Incredible Turkey Brine

Incredible Turkey Brine

Patrick 2

"This turkey brine will impart incredible flavor to your bird and keep it moist no matter how long you cook it. The allspice berries give this recipe a unique and wonderful flavor, so depending on how much of this flavor you want, you can add more or less berries. Kosher salt is the best option for any brine, but if you don't have any on hand, substitute the 1 1/4 cup of kosher salt for 1 cup of table salt. I once used this to brine a turkey that took 7 hours to cook, and it was still one of the most moist and juicy turkeys I ever made. This recipe will make enough to cover up to a 17 pound turkey."

Ingredients 1 h 10 m {{adjustedServings}} servings 382 cals

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 97.2g
  • 31%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 114785 mg
  • 4591%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.
Tips & Tricks
Out of This World Turkey Brine

Brining your turkey preps it perfectly for smoking or roasting.

How to Fix Thin Gravy

Is your gravy too thin and watery? No problem. It’s a simple fix.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • Let the turkey sit in the brine overnight in the refrigerator. Turn the turkey over in the brine halfway through. When ready to cook, remove the turkey and pat dry but do not rinse. Wipe oil onto the turkey skin and add freshly ground black pepper.
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Reviews 7

  1. 7 Ratings


I used this brine in conjunction with the Herb-Glazed Roasted Turkey, also on, so it's tough to say if the brine was totally successful in doing what it was supposed to accomplish. However, my turkey was moist and tasty, so I figure it probably did what it was supposed to do. A quick warning though.... "Ready in about 1 1/4 hours" is WAY off! I "set aside to cool completely".... In fact, it sat on my deck in 40 degree weather to cool down and after 4 hrs it was still close to 60 degrees. Not a temp to start brining a turkey! Make this WAY ahead of time and allow to cool. Don't wait until the last minute.

Hot Momma:)

I have never brined a turkey before. This was the best turkey I had ever made! My family was very impressed. Will always use the brining method in the future.


This was a great, simple recipe. I couldn't find vegetable stock, which is required for most other brines, but I had almost everything for this recipe. I only had dried herbs, but it still worked great. This gives the turkey a nice juicy flavor, without a lot of herb and citrus notes that you find in other brines. I brined the turkey for 24 hours before roasting.