This simple turkey brine is infused with sage and citrus and makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.

Photography Credit: Emma Christensen

I started brining my Thanksgiving turkey a few years ago and haven’t looked back. It’s my Thanksgiving insurance policy: If I get distracted as I’m making dinner and the turkey overcooks, I know I can still count on the turkey turning out moist and flavorful.

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WHAT IS BRINING?

Brining means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out.

A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! Sage and citrus is one of my favorite combinations. It’s so festive and makes the house smell amazing.

This technique is called wet brining. But you can also dry-brine your turkey. For this method, instead of submerging your turkey in a brine solution, you basically rub the outside with salt and let it sit for a day or so. If you’re interested in that technique check out this post!

Tips for Brining a Turkey

Brining a turkey is a pretty straightforward process, but there are a few key things to keep in mind.

First of all, make sure your turkey hasn’t already been brined or injected with a saline solution (water is ok) . If it has, it should say so right on the packaging. Organic turkeys are usually a safe bet; turkeys labeled “kosher,” “enhanced,” or “self-basting,” are usually already brined.

. If it has, it should say so right on the packaging. Organic turkeys are usually a safe bet; turkeys labeled “kosher,” “enhanced,” or “self-basting,” are usually already brined. It’s fine if your turkey is still partially frozen when it goes into the brine . It will continue to thaw in the brine solution in the fridge.

. It will continue to thaw in the brine solution in the fridge. Also, make sure to clear some fridge space and find a big enough container to hold your turkey. You might need to rearrange some fridge shelves to make space. Disposable brining bags are also very handy; I’ve had friends who use brining bags and then store their turkeys in a crisper drawer to save space!

The Basic Brining Ratio

The basic brine is a mixture of 4 quarts of water and 1 cup of kosher salt. To this, you can add any herbs, spices, or other seasonings that you like.

Ways to Season Your Brine

I love the combination of sage and citrus in this brine, though you could swap in any aromatic herbs or spices you like. The flavor they give the meat is fairly subtle, but I feel like the real impact is in the skin. A good, well-seasoned brine gives you some of the best turkey skin you’ve ever had.

How to Make the Turkey Brine

Make your brine by bringing 1 quart of water to a boil, dissolving the salt and then adding in the sage, citrus, and other seasonings.

Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just don’t want the brine to be piping hot when you pour it over the turkey.

If you don’t have quite enough brine solution to cover your turkey, just make more at a ratio of 1 quart water to 1/4 cup kosher salt. Let it cool before pouring it over the turkey.

How Long to Brine Turkey?

Brine your turkey for 12 to 24 hours. The longer the better, but honestly, even a quick brine does wonders for the turkey. If you only have a few hours before it needs to go in the oven, then it’s still worth doing.

Be sure to keep your turkey covered and refrigerated while brining.

How to Cook a Brined Turkey

Once brined, cook the turkey as usual— just pat it dry and carry on with your recipe! Two notes:

Brined Turkeys Cook Quicker: I find that brined turkeys tend to cook a little more quickly than regular turkeys, so start checking the temperature of the breast and thigh meat halfway through your estimated cooking time.

I find that brined turkeys tend to cook a little more quickly than regular turkeys, so start checking the temperature of the breast and thigh meat halfway through your estimated cooking time. Stuffing a Brined Turkey: Yes, you can stuff a brined turkey if you so desire! This will increase the overall cooking time. Be sure to check that the internal temperature of the stuffing is at 165°F before removing the turkey from the oven.

Use this brine for these recipes!

While this recipe is intended for a whole turkey, you can also use it to brine turkey breasts, turkey legs, or even whole chicken. You only need enough brine to cover the meat. Stick to the basic ratio of 4 quarts of water and 1 cup of kosher salt and scale it up or down as needed.