Brined Turkey Recipe

Brined Turkey Recipe

  • 2 quarts water
  • 2 cups kosher salt
  • 1 cup white sugar
  • 2 gallons cold water
  • 3 sprigs fresh rosemary, or more to taste
  • 3 sprigs fresh thyme, or more to taste
  • 1 tablespoon crushed garlic
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1 (16 pound) whole turkey, neck and giblets removed
  1. Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
  2. Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
  3. Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
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