Turkey , Brine , Kosher Salt , Brown Sugar
Best for: Preparing an unseasoned whole turkey for grilling or roasting.
This classic turkey brine starts with salt, brown sugar and a few familiar kitchen aromatics. Clear salt weights and refrigerator instructions take the guesswork out of getting your Thanksgiving bird ready for the grill. Make it ahead, chill it completely and let the refrigerator do the quiet work.
Grill: None for the brine; after brining, cook the turkey using your chosen recipe to 165°F. Equipment: Large pot, kitchen scale, food-grade brining bag, deep roasting pan, refrigerator thermometer, clean instant-read thermometer.
Ingredients
Brine cooling: 1–2 hours. Brine: 12–18 hours. Total: 13 hours 25 minutes–20 hours 25 minutes, excluding turkey cooking.
Brine
- 2 gallons water, divided into 4 cups for heating and 28 cups refrigerated water
- 300 g kosher salt, weighed rather than measured by volume
- 1 cup packed light brown sugar
- 1 tablespoon whole black peppercorns
- 4 bay leaves
- 6 garlic cloves, lightly crushed
- 4 fresh thyme sprigs
- 4 fresh sage sprigs
- 1 lemon, sliced
For use
- 1 fully thawed 12–14 lb whole turkey, not enhanced, self-basting, pre-brined or kosher, neck and giblets removed
Directions
Check the turkey label for added salt or an injected solution; use an unseasoned bird. Clear enough refrigerator space for a brining bag supported inside a deep roasting pan and confirm the refrigerator is at or below 40°F.
Combine 4 cups water with the salt, sugar, peppercorns, bay, garlic, thyme, sage and lemon. Heat for about 10 minutes, stirring until the salt and sugar dissolve.
Remove from the heat and add the remaining 28 cups cold water. Cool in an ice-water bath and refrigerate until the entire brine measures 40°F or below, allowing 1–2 hours or longer as needed.
Place the turkey in the supported food-grade bag, pour in enough cold brine to cover it and seal securely. Use a snug bag so it stays submerged; do not add plain water and weaken the brine.
Refrigerate at or below 40°F for 12–18 hours, keeping the pan below ready-to-eat foods. Never leave the turkey to brine on the counter or in an unmonitored cooler.
Lift out the turkey, discard all used brine and pat dry without rinsing. Cook promptly according to your chosen turkey recipe, omit additional salt initially, verify 165°F in the breast, thigh and wing, and rest the whole bird at least 20 minutes before carving.
Grilling tip: Brined drippings can be salty, so taste them before adding any to gravy and use unsalted stock.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
