Rosemary & Thyme Turkey Brine

Make an incredibly juicy, flavorful turkey with this Rosemary & Thyme Turkey Brine. Fresh rosemary, thyme, garlic, brown sugar, apple cider vinegar, lemon, sage, and bay leaves create a savory, slightly sweet brine that seasons the turkey from the inside out while helping keep the meat tender and moist. Perfect for Thanksgiving, Christmas, or any special turkey dinner.

Brine Time

Servings

Difficulty

21 Hours

15 Pound Turkey

Easy

Prep Time

15 Minutes

Ingredients

☐ 1 whole turkey, about 15 lbs.
☐ 4 quarts cold water, plus more as needed to completely cover turkey
☐ 8 garlic cloves
☐ 2 sprigs fresh rosemary
☐ ½ container fresh thyme
☐ ½ tbsp black pepper or whole peppercorns
☐ 1 cup brown sugar
☐ 4 tbsp lemon juice

Ingredients

Directions

Prepare the turkey. Remove the turkey from its packaging and remove the neck and giblets from the cavities. Refrigerate the giblets separately if you plan to use them for gravy.
Make the brine. Add 4 quarts of water to a large pot. Add the garlic, rosemary, thyme, black pepper, brown sugar, lemon juice, kosher salt, bay leaves, ground sage, and apple cider vinegar.
Simmer the brine. Bring to a boil, stirring to dissolve the salt and brown sugar. Reduce the heat and simmer for 5 minutes to bring all those flavors together.
Cool completely. Remove the brine from the heat. Add 6–8 cups of ice to help cool it quickly. The brine must be 40°F or colder before adding the turkey.
Brine the turkey. Place the turkey in a large food-safe container or brining bag. Pour the completely cooled brine over the turkey. Add additional cold water as needed until the turkey is completely submerged.
Refrigerate. Cover or seal and keep the turkey refrigerated at 40°F or below while it brines. For my approximately 15-pound turkey, I brine it for about 21 hours.
Remove and dry. Remove the turkey from the brine and discard all of the used brine, herbs, and seasonings. Do not rinse the turkey. Pat it thoroughly dry with paper towels.
Cook as desired. Your turkey is now ready to roast or smoke according to your favorite turkey recipe. Because the turkey has been brined, keep that added salt in mind when seasoning it before cooking.

How long should I brine a turkey?
For my approximately 15-pound turkey, I brine it for about 21 hours. A brining time of roughly 8–24 hours works well for most whole turkeys, depending on size and your preferred flavor.
Does the turkey need to stay refrigerated while brining?
Yes. The turkey and brine should remain refrigerated at 40°F or below during the entire brining process.
Do I need to cool the brine before adding the turkey?
Yes. Never put raw turkey into hot or warm brine. Cool the brine completely to 40°F or below before adding the turkey.
Do I rinse the turkey after brining?
No. Remove the turkey from the brine, discard the used brine, and pat the turkey thoroughly dry with paper towels. Rinsing raw poultry can spread bacteria through splashing.
What does brining do to a turkey?
Brining seasons the turkey and helps it retain moisture during cooking, resulting in flavorful, juicy meat.
Can I make the turkey brine ahead of time?
Yes. Prepare the brine ahead of time, cool it completely, cover it, and refrigerate it until you’re ready to add the turkey.
Can I reuse turkey brine?
No. Once raw turkey has been in the brine, discard the entire batch. Never reuse it.
Can I use this brine for a smoked turkey?
Yes. This Rosemary & Thyme Turkey Brine works beautifully before smoking or roasting a turkey.
Do I need to add salt to the turkey after brining?
Go easy on additional salt. The turkey has already absorbed seasoning from the brine, so taste or adjust your exterior seasoning accordingly.

☐ ¾ cup kosher salt
☐ 2 large bay leaves
☐ ½ tbsp ground sage
☐ 1 cup apple cider vinegar
☐ 6–8 cups ice, for cooling the brine

Recipe Tips:
For the juiciest turkey with beautifully crisp skin, remove it from the brine, pat it completely dry with paper towels, and refrigerate it uncovered for several hours before roasting. This helps the skin dry so it can turn golden and crispy in the oven.