My Favorite Turkey Brine
Serves: makes enough brine for a 20-pound turkey
  • 2 gallons warm water
  • 1 cup kosher salt
  • 1½ cups light brown sugar
  • 2 tablespoons black peppercorns
  • 5-6 cloves smashed garlic
  • 2 tablespoons Worcestershire sauce
  • peel of one orange
  • 1-2 sprigs each fresh thyme and sage
  1. In a large bucket or container, mix salt and brown sugar into the warm water until no granules remain. Add in remaining ingredients, and allow mixture to cool to room temperature or refrigerate until cool.
  2. Remove the giblets and the neck from the inside of the turkey and reserve for later use, if desired. Wash the turkey inside and out with cold water and then place it in the bucket or brining bag. Cover with the brining liquid and then place in a cold place for at least 6 to 12 hours, turning once halfway through the brining process.
  3. After removing the turkey from the brine, rinse it, and then pat it dry to prevent soggy skin. You may also place the turkey on a wire rack in the refrigerator set on a baking sheet and allow it to dry overnight.
To roast the turkey:
  1. Preheat oven to 275 degrees and place turkey in a roasting pan. Cover with foil and bake, approximately 10 minutes per each pound.
  2. Raise the oven temperature to 350 degrees and remove foil. Brush the turkey with melted butter every 30 minutes, until the internal temperature reaches 165 to 170 degrees.
Recipe by Kitchen Meets Girl at