Easy Turkey Brine Recipe (Wet Brine Or Dry Brine)

Tap an ingredient or step to check it off.

1. 1Step 1: Combine 8 cups of water, salt, dark brown sugar, red pepper flakes, sage, thyme, and garlic in a large pot and place over medium-high heat. Bring to a boil, lower the heat, and simmer for 5 minutes, until everything is evenly combined and the sugar is dissolved. Remove from heat and allow to cool. Stir in remaining water and cool completely.
2. 2Step 2: Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey, adding more water if needed to cover the bird entirely. Turn the bird a few times, then leave breast-side down in the water. Refrigerate for 12–24 hours. Discard the brine after removing the turkey, and pat the turkey dry before roasting.
3. 3Step 3: Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs, and 1 cup on the breast. Transfer the turkey, uncovered, to the fridge and refrigerate for at least 24 hours and up to 72 hours.
4. 4Step 4: After the brine period, brush off all the dry brine and discard it. Let the bird sit naked in the fridge for 4 hours, if possible, to dry out, or pat the bird dry and proceed with my Herb Roasted Turkey recipe. Remove any excess dry brine that is in the bottom of the roasting pan so your gravy isn't too salty before roasting.