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Brining a turkey – whether that’s a whole turkey or a turkey crown as I’ve used here – is a wonderful way of packing your meat full of flavour and making sure it’s really tender too. This is a perfect way to make your Christmas dinner extra special.

Though this recipe is specifically for a turkey brine, you can use it for other meats – chicken, duck, lamb and beef are all delicious when brined in this mixture.

When you have finished brining your meat, just tip the brine away and roast the meat whichever way you like (the meat can be quickly or slowly roasted, or even barbecued). Don’t rinse the brine off – you want all of that flavour through the meat.

Why Brining Works

Brining might sound fancy, but it’s just science doing its job. The salt draws moisture into the meat, while the aromatics infuse flavour deep inside. The result? Juicy, tender turkey with beautiful seasoning all the way through and no dry slices in sight! Once you’ve brined meat once, you’ll never go back.

Whole turkey crown resting in herb and garlic brine ready for roasting

I’ve recommended 24 hours for this brine. You can brine for longer if you want to, up to 48 hours. Brining for less than 24 hours won’t give it enough time.

You can brine your meat either in a large roasting dish with high edges, a brining bag or a large stock pot. The meat doesn’t need to be completely covered by the brine, but you will want as much covered as you can.

Other Meats You Can Brine

This brine recipe isn’t just for turkey, it’s brilliant for:

Chicken: Whole roast or pieces (brine for 12–24 hours).
Duck: 24 hours for rich, tender meat.
Pork loin or chops: 12–18 hours gives lovely moisture.
Lamb: Overnight brining adds subtle seasoning and softness.
Beef roasting joints: 24 hours helps keep lean cuts juicy.

Turkey crown submerged in homemade brine before roasting

The Ingredients

Onions and garlic – you don’t need to peel or chop your onion and garlic. Just cut both in half so that the flavour starts infusing with the brine,
Bay leaf, rosemary, thyme – fresh herbs make all the difference here. If you don’t have them to hand, you can use dried – but fresh is better.
Peppercorns – you can use whichever colour peppercorns you prefer. You could also add some mustard seeds here.
Sugar – sugar is optional, but it adds a balance to the salt and I think it adds even more flavour to the meat.
Salt – use a flaky salt – sea salt is best. It has the best taste.

Tips for Brining Success

Container size: Use a pot, roasting dish, or brining bag large enough to mostly cover the meat.
Keep it cold: Always brine in the fridge or a cool area under 5°C.
No need to rinse: When done, just drain and pat dry, rinsing washes away the flavour.
Patience = flavour: The longer it brines (up to 48 hours), the juicier your meat will be.
Safety tip: Discard the used brine; never reuse it.