Out of This World Turkey Brine
Forget dry, forgettable turkey — this brine is the secret weapon that turns an ordinary bird into the centerpiece everyone fights over. It's a basic salt-and-sugar soak built up with garlic, pepper, and a splash of Worcestershire sauce, and it works whether you're roasting, smoking, or deep-frying.
Ingredients
- 16 cup water, cold
- 1 cup canning salt
- 1 cup brown sugar packed
- 0.5 cup Worcestershire sauce
- 2 tbsp minced garlic
- 1 tbsp ground black pepper
Instructions
- Mix the brine — In a food-grade bucket or container large enough to hold your turkey, stir together the water, canning salt, brown sugar, Worcestershire sauce, minced garlic, and black pepper until the salt and sugar fully dissolve.2. Submerge the turkey — Lower the turkey into the brine, making sure it's completely submerged. Weigh it down with a clean plate if it tends to float.3. Refrigerate — Cover the container and refrigerate for 12 to 24 hours before smoking or roasting.
Notes
Discard any leftover brine after use — it's been in contact with raw poultry and isn't safe to reuse. Rinse the turkey and pat it dry before cooking to avoid an overly salty crust. Don't brine longer than 24 hours, or the texture can turn spongy. For best results, let the brined turkey air-dry uncovered in the fridge for an hour before cooking to help the skin crisp up.