Ingredients
Brine
- 2 US gallons water 32 cups / about 7.6 liters, divided; most should be cold
- 300 g kosher salt Weigh it; do not substitute an equal cup measure of another brand
- 200 g light brown sugar about 1 packed cup
- 2 oranges washed and sliced
- 4 sprigs fresh rosemary rinsed
- 4 dried bay leaves
- 1 tbsp whole black peppercorns
Equipment
- 1 Large stainless steel stockpot with lid At least 16 quarts; verify it holds turkey and liquid with headroom and fits in refrigerator. A food-safe brining bag supported in a leakproof container is an alternative.
- 1 Digital kitchen scale
- 1 Measuring jug and tablespoon
- 1 Stirring spoon
- 1 Food thermometer
- 1 Knife and cutting board
Instructions
- Weigh 300 g kosher salt. Measure 2 US gallons (32 cups / about 7.6 liters) water, keeping 4 cups separate for heating and the remaining 28 cups cold. Check that your food-safe container will fit in the refrigerator.
- Put the 4 cups water, weighed salt, brown sugar, sliced oranges, rosemary, bay leaves and peppercorns in the stainless steel pot. Bring to a gentle simmer, stirring until the salt and sugar dissolve, about 5 minutes. Remove from the heat.
- Stir in the remaining 28 cups cold water. Set the pot in an ice-water bath if necessary and stir the brine to cool it promptly; keep bath water out of the pot. Cover and refrigerate overnight, until the entire brine is 40°F (4°C) or below. Never add poultry to warm brine.
- For one fully refrigerator-thawed, unenhanced 12–14-pound turkey, remove the packaging, neck and giblets without rinsing. Submerge it in the cold brine, cover, and refrigerate at 40°F (4°C) or below for 12 hours. Keep the container on a tray on the lowest shelf. If more liquid is needed, make and chill additional brine in the same proportions; never simply add water. Do not use for a pre-brined, kosher or salt-enhanced turkey.
- Lift the turkey onto a clean rimmed tray without splashing. Discard all used brine and aromatics; do not reuse or serve them. Pat turkey dry with paper towels, without rinsing. Wash hands and clean and sanitize surfaces touched by raw poultry. Follow a separate roasting recipe and cook to at least 165°F (74°C) in the thickest breast and innermost thigh and wing. This card does not include roasting time.
Video
Notes
Yield and timing: About 2 gallons of brine, usually enough for one 12–14-pound turkey in a close-fitting container. Allow about 12 hours to chill the brine and another 12 hours to brine the turkey; actual cooling varies. Turkey must be fully thawed in the refrigerator first. Total time excludes thawing and roasting. Do not leave poultry on the counter or in an unmonitored garage.
Nutrition: The brine is discarded. Salt and sugar absorption varies, so nutrition per serving of cooked turkey cannot be reliably calculated from the brine ingredients. No numeric nutrition is supplied; this is not a low-sodium preparation.
Estimated cost: About $4.50 USD for the whole batch, excluding turkey, equipment, energy, tax and delivery. Illustrative prorated pantry-price basis: salt $0.88, sugar $0.44, two oranges $1.96, rosemary $0.57, bay $0.27, peppercorns $0.25 and water $0.10, about $4.47 before rounding. Local prices and herb-pack sizes vary.
Video: Southern Living demonstrates the same salt-and-sugar wet-brine technique. Its quantities and aromatics differ, and it uses a cooler and recommends rinsing. Follow this card's weighed salt, refrigerator-only storage at 40°F or below, and no-rinse instructions instead.
