Easy Turkey Brine Recipe
This simple turkey brine makes meat juicy, tender, and full of flavour. Made with fresh herbs, garlic and onion, it’s ideal for turkey crown or whole turkey — perfect for Christmas or Sunday roasts.
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Ingredients
- 4 litres water
- 2 onions
- 1 bulb garlic
- 1 bay leaf
- 10 grams rosemary fresh
- 10 grams thyme fresh
- 1 teaspoon black peppercorns
- 1 teaspoon caster sugar
- 2 tablespoons salt
Instructions
- Put your meat into either a large roasting dish with high sides, a big stock pot or a brining bag. Try to use a piece of equipment that is higher than the meat.
- Tip in the water. You may need more water depending on the size of your container- add the water to 1-2cm below the rim.
- Cut the onions and garlic in half (no need to peel). Add to the pot.
- Scatter in the herbs, peppercorns, sugar and salt.
- Cover with a lid or foil and put in the fridge for 24-48 hours.
- When you are ready to cook, tip away the brine then follow your recipe for roasting your meat.
Notes
Storage & Make-Ahead
- Make the brine ahead: You can mix it up to 2 days in advance and keep it covered in the fridge.
- After brining: Cook the turkey within 24 hours of removing from the brine.
- Leftover cooked turkey: Store in the fridge for 3 days or freeze for up to 3 months.
