Thanksgiving Turkey Brine

This easy turkey brine recipe makes this year's Thanksgiving turkey the juiciest and most flavorful one you have ever prepared.

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 704 Calories

Ingredients

• 1 tablespoon dried oregano
• 2 tablespoons dried minced onion
• 1 tablespoon ground black pepper
• 2 tablespoons minced garlic
• 2 tablespoons dried basil
• 2 tablespoons dried rosemary
• 1 gallon water
• 2 tablespoons dried thyme
• 2 tablespoons dried marjoram
• 2 tablespoons dried tarragon
• 1 tablespoon coriander seeds
• 2 tablespoons dried savory
• 4 quarts chicken broth
• 1 (20 pound) whole turkey, neck and giblets removed
• 2 gallons ice, divided, or more as needed
• 1.5 cups kosher salt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix water, chicken broth, and salt together in a 5-gallon bucket with a lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander; mix well. Stir 2 cups ice into brine.

Step 3

Place turkey into brine, filling cavity with brine. Add enough ice to the bucket to cover turkey. Secure the lid on the bucket. Swish bucket from side to side to chill water. Refrigerate turkey and bucket for 12 to 24 hours; refill with ice every 2 hours as needed.

Step 4

Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.

Step 5

Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).

Step 6

Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and rest for 5 to 10 minutes before slicing.