The Best No-Fail Thanksgiving Turkey Brine for a Juicy Bird
A comprehensive recipe for a juicy and flavorful Thanksgiving turkey, detailing both a wet brine and the roasting process. The turkey is first submerged overnight in a complex brine made with salt, molasses, honey, soy sauce, and aromatics like thyme and garlic. After brining, the turkey is thoroughly dried, and a lemon zest compound butter is rubbed under the skin for extra moisture and flavor. The bird is then roasted until the skin is golden brown and the meat is perfectly cooked.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 16 hours (includes 12-hour brining time)
- Yield: 12-18 servings
- Category: Main Course
- Method: Brining, Roasting
- Cuisine: American
Ingredients
- For the Brine:
- 6 quarts tap water
- 1 pound kosher salt
- 1 cup molasses
- 2 cups honey
- 1 cup soy sauce
- 1 tablespoon dried red pepper flakes
- 1 tablespoon dried sage
- 1 large bunch fresh thyme
- 2 heads garlic, broken into cloves, unpeeled
- 5 pounds ice cubes
- For the Turkey:
- 1 (14 to 18-pound) turkey, cleaned, innards removed
- 1 pound (4 sticks) unsalted butter, softened
- 2 lemons, zested
Instructions
- Make the Brine: In a medium pot, bring 3 quarts of tap water to a boil. In a very large bowl or bucket, place the kosher salt and carefully pour the boiling water over it, stirring to dissolve the salt.
- Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme, and garlic to the saltwater mixture. Stir to blend. Add the remaining 3 quarts of cool water.
- Place the ice in a cooler or a bucket large enough to hold both the brine and the turkey. Pour the brine mixture over the ice and whisk to combine.
- Brine the Turkey: Submerge the turkey, breast side down, into the brine, ensuring the cavity fills with liquid. Cover the cooler and let the turkey brine overnight or for about 12 hours.
- Prepare for Roasting: Remove the turkey from the brine and dry it thoroughly with paper towels, both inside and out. Discard the brine.
- In a small bowl, whisk together the softened butter and the lemon zest to create a compound butter.
- Gently lift the skin covering the turkey breasts and spread half of the butter mixture directly on the meat under the skin. Repeat with the other breast.
- Roast the Turkey: Preheat the oven to 350°F.
- Arrange the turkey in a roasting pan fitted with a rack. Place it on a lower rack in the oven.
- Roast for about 3 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F.
- Remove the turkey from the oven, transfer it to a cutting board, and tent it with foil. Let the turkey rest for at least 15-20 minutes before carving and serving.
Notes
- This recipe requires a large, non-reactive container for brining, such as a food-safe bucket or a cooler.
- Thoroughly drying the turkey after brining is a crucial step for achieving crispy skin.
- Rubbing compound butter under the skin is a key technique for ensuring the breast meat stays moist and flavorful.
- Resting the turkey after roasting is essential for a juicy, tender result.