Homemade Thanksgiving Turkey Brine
A savory wet brine with brown sugar, orange, garlic and fresh herbs, built around a clear salt-to-water ratio and safe refrigerated brining.
Images in this post are illustrative and are not photographs of an ABMH test batch.
Brining can be one useful make-ahead step when you want the turkey seasoned before it ever reaches the roasting pan. This version keeps the flavor simple and familiar: brown sugar, orange, garlic, bay, peppercorns, rosemary and thyme.
This recipe follows the preserved A Bit More Homemade recipe card: 1 gallon of water with 1 cup kosher salt, plus brown sugar, orange, garlic and fresh herbs.
Check the turkey label first: skip this wet brine if the turkey is already labeled kosher, pre-brined, self-basting, marinated, or otherwise says that a salt solution has been added.
Why This Thanksgiving Turkey Brine Works
- The flavor is familiar. Orange, garlic, rosemary, thyme, bay and peppercorns fit naturally with a classic Thanksgiving turkey.
- The recipe stays consistent. The post uses the same 1 cup kosher salt per gallon formula shown on the ABMH recipe card.
- It is easy to scale. If one gallon does not completely cover the turkey, make more brine at the same ratio instead of diluting it with plain water.
A Bit More Homemade: You do not need a complicated list of specialty ingredients to make one part of Thanksgiving a little more homemade. A simple, well-planned brine can be the one kitchen job you choose to do ahead.
Ingredients You’ll Need
For One Gallon of Turkey Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup packed brown sugar
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1 orange, sliced
- 1 fully thawed turkey, about 12–14 pounds, with no added salt solution
Equipment
- A food-grade brining bag, food-grade plastic container, stainless-steel pot, or glass container large enough to hold the turkey and brine. I use these turkey brining bags (paid link).
- A tray or pan underneath a brining bag to contain possible leaks
- Refrigerator space that keeps the turkey at 40°F or below
- Paper towels for drying the turkey after brining
- A food thermometer for the turkey when it is roasted
Affiliate note: Product links marked (paid link) are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
Prefer a ready-made brine? If you want to brine your turkey but do not want to make the brine from scratch, I have also used this ready-made turkey brine (paid link) and thought it was delicious. For a 20-pound turkey, I personally brined it for about half of the package's recommended time and liked the result. That is my experience with that turkey, not a universal timing rule—keep the turkey properly refrigerated and use the package directions as your starting point.
How to Make Thanksgiving Turkey Brine
1. Make the brine.
Combine the water, table salt, brown sugar, onion, garlic, bay leaves, peppercorns, rosemary, thyme and orange in a large pot. Bring the mixture to a gentle simmer only long enough for the salt and sugar to dissolve.
2. Chill it completely.
Remove the brine from the heat and cool it completely. Refrigerate it until it is fully cold before it comes into contact with the raw turkey. Do not put a turkey into warm brine.
Plan for the cooling time: this is a make-ahead recipe. The brine itself needs time to become refrigerator-cold before the turkey is added.
3. Add the turkey.
Place the fully thawed turkey in a food-grade brining container or bag and pour the chilled brine over it. The turkey should be completely submerged. If one gallon is not enough for your container, use a container that allows the turkey to remain fully covered by the prepared brine.
4. Brine under refrigeration.
Cover the container and keep the turkey refrigerated at 40°F or below for 12 to 24 hours. Keep raw turkey and brine contained so they cannot drip onto other foods.
5. Discard the brine and dry the turkey.
Remove the turkey from the brine and discard the used brine. Do not reuse it. Pat the turkey thoroughly dry with paper towels. Do not rinse raw turkey in the sink.
6. Air-dry if your schedule allows.
For a drier surface before roasting, place the patted-dry turkey uncovered in the refrigerator for several hours if timing allows. Keep it refrigerated during this step.
7. Roast according to your turkey recipe.
Roast the turkey using your preferred method. For safety, use a food thermometer and confirm at least 165°F in the thickest part of the breast and the innermost part of the thigh and wing.
Brining a Turkey Safely
USDA FSIS recommends brining poultry in food-grade plastic, stainless steel or glass, keeping the bird totally submerged, covered and refrigerated, and discarding the brine after use. Raw turkey should stay at 40°F or below during brining.
Do not wash raw turkey: rinsing raw poultry can spread bacteria around the sink and nearby surfaces. After brining, discard the brine and pat the turkey dry instead.
Tips for the Best Turkey Brine
Choose the Turkey First
Check the package before shopping for brine ingredients. A turkey that already contains a salt solution does not need another full wet brine.
Keep the Ratio Consistent
Container shape changes how much liquid you need. If you need more than one gallon, make another portion of properly measured brine rather than topping the container off with plain water.
Start With Cold Brine
The turkey should never be added to warm brine. Cool the brine completely and refrigerate it before adding poultry.
Dry Before Roasting
Patting the turkey dry removes surface moisture. If you have refrigerator time available, an uncovered refrigerated rest can dry the surface further before roasting.
Research & Food-Safety References
This is a research-based, adapted recipe. The recipe formula follows the preserved ABMH Thanksgiving Turkey Brine recipe card. USDA Food Safety and Inspection Service guidance is used for poultry handling, refrigeration and safe cooking temperatures.
Want a printable version? Open the Thanksgiving Turkey Brine Recipe Card.
Thanksgiving Turkey Brine
A brown-sugar, orange and herb wet brine for a 12–14 pound Thanksgiving turkey, using a clear USDA-based salt-to-water ratio.
Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup packed brown sugar
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1 orange, sliced
- 1 fully thawed turkey, about 12–14 pounds, with no added salt solution
Instructions
- Make the brine. Combine the water, salt, brown sugar, onion, garlic, bay, peppercorns, rosemary, thyme and orange. Bring to a gentle simmer only until the salt and sugar dissolve.
- Chill completely. Cool, then refrigerate the brine until fully cold.
- Submerge the turkey. Place the fully thawed turkey in a food-grade container or brining bag and cover completely with chilled brine. If needed, make additional brine at the same ratio.
- Refrigerate. Keep covered at 40°F or below for 12–24 hours.
- Discard and dry. Remove the turkey, discard the used brine and pat the turkey dry. Do not rinse raw turkey.
- Optional refrigerator dry. Leave the turkey uncovered in the refrigerator for several hours if timing allows.
- Roast safely. Roast using your preferred turkey recipe and verify at least 165°F in the thickest breast and innermost thigh and wing.
A Bit More Homemade
Thanksgiving does not have to mean making every part of the meal from scratch. If brining the turkey is the one extra homemade step that makes the day feel more intentional, that is enough.
You don’t have to do everything. Just start with something—and make your home a bit more homemade one change at a time.
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