Perfect Turkey Brine
Classic turkey brine for a juicy Thanksgiving bird. Use 16 oz mix with 2 gal water, brine 8-18 hours, rinse, then roast to 165°F.
This is The Spice House's time-honored recipe for the perfect Thanksgiving turkey. Be sure to check our selection of poultry seasonings to find the perfect spice rub for your turkey. You can also use this brining technique for pork or other poultry. Try brining pork chops or chicken legs before rubbing them in our House Blend Turkey Seasoning and placing them in a smoker.
Submitted by: Spice House Staff from Milwaukee, WI
- Use 16 oz Poultry Brining Mix with 2 gallons water to brine a 12–15 lb turkey for 8–18 hours.
- Always cool the brine before adding the bird, keep it under 40°F while brining, and discard used brine.
- After brining rinse and pat dry, rub with butter and seasoning, roast at 325°F until the internal temp is 165°F, then rest 15–20 minutes.
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Preparation Instructions:
Bring water to a boil, stir in brine mix until sugar and salt are fully dissolved. Remove from heat and allow liquid to cool thoroughly before submerging the turkey. (Never pour warm or hot brine over a turkey.) Let the turkey sit in the cold brine for 8-18 hours.
Before cooking, remove turkey from brine, discard brine. Rinse the turkey with cool water and then pat dry with paper towels. Brush turkey in melted butter and generously coat the bird in your favorite spice rub. Proceed with your normal roasting method.
Here's how we like to cook our bird after it has brined:
Preheat your oven to 325 degrees.
Place your bird in a large roasting pan, raised on a rack or resting on a bed of vegetables. (Just make sure the bird is not sitting directly on the bottom of the pan.)
Bake the bird for roughly 3-4 hours, until the internal temperature of the bird reaches 165 degrees. (This goes for any stuffing inside the bird too.)
When the bird has finished cooking, let it rest for a minimum of 15-20 minutes before carving. This usually gives you time to make gravy from any pan juices.
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You can add additional bay leaves and orange slices to your brine if you wish. Make sure your bird is at room temperature before you cook it. If it is cold from the fridge, it will not cook evenly and could come out dry. It is best to set your bird out on the kitchen counter for roughly 30-40 minutes before placing in the oven or smoker.
Frequently Asked Questions
What brine ratio should I use for a 12–15 lb turkey?
Use the full 16 oz Poultry Brining Mix dissolved in 2 gallons of water to fully submerge a 12–15 lb turkey. If your container is smaller, scale the mix and water down proportionally or brine in a large food-safe bag or cooler so the bird is completely covered.
How long should I brine the turkey?
Brine a whole 12–15 lb turkey for 8 to 18 hours. Smaller pieces like chops or legs need only 2 to 6 hours. Avoid brining much longer than 24 hours to prevent an overly salty taste and altered texture.
Do I need to cool the brine before adding the turkey?
Yes. Always let the brine cool completely before submerging the bird. Adding a turkey to warm brine can encourage bacterial growth. Keep the brine and bird below 40°F during the entire process.
Should I rinse the turkey after brining?
Yes. Remove the turkey from the brine and discard the liquid. Rinse the bird briefly with cool water to remove surface salt, then pat it very dry with paper towels to help the skin brown.
How do I keep the turkey safe while brining?
Brine in the refrigerator or in a cooler packed with ice to maintain temperatures under 40°F. Use a nonreactive container such as stainless steel, food-safe plastic, or a large zip-top bag. If needed, weigh the turkey down so it stays submerged and check the temperature periodically.
Will brining make the skin soggy and how do I get crispy skin?
Brining can leave the skin damp. To get crispy skin, rinse and pat the turkey dry, then let it sit uncovered in the fridge for a few hours if possible. Before roasting, brush with melted butter, apply your spice rub, and roast at 325°F until the internal temperature reaches 165°F.
Can I use this brine for pork or chicken?
Yes. The same brining method works well for pork chops, pork roasts, and other poultry. Shorter pieces like chops or legs usually need 2 to 6 hours; larger pork roasts may need longer. Adjust times to avoid over-salting.
Can I stuff the turkey after brining?
You can stuff a brined turkey, but both the stuffing and the bird must reach 165°F for safety. To reduce risk and ensure even cooking, many cooks prefer to cook stuffing separately.
What brine ratio should I use for a 12–15 lb turkey?
Use the full 16 oz Poultry Brining Mix dissolved in 2 gallons of water to fully submerge a 12–15 lb turkey. If your container is smaller, scale the mix and water down proportionally or brine in a large food-safe bag or cooler so the bird is completely covered.
How long should I brine the turkey?
Brine a whole 12–15 lb turkey for 8 to 18 hours. Smaller pieces like chops or legs need only 2 to 6 hours. Avoid brining much longer than 24 hours to prevent an overly salty taste and altered texture.
Do I need to cool the brine before adding the turkey?
Yes. Always let the brine cool completely before submerging the bird. Adding a turkey to warm brine can encourage bacterial growth. Keep the brine and bird below 40°F during the entire process.
Should I rinse the turkey after brining?
Yes. Remove the turkey from the brine and discard the liquid. Rinse the bird briefly with cool water to remove surface salt, then pat it very dry with paper towels to help the skin brown.
How do I keep the turkey safe while brining?
Brine in the refrigerator or in a cooler packed with ice to maintain temperatures under 40°F. Use a nonreactive container such as stainless steel, food-safe plastic, or a large zip-top bag. If needed, weigh the turkey down so it stays submerged and check the temperature periodically.
Will brining make the skin soggy and how do I get crispy skin?
Brining can leave the skin damp. To get crispy skin, rinse and pat the turkey dry, then let it sit uncovered in the fridge for a few hours if possible. Before roasting, brush with melted butter, apply your spice rub, and roast at 325°F until the internal temperature reaches 165°F.
Can I use this brine for pork or chicken?
Yes. The same brining method works well for pork chops, pork roasts, and other poultry. Shorter pieces like chops or legs usually need 2 to 6 hours; larger pork roasts may need longer. Adjust times to avoid over-salting.
Can I stuff the turkey after brining?
You can stuff a brined turkey, but both the stuffing and the bird must reach 165°F for safety. To reduce risk and ensure even cooking, many cooks prefer to cook stuffing separately.
Omg best brine ever!!! Super happy with it trueky was so juicy love it would highly recommend it
This is the third year in a row I’ve used this brine blend. I always add fresh thyme, rosemary, and sage and replace a quarter to half of the water with apple juice or apple cider. Always a winner.