Glass measuring cup with turkey brine slurry.

The BEST Turkey Brine Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 gallon 1x
  • Category: Brine
  • Method: Mix
  • Cuisine: American


Use this brine with a thawed 10-12 lb. whole turkey. Avoid purchasing a turkey labeled “kosher,” “enhanced,” or “self-basting,” which are typically already brined before packaging. Brine the whole turkey for at least 4 hours but as long as 12 hours, keeping the turkey cold at all times.


  • 2 large onions, peeled, roughly chopped
  • 2 large heads garlic, cloves smashed, peeled
  • 1 cup tightly packed parsley leaves and stems (about 1 oz.)
  • 1/2 cup tightly packed sage leaves (about 1.5 oz.)
  • 1/2 cup fresh rosemary leaves (about 1 oz.)
  • 1/4 cup dried thyme
  • 6 dried bay leaves
  • 1 cup kosher salt
  • 16 cups of water, divided


  1. In the bowl of a food processor or blender pitcher add onion, garlic, parsley, sage, rosemary, thyme, bay leaves, salt, and 2 cups of the water.
  2. Cover and blend on high until smooth. Transfer mixture to a 5-gallon container. Add remaining water, stir to combine.