This turkey brine recipe has been made over 10,000 times with 4.5 star review from 500 people and nearly 200 glowing comments. I think you found a winning recipe for your Thanksgiving turkey.
Simple brine for turkey can be as easy as dissolving salt in water or as complicated as a two-day process of an herb infused brine and then allowing for an air dry for the perfect, crispy turkey skin.
Is it worth it to brine a turkey? I think so! Many others would agree with me. While there lots of ways to keep your turkey moist and succulent, brining is probably the best way. It adds flavor from the skin to the bone- no rub or injection offers that.
Brining a turkey before roasting is one of the best ways to ensure a flavorful, moist, and tender bird on your holiday table. But to achieve an ideal brine, it’s crucial to use the proper ratio of salt to water. In this comprehensive guide, I’ll explain exactly how much salt per gallon you need for a properly balanced turkey brine.
Why Brine a Turkey?
Brining a turkey provides two major benefits:
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It infuses moisture into the meat. The salt allows the turkey to retain more moisture during roasting. This keeps it incredibly juicy and tender.
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It enhances flavor throughout the meat. The brine solution also draws savory flavors from aromatics and herbs into the turkey This seasons the entire bird, not just the surface skin
Basic Brine Ratios to Follow
The basic brine formula per gallon of water is:
- 2 cups kosher or coarse sea salt
- 1 cup sugar
- Herbs, spices, citrus, etc. for flavor
It’s important to use kosher salt varieties like Diamond Crystal or coarse sea salt Table salt is too fine and will dissolve too fast,
Sugar balances out the saltiness. You can use any type of sugar from white to brown to maple syrup.
Why Kosher Salt is Best
Kosher salt:
- Dissolves slowly at just the right pace
- Has a pure, clean salt flavor
- Weighs less per volume than table salt
The larger crystals in kosher salt allow you to better control the brine’s saltiness. The flavor also won’t compete with other ingredients.
Adjusting Salt for Different Sized Birds
The 2 cups per gallon ratio is ideal for a 10-12 lb turkey. For smaller or larger birds, adjust the salt:
- 8-10 lb turkey: 1 1/2 cups salt per gallon
- 12-15 lb turkey: 2 1/4 cups salt per gallon
- 18-20 lb turkey: 3 cups salt per gallon
Add a bit more salt for frozen turkeys, since ice crystals disrupt brining. For over 20 lbs, brine in two containers or inject brine.
Best Secondary Brine Ingredients
Besides water and salt, brines often include:
- Aromatics like garlic, onions, herbs
- Spices like peppercorns, cinnamon
- Fruit juices or zest like orange, lemon, apple
- Sweeteners like brown sugar or honey
Keep brine ingredients proportional to the salt. For example, add:
- 1 head chopped garlic per 2 cups salt
- 1 cup orange juice per 1 cup sugar
- 2 tbsp peppercorns per 2 cups salt
Brining Time Guidelines
- Small birds (under 8 lbs): 6-8 hours
- Standard turkeys (10-15 lbs): 12-18 hours
- Large turkeys (over 18 lbs): 18-24 hours
Thaw the turkey fully before brining. Keep chilled under 40°F during brining. For safety, do not brine longer than 24 hours total.
Brine Ratio Examples
12 lb Turkey:
- 1 gallon water
- 2 1/4 cups kosher salt
- 1 cup maple syrup
- Juice and zest of 1 orange
- 1 onion, chopped
- 6 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp peppercorns
18 lb Turkey:
- 3 gallons water
- 3 cups kosher salt
- 1 1/2 cups brown sugar
- Juice of 2 lemons + zest
- 2 onions, chopped
- 12 garlic cloves, crushed
- 4 bay leaves
- 3 tbsp peppercorns
Tips for Best Brining Results
- Make brine a day ahead to allow full chilling
- Submerge turkey fully in cold brine
- Keep chilled below 40°F entire time
- Rinse turkey after removing brine
- Pat skin dry and let sit at room temp 30 mins before roasting
Following the proper salt per gallon ratio helps ensure your holiday turkey turns out incredibly moist, full of flavor, and perfectly balanced. You can trust this basic brine formula for a foolproof bird every time.
How to Make This Turkey Brine Recipe
Making it is easy, but do plan for enough time to infuse the water AND let it cool before submerging the whole turkey.
- Prep the turkey. Prep the actual bird, removing all of the innards and any super loose skin that might be dangling off. Set aside until the brine is ready.
- Prepare brine. Bring the water to a boil and then whisk in all of the seasonings and salt. Using hot water helps the salt dissolve and flavors to infuse the water. Allow to cool fully- putting the turkey in hot water will just cook it and we aren’t ready for that yet!
- Refrigerate. When brine has reached room temperature carefully transfer the liquid and the turkey to wherever you plan to store it. Place in refrigerator for 24 hours. *
- Rinse. Remove the turkey from the brine and rinse with cold water, this removes excess salt solution so it won’t be too salty. Pat dry and then prepare your turkey according to desired recipe.
How much turkey brine do I need?
You need about 1 gallon for every 10 pounds of turkey. This turkey brine is for a 12 pound bird, but then you also need to take into account the size of the vessel you’ll be using to let it sit- a large cooler needs a lot more space than a stock pot. Aim for the whole bird to be covered in the saltwater solution. Make sure you have enough brine, but if you have too much, just get rid of the rest of the water.
How much salt should you use per gallon of water for brining a turkey?
FAQ
How much salt to a gallon of water for turkey brine?
If you don’t have room in your refrigerator, you can use a cooler lined with a roasting bag—but you will need to make sure the water temperature remains below 40 degrees throughout the process. If you plan to brine your for 4 to 5 hours, use a brine proportion of 1 cup Morton Coarse Kosher Salt to 1 gallon water.
How much salt for 1 gallon of brine?
- The amount of salt in a brine is important. Too little salt won’t prevent bacteria growth, and too much salt can make food inedible.
- Brine solutions are usually 3–6% salt to water by weight. Most recipes use around 6% salt.
- You can add other ingredients to your brine, such as sugar, herbs, and spices. Sugar can help caramelize meat when you cook it.
How much salt per gallon for pickle brine?
Step 3: Make Your Brine
To make a vinegar pickling solution, mix together water, vinegar, and salt; the ideal ratio is 3 quarts of 5% vinegar per 1 gallon of water and 1 cup of salt.
How much salt to put on a 15 pound turkey?
I find that using 3 tablespoons of kosher salt for a 12 to 15 pound turkey is plenty enough to ensure juicy, well-seasoned meat.
How much salt do you put in turkey brine?
Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Can you put too much salt in turkey brine?
Do you need kosher salt to brine a Turkey?
Using kosher salt allows better control over the saltiness. The clean flavor also won’t compete with other brine ingredients. The 2 cups kosher salt per gallon ratio is based on a 10-12 lb turkey. For smaller or larger birds, adjust the salt: Add a little extra salt for frozen turkeys, as the ice crystals disrupt the brining process.
How much salt should be in a gallon of water?
The general guideline is that red meats can handle higher salt concentrations—typically around 1.5 to 2 cups of salt per gallon of water—while poultry may be brined with ¾ to 1 cup of salt per gallon. Fish and seafood often require the least amount, usually ½ cup or less per gallon of water, to prevent overpowering their natural flavors.
How do you brine a Turkey in a bucket?
Brining a turkey in a bucket requires just a few supplies: 5 gallon food-grade plastic bucket with lid – Be sure it’s made from LDPE, HDPE, PP or another food-safe plastic. New buckets can be found at hardware and big box stores. Brining bag – Place this inside the bucket to hold the turkey and brine together.
What is the best salt for brining meat?
Many types of seafood, such as shrimp, are also excellent for brining. Beef and lamb aren’t recommended because they contain more fat, and don’t lose as much moisture as poultry or pork during cooking. Morton Coarse Kosher Salt is perfect for brining because the flat, flaky crystals dissolve extremely well in water and create a crystal clear brine.