Honey Free Easy Turkey Brine
A good brine is the difference between a dry, forgettable turkey and one that has everyone asking what your secret is. Many store-bought brines and seasoning blends sneak in sweeteners like honey or agave, which makes finding a clean option trickier than it should be. This version keeps things straightforward — kosher salt, granulated sugar, and a beautiful lineup of aromatics like fresh thyme, rosemary, garlic, lemon, and black peppercorns do all the heavy lifting. The salt draws moisture deep into the meat while the herbs and citrus infuse every bite with savory, fragrant flavor. You dissolve the salt and sugar in a portion of the water first, then cool the whole thing down with ice before it ever touches the bird, so there's no risk of accidentally starting to cook the turkey. After 12 to 24 hours in the fridge, you'll pull out a turkey that roasts up incredibly juicy and well-seasoned all the way through. It's the kind of foundational recipe worth keeping in your back pocket every holiday season.
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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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