I love how this method adds not only flavor but also moisture to the turkey, which means I never have to worry about dry meat. The balance of salt, sugar, and aromatics ensures every bite is well-seasoned, and the process is mostly hands-off once the brine is made. It’s especially great for prepping ahead of time — perfect for a stress-free holiday feast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
water Kosher salt (I prefer Diamond Crystal for a milder saltiness) oranges lemon apple (I usually use Honeycrisp) fresh rosemary fresh thyme bay leaf apple juice or apple cider brown sugar peppercorn garlic cloves, smashed fresh cranberries
Directions
Step 1: Make the Brine I start by adding all the ingredients to a large pot over medium-high heat. I stir until the salt and sugar are fully dissolved, then bring the mixture to a gentle boil. This helps release the aromatics and infuse the liquid with all that flavor.
Step 2: Cool the Brine Once everything’s dissolved and heated, I cover the pot and let the brine cool completely. To speed things up, I often reduce a few cups of the water and replace it with ice cubes after boiling — it cools much faster this way.
Step 3: Brine the Turkey After the brine is completely cool, I pour it into a brining bag or a large food-safe container, add the turkey, and refrigerate for 18 to 24 hours. This gives the bird time to soak up all the flavor and moisture.
Step 4: Rinse and Prep for Roasting When it’s time to cook, I remove the turkey from the brine and rinse it thoroughly under cool water to wash away any excess salt. Then I pat it completely dry with paper towels before roasting (or smoking, frying, or slow cooking — it works for all methods!).
Servings and Timing
Servings: 1 whole turkey Prep time: 5 minutes Cook time: 10 minutes (for brine prep) Brine soak time: 18 to 24 hours Total time: About 1 day
Variations
This brine works beautifully for turkey breast, chicken, and even small game birds like Cornish hens. I sometimes swap out the apple juice for pear nectar or pomegranate juice for a seasonal twist. If I’m roasting a smaller bird, I just cut the brine ingredients in half.
Storage/Reheating
While I don’t store the used brine (it gets discarded after soaking the turkey), I do sometimes prep the brine a day ahead and refrigerate it until I’m ready to use it. As for leftovers, once the turkey is cooked, I store slices in an airtight container in the fridge for up to 4 days or freeze them for later meals. The meat stays juicy thanks to the brining process.
FAQs
Can I use table salt instead of kosher salt?
I wouldn’t. Table salt is denser and much saltier by volume. Stick with kosher salt, especially Diamond Crystal, for the right balance.
Do I need to rinse the turkey after brining?
Yes, I always rinse the turkey under cool water to remove any excess salt from the skin — otherwise, it can be too salty when cooked.
Can I brine a frozen turkey?
Yes, but I make sure to thaw it at least partially first. I sometimes place a still-frozen turkey directly into the brine and let it thaw and brine at the same time in the fridge.
Can I reuse the brine?
No, I always discard the used brine for food safety reasons. It’s been in contact with raw poultry and shouldn’t be reused.
Does this work for other cooking methods?
Definitely! I’ve roasted, smoked, and even deep-fried turkeys after brining — and they always come out incredibly flavorful and juicy.
Conclusion
This wet brine turkey recipe has become a holiday staple in my kitchen. It’s a simple yet powerful way to bring out the best in your bird, locking in moisture and infusing every bite with savory, aromatic goodness. If I want to impress my guests and make my turkey the highlight of the table, this is the method I trust every time.
Add incredible flavor and moisture to your holiday bird with this easy wet brine recipe made with citrus, apple juice, herbs, and spices—perfect for roasting, smoking, or frying.
Author:Emma
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:~24 hours
Yield:1 brined turkey
Category:Dinner, Holiday
Method:Brining
Cuisine:American
Ingredients
2 gallons water
1½ cups kosher salt (preferably Diamond Crystal)
2 oranges, quartered
1 lemon, quartered
1 apple (e.g., Honeycrisp), sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
2 cups apple juice or apple cider
1 cup brown sugar
3 tablespoons peppercorns
6 cloves garlic, smashed
2 cups fresh cranberries
Instructions
Prepare the Brine:
In a large pot over medium-high heat, combine water, salt, sugar, juice, herbs, spices, fruit, and cranberries. Stir until salt and sugar dissolve completely. Bring to a gentle boil.
Cool the Brine:
Remove from heat. Cover and allow to cool completely. (Tip: Replace a few cups of water with ice to speed up the cooling process.)
Brine the Turkey:
Place turkey in a large brining bag or food-safe container. Pour in cooled brine to fully submerge the turkey. Seal and refrigerate for 18–24 hours.
Rinse & Prep for Roasting:
Remove turkey from brine. Rinse thoroughly under cool water to remove surface salt. Pat dry with paper towels.
Roast or Cook as Desired:
Proceed with your preferred cooking method—roasting, smoking, frying, or slow cooking.
Notes
Use Diamond Crystal kosher salt for best results; Morton is saltier by volume and may make the brine too intense.
Works with turkey breasts, whole chickens, and frozen turkeys.
Always cool brine completely before adding poultry to avoid food safety risks.
