ to 5 hours for a 15–20 lb turkey). For a convection oven: Roast at 300°F for about 12 minutes per pound (about 3½ to 4 hours). Tent loosely with foil if the skin browns too quickly.
- Check for doneness: The turkey is ready when the thickest part of the breast reaches 165°F and the thigh hits 175°F using a meat thermometer.
- Rest before carving: Let it rest at least 30 minutes before carving—this helps the juices redistribute and keeps the meat tender.
- Make the gravy magic: Save those golden brown veggies and pan drippings! Strain and simmer them with a little flour and broth to make the most flavorful homemade gravy ever.
Make the Gravy:
- Strain the drippings: Pour the pan juices through a fine strainer into a measuring cup. Skim off most of the fat, but keep a little — it adds flavor.
- Make a roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2–3 minutes, stirring constantly, until it turns a light golden brown. This cooks out the raw flour taste.
- Add the liquid: Slowly pour in your 2 cups of turkey drippings or stock, whisking the whole time to avoid lumps. Keep stirring as it thickens — about 5–7 minutes — until it’s smooth and glossy.
- Season and serve: Taste and add salt and black pepper as needed. If it’s too thick, whisk in a splash of extra broth or water until it’s just right.
Nutrition
Calories: 709kcal | Carbohydrates: 5g | Protein: 90g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 331mg | Sodium: 490mg | Potassium: 1337mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 8mg