I’ve found that a simple, well-seasoned brine transforms my turkey from ordinary to incredibly moist and flavorful. This recipe uses everyday ingredients I always have on hand, and a 12- to 24-hour soak gives the bird the perfect balance of seasoning and tenderness. Juicy Thanksgiving Turkey Brine Recipe For 24-Hour Perfection

Why You’ll Love This Recipe

I like this brine because it creates consistently juicy turkey without extra work on the big day. The salt and sugar draw moisture deep into the meat while citrus and aromatics add subtle layers of flavor. I prep it the night before so I can relax and focus on everything else when holiday cooking begins.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 gallon cold water
1 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole black peppercorns
1 tablespoon whole allspice berries
1 tablespoon dried thyme
1 tablespoon dried rosemary, lightly crushed
1 orange, sliced
1 lemon, sliced
1 onion, sliced
4 garlic cloves, smashed

Directions

Mix the cold water, kosher salt and brown sugar in a large pot. Stir until the salt and sugar dissolve completely.
Add the peppercorns, allspice, thyme, rosemary, orange slices, lemon slices, onion and garlic. Bring the mixture just to a gentle boil, then turn off the heat.
Let the brine cool completely to room temperature.
Place the turkey in a large container or brining bag and pour the cooled brine over it, making sure the turkey is fully submerged.
Refrigerate and let it brine for 12 to 24 hours.
Remove the turkey from the brine, rinse under cold water and pat completely dry.
Discard the brine and proceed with roasting your turkey as desired.

Servings And Timing

Servings: This amount of brine is ideal for one whole turkey (10–20 pounds).
Prep time: About 30 minutes.
Brine time: 12–24 hours in the refrigerator.
Cook time: Depends on turkey size and roasting method (typically 3–4 hours for a 12–15 lb turkey at 325°F).

Variations

I often adjust the flavor profile depending on my mood or the season:

I add a cinnamon stick or coriander seeds for a warm, spiced aroma.
I replace the orange with grapefruit for a bolder citrus flavor.
I use fresh herbs like rosemary, thyme, sage or bay leaves when I have them on hand.
I sometimes swap the brown sugar for honey or maple syrup for a deeper sweetness.

Storage/Reheating

Once the turkey is cooked:

I store leftovers in airtight containers in the fridge for up to 3–4 days.
I freeze extra meat in freezer bags for up to 2–3 months.
To reheat, I warm the turkey in a covered dish with a splash of broth in a 325°F oven until heated through.
For quick meals, I microwave slices covered with a damp paper towel to keep the meat moist.

FAQs

How long should I brine my turkey?

I prefer a full 24 hours because it gives the best flavor and juiciness, but 12 hours still works well if I’m short on time.

Do I have to rinse the turkey after brining?

Yes, I always rinse the bird to remove excess surface salt so the turkey doesn’t come out too salty.

Can I use table salt instead of kosher salt?

I can, but I reduce the amount to about 3/4 cup because table salt is finer and stronger.

Can I brine a frozen turkey?

I never brine a frozen turkey. I thaw it completely first so the brine absorbs evenly.

Can I reuse the brine?

No — once the raw turkey has soaked in it, I always discard the brine for safety reasons.

Conclusion

I love how reliable this turkey brine is—it gives me juicy, flavorful meat every single time. With a little planning the night before, the turkey becomes the easiest part of the meal. I make small tweaks with aromatics depending on the season, but the base recipe always works flawlessly. This brine has become my go-to technique for a stress-free, delicious holiday turkey.