How To Brine A Turkey

So, I’m brining my turkey this year for the first time. I have no idea how it will turn out. I read a lot online about how to do this properly, what not to do, etc. I hope I don’t screw this up!


Plan on “brining” the turkey for about 1 hr per pound of bird. So, since I have a 12lb turkey, I will brine mine for about 12 hrs. It’s much better to brine for too little time than too much! Too long of a brine will make for far too salty of a bird (or so I’m told). Make sure to start with a fully thawed turkey. I thaw mine in the fridge for a few days beforehand so it will be ready when it’s time to brine. I get a CLEAN, unused bucket that will hold the turkey completely and allow it to be completely submerged. The ratio is (or so I’m told) about 1 Cup of Kosher Salt and 1 Cup of Sugar for every 1 gallon of water used. The salt breaks down the connective tissues inside the turkey and helps hold in juices, making it tender and juicy, whereas the sugar helps to counteract the salt, making it not be too salty.

• 1 Turkey (about 12lbs)
• 1 Big Bucket (about 5 gallons, or whatever is big enough to hold the turkey)
• 2 Gallons of Water
• 2 Cups KOSHER Salt (don’t use table salt)
• 2 Cups White Sugar
• 1 Head of Garlic, cut in half
• 1 heaping TBSP Peppercorns
• 1 TBSP Allspice Berries
• 1 tsp Whole Cloves
• 2 Sprigs of Rosemary Leaves
• 2 Sprigs of Thyme
• 2 Bay Leaves


1. Start with a fully thawed turkey. Rinse it and take the giblets and whatnot out of the inside. Also, cut the string that holds the legs together and throw away. Set turkey aside.

2. Dissolve salt and sugar in some of the water, then throw it all and the rest of the water in the bucket. (If you have to dissolve it over the stove, don’t let it come to a boil and make sure it is completely cooled before the turkey touches it.)

3. Add the rest of ingredients to the bucket. (garlic, peppercorns, allspice, cloves, rosemary, thyme, bay leaves) Give it a big stir.

4. Carefully lower the turkey into the bucket, breast side down. Make sure there is enough water to cover the turkey – if not, simply add a little more. Cover bucket and set in fridge for about 12hrs. If possible, turn one time about halfway through.

5. After the 12hrs is up, take the turkey out of the brine. Rinse it in the sink to get all of the salt water off. Make sure to pat the bird dry with paper towels, especially if you are planning to fry it. (A wet turkey going into a hot fryer is a recipe for a giant fire!) Throw out the brine mixture. It has been contaminated with raw poultry and cannot be used again. Thoroughly clean and disinfect the bucket – set aside if you are planning to use it again next year, and never use it for storing chemicals or anything other than food.


*Remember poultry safety. Don’t touch a surface that has been touched with poultry unless it has been cleaned. When you touch raw poultry, make sure to thoroughly wash your hands afterwards and before touching anything else. And always disinfect the area and the area around where raw poultry has been.