Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat.

Recipe Summary

5 hrs
12 hrs
17 hrs
20 servings


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.

  • Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.

  • Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.

Cook's Note:

There is no need to add any more spices when removing from brine solution. The turkey will be flavorful and juicy enough. But, if you still choose to, prepare turkey as you normally would. This brine solution can be scaled back and used for any type of poultry, roasting chickens, or even boneless chicken breasts.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

704 calories; protein 93.2g; carbohydrates 3.2g; fat 32.5g; cholesterol 272.3mg; sodium 7841.3mg. Full Nutrition

Reviews (34)

Read More Reviews
44 Ratings
  • 5 star values: 40
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge and when I put it in the oven for just a little less than 2 hours at 350 degrees I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much Henry! Excellent! Read More
Rating: 5 stars
This is a great brine and makes the turkey more moist. Read More
Rating: 5 stars
This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory I didn't have any in the pantry and the market was out! I left mine in the bucket overnight in our very chilly basement! This was a great recipe:) Read More
Rating: 4 stars
I put in 1 tablespoon of Cayenne pepper and it came out GREAT Read More
Rating: 5 stars
Nice Balanced flavors! I made a small modification in the technique. In a quart of the water, I dissolved the salt and added the spices and brought it to a boil then simmered for 5 minutes to open up the flavors more. Then in a large brining container, poured the cooled spices over half of a 7.5 pound bag of ice (approximately a gallon of water). Adding the bird, I then mixed in more ice to keep it cool. Read More
Rating: 5 stars
thank you thank you thank you! This was awesome! So awesome that I'm doing it again for this Thanksgiving 2013. Read More
Rating: 5 stars
I have tried many turkey brines over the past few years but nothing can compare to this recipe. Most of the brines I have tried are sweet. This one is savory. It enhances the flavor of the turkey instead of masking it with sugar. This is now my go-to recipe for roast turkey! Read More
Rating: 5 stars
Just added a cup of sugar to the brine. Let that bad boy soak in the brine slather on the butter and roasted slow. sooo juicy!!!!! Read More
Rating: 5 stars
My turkey brined for 19 hours. Best turkey I've ever eaten. So flavorful and juicy. After brining I stuffed mine with a cornbread stuffing. I'll never cook another turkey without brining it first. No more dry flavorless turkeys! Now I know. Read More