This basic turkey brine recipe will teach you how to brine a turkey – the easy way! Takes just 3 simple ingredients and is failproof. This is the best recipe for beginners and makes a great Thanksgiving dinner!
I’m all about easy recipes that help to make preparing for the holidays a breeze. This simple turkey brine is definitely one of those recipes, as well as crockpot spiral ham and one-hour roasted chicken.
Can you believe Thanksgiving is only a few days away? Crazy! We got together with some friends a few weeks ago for a little Thanksgiving feast and I decided to try out a new turkey brine recipe. It was so good! If this is your first year making a turkey, I have the perfect NO FAIL brine for you. It came out so juicy, moist and delicious!
You’re not going to believe that this simple turkey brine is made with only 3 ingredients! You basically just pour 2 bottles of dressing and 1 can of chicken broth over the turkey (after it’s cleaned out of course) and let it sit in the refrigerator over night. Doesn’t get any easier than that and it turns out perfect every time!
We served ours with mashed potatoes and gravy, rolls and green beans. For the real day we definitely go ALL out with all the sides and fix-in’s. Yum! I can’t wait!
Ingredients
It honestly doesn’t get any easier than this basic recipe. Only 3 ingredients and you literally can’t mess it up! Right before baking the turkey, I like to add fresh rosemary and lemon slices to give it a little extra touch. This is optional though and totally up to you!
- Turkey
- Italian Dressing
- Chicken Broth
How to brine a turkey
- Thaw turkey. Remove neck and giblets and discard.
- Place in a bag or container (breast side down) and pour dressing and broth over. Close bag or cover pan. Marinate in fridge (at least 12 hours or overnight).
- Next, remove turkey from bag or pan and discard brine.
- Then place in roasting pan and add fresh rosemary and lemon (optional). Pour 1 1/2 cups of water into the bottom of the pan.
- Cook for 2 1/2 to 3 hours (until meat thermometer inserted in thickest part of thigh reaches 180°). Be sure to cover loosely with foil after first 30 minutes to prevent browning.
- Let stand 15 minutes before carving. Enjoy!
TIP: To thaw turkey in the refrigerator, it will take about 4 days. You can also thaw in cold water for about 8 hours.
How long should you brine before cooking?
I like to brine mine overnight, but it’s important that you let it brine for at least 12 hours before cooking. The longer it brines, the more time the flavors have to marinate together to create a flavorful and juicy turkey. You can let it brine for up to 3 days.
Do you have to refrigerate while brining?
Yes, you should refrigerate the turkey while letting it brine. Just stick it (breast side down) in a bag or container and pour the brine over. Close the bag or cover the pan and let it marinate in the fridge overnight (or at least 12 hours).
Does a brined turkey cook faster?
A turkey that’s been marinating in a brine does actually cook faster. Because it contains more moisture, it cooks faster than if it had not been brined. I typically cook mine for about 2 1/2 to 3 hours, however this time could fluctuate a little depending on your oven. To ensure your turkey is cooked to perfection, check the temperature ever so often with a meat thermometer (insert it in the thickest part of the thigh). It will be cooked through when the temperature reaches 180°.
Can you stuff a brined turkey?
Sure! If stuffing your turkey when using this recipe, just make sure to cook it a little longer. Turkeys that are stuffed take about 30 minutes longer to cook through than ones that aren’t. The stuffing soaks in some of the heat and moisture, which causes a difference in how the heat circulates throughout the turkey. I would just tack on an additional 30 minutes to the cooking time, so about 3 to 3 1/2 hours.
Easy Turkey Brine
Ingredients
- 12 pounds turkey (can use 12 to 16 lbs)
- 32 ounces Italian dressing (2 bottles)
- 14.5 ounces chicken broth (1 can)
- large food-safe plastic bag or deep non-metallic container
Optional: Lemon slices and fresh herbs for topping the turkey
Instructions
- Thaw turkey (will take about 4 days in a refrigerator or 8 hours in cold water). Remove neck and giblets from body and neck cavities, discard. Place turkey breast side down in a bag or container. Pour dressing and broth over turkey. Close bag and cover pan. Marinate in refrigerator 12 hours or overnight.
- Preheat oven to 350°. Remove turkey from bag or pan and discard brine.
- Place turkey in roasting pan. Add fresh herbs and lemon if you’d like. Add 1 1/2 cups of water to the bottom of the pan. Cook for 2 1/2 to 3 hours or until meat thermometer inserted in thickest part of thigh reaches 180°. Cover turkey loosely with foil after the first 30 minutes to prevent turkey from browning.
- Let turkey stand 15 minutes before carving.
Notes
Nutrition
I love that this brine only requires 3 ingredients! So easy!
Have to try @ Xmas
This is such a great guide! I’ve been using a brine by Thomas Keller and I find it difficult to get the brining time right because of the amount of salt in the recipe. You’ve made this really simple, thanks! Using dressing is much safer – and easier!!
I’m glad this was helpful for you! Thanks for commenting. :)
WOW!! Your turkey looks beautiful!! Still need to learn how to make one! Thanks for the recipe. :)
The turnstIles great! However, does it actually sit In the 1.5 Cups of water?
Yep! :)
Wow! This turkey looks amazing!!
Your recipes always look amazing and I love them all. Thank you so much for sharing!
I love Italian dressing. I use it a lot when cooking!
That turkey looks amazing!
So this turkey looks like it came right out of a magazine!! Makes me excited to eat turkey this week!
Thanks Kari! I can’t wait for Thanksgiving. :)