High Fructose Corn Syrup Free Easy Turkey Brine
A good brine is the difference between a dry, forgettable bird and a turkey that has everyone asking for your secret. This one uses simple pantry staples — kosher salt, granulated sugar, garlic, onion, and a handful of fresh herbs — to build deep, savory flavor that penetrates all the way through the meat. If you've ever side-eyed a store-bought brine packet or seasoning blend, you already know how easy it is for unwanted sweeteners to sneak into the ingredient list. Here, the only sweetener is plain granulated sugar, so you know exactly what's going into your bird and onto your holiday table. The lemon, thyme, rosemary, and peppercorns steep in the hot brine to release their aromatics before the whole thing is cooled down with ice and cold water — a smart step that keeps food safety in check and gets you brining faster. After 12 to 24 hours in the refrigerator, your turkey comes out incredibly juicy and seasoned from the inside out, ready to roast to golden perfection.
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Learn more →Ingredients
1 serving
- 1 gallon cold water, divided
- 1 cup kosher salt
- ½ cup granulated sugar
- 4 cloves garlic, smashed
- 1 medium yellow onion, quartered
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 1 lemon, halved
- 4 cups ice cubes
Instructions
- 1
Combine 4 cups of the water, the kosher salt, and sugar in a large stockpot over medium heat, stirring until the salt and sugar are fully dissolved, about 3–4 minutes. Remove from heat.
- 2
Add the garlic, onion, thyme, rosemary, bay leaves, peppercorns, and lemon halves to the hot brine. Let the mixture steep for 5 minutes, until fragrant.
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