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3 Turkey Brines for the Juiciest Bird Ever

Nov 19, 2025
Turkey Brines

From Classic to Bold – Your Ultimate Guide to Flavorful Thanksgiving Turkey

A well-brined turkey is the secret to a moist, flavorful bird with juicy meat and crisp skin. Whether you're a first-time briner or looking to elevate your holiday table, these three brine recipes cover every flavor profile: a classic Basic Brine, a citrus-forward Orange Spice Brine, and a rich, fruit-forward Cranberry Turkey Brine with Southern flair. Brining takes just a little planning, but the results are well worth it.

1. Basic Brine (Strong Version)

A Classic, No-Frills Brine for Maximum Juiciness

This straightforward brine uses equal parts sugar and kosher salt for a deeply seasoned turkey. It's ideal for larger cuts like whole turkeys, chickens, pork shoulder, or fresh ham.

Makes 2 gallons

8 quarts | 7.6L | cold water, divided
2 cups | 480g | kosher salt
2 cups | 400g | granulated sugar or sweetener (brown sugar, maple syrup, or honey work too)

Instructions

  1. Bring 4 quarts (3.8L) of the water to a boil. Add the salt and sugar, stirring until completely dissolved.

  2. Remove from heat and add the remaining 4 quarts (3.8L) of cold water. Let cool completely before using.

  3. Submerge your turkey or meat in the cooled brine and refrigerate. Brine whole turkeys for 12–24 hours.


2. Orange Spice Brine

Warm, Citrusy, and Perfectly Spiced

This bright, aromatic brine infuses the bird with orange, clove, bay, and peppercorns. Ideal for turkey, pork, or chicken, especially when you want a vibrant, holiday-forward flavor.

Makes 1½ gallons

1 gallon + 6 cups | 5.7L | water, divided
1 cup | 200g | granulated sugar
2 cups | 480g | kosher salt
2 | — | oranges, quartered
1 tablespoon | 6g | whole cloves
3 | — | bay leaves
2 teaspoons | 5g | whole black peppercorns

Instructions

  1. In a large saucepan, bring 6 cups (1.4L) of water to a boil. Stir in sugar and salt until dissolved.

  2. Add oranges, cloves, bay leaves, and peppercorns while the mixture is still hot. Stir and let cool to room temperature.

  3. In a large container, combine the brine concentrate with the remaining 1 gallon (3.8L) cold water. Stir well.

  4. Submerge the turkey in the brine and refrigerate for 12–24 hours.


3. Cranberry Turkey Brine (Dr. T's Recipe)

Rich, Fruity, and Southern-Inspired

This bold brine combines cranberry juice, oranges, and Southern Comfort for a rosy, festive brine that adds a subtle sweetness and depth. It’s perfect for grilling, roasting, or smoking.

Makes 1½ gallons

1 gallon + 6 cups | 5.7L | water, divided
1 cup | 220g | packed dark brown sugar
2 cups | 480g | kosher salt
2 | — | oranges, quartered
2 cups | 480ml | cranberry juice
1 tablespoon | 6g | whole cloves
3 | — | bay leaves
2 teaspoons | 5g | whole black peppercorns
½ cup | 120ml | Southern Comfort

Instructions

  1. In a large saucepan, bring 6 cups (1.4L) of water to a boil. Stir in brown sugar and salt until fully dissolved.

  2. Add oranges, cranberry juice, cloves, bay leaves, and peppercorns while hot. Stir and let cool.

  3. In a food-safe container, combine the brine mixture with the remaining 1 gallon (3.8L) of cold water and Southern Comfort. Stir well.

  4. Submerge your turkey and refrigerate for 12–24 hours.


Tips for Brining Success

  • Always cool your brine completely before adding the turkey.

  • Use a large brining bag or food-safe bucket.

  • Rinse the turkey after brining and pat dry before roasting.

  • Reduce or skip additional salt in your turkey rub or butter.

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