Ingredients
• 1 gallon (16 cups) cold water (divided)
• ¾ cup kosher salt (NOT table salt—use Diamond Crystal or adjust: ½ cup if Morton’s)
• ½ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel notes, no blood-sugar spike)
• 2 tbsp black peppercorns
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp fresh rosemary sprigs
• 1 tbsp fresh thyme sprigs
• Optional:
– Zest of 1 orange or lemon (brightness)
– 1 tsp juniper berries (for gamey depth)
– 1 cinnamon stick (warmth—use sparingly)
Instructions
- In a large pot, combine 2 cups water, salt, sweetener, and spices. Bring to a simmer; stir until salt and sweetener dissolve (~3 min).
- Remove from heat. Add remaining 14 cups cold water (or ice water) to cool completely—never add hot brine to turkey!
- Place thawed turkey (12–16 lbs) in a brining bag or large food-safe container. Pour in cooled brine, ensuring turkey is fully submerged (weigh down with a plate if needed).
- Refrigerate 12–24 hours (1 hour per pound is ideal; max 24 hrs to avoid sponginess).
- Remove turkey; rinse thoroughly inside and out under cold water. Pat very dry—critical for crispy skin!
- Let sit uncovered in fridge 1–2 hours before roasting (optional but recommended for skin crispness).
PRO TIPS:
✅ No fridge space? Use a clean cooler: place turkey + brine in bag, surround with ice packs, and keep ≤40°F.
✅ For smoked turkey: Skip sugar if using sweet rub later—brine with just salt, herbs, and garlic.
✅ Brining smaller cuts? Adjust: 1 quart water + 3 tbsp salt + 2 tbsp sweetener for 2–4 lbs (e.g., turkey breast).
NUTRITION (per serving, no turkey):
Brine is rinsed off—adds negligible sodium/sugar to final meat vs. dry rubs or injections.