Martha Stewart Turkey Brine Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart turkey brine is a wet brine that does the quiet work before roasting day, so the bird comes out juicy and seasoned all the way to the bone. The flavor is savory and gently sweet, with citrus, bay, and peppercorn lending a warm, rounded aroma rather than anything sharp. The meat itself turns tender and stays moist through the long roast, and the pan drippings make a richer gravy. This version is inspired by Martha Stewart’s home-entertaining style, and it comes together on the stovetop in a single saucepan.

Plan on about 12 hours and 25 minutes from start to finish, most of it hands-off chilling time. The active work is only around 25 minutes, so it suits a holiday table or a weekend gathering when you want a centerpiece that feeds a crowd. It also works well for a potluck if you are roasting ahead. Just start the brine the day before you cook.

Why This Martha Stewart Turkey Brine Works

The balance matters most here: kosher salt seasons the meat through, while brown sugar rounds off the edge and helps the bird brown evenly. A short simmer blooms the aromatics, then steeping off the heat keeps the brine from turning bitter or overly salty.

Chilling the brine completely before the turkey goes in is the step that keeps the meat safe and the texture right. Ice water speeds that along so you are not waiting hours for a big pot to cool down.

What You’ll Love About It

• Mostly Hands-Off — Twenty-five minutes of work, then the fridge does the rest.
• Simple Pantry Staples — Salt, sugar, citrus, and whole spices you likely have.
• Feeds a Crowd — One batch brines a whole turkey for 12 servings.
• Make-Ahead Friendly — Mix the brine up to three days before roasting.

Ingredients

Everything here is a standard grocery item, and the amounts below are for one whole turkey.

• 8 cups (1.9L) cold water — divided between the saucepan and the brining pot.
• 1 cup (200g) packed light brown sugar
• 3/4 cup (216g) kosher salt (Diamond Crystal) — plus more if needed; use a coarse kosher salt, not table salt.
• 4 dried bay leaves
• 1 tablespoon (6g) black peppercorns
• 1 medium orange (about 8 oz/227g) — cut into 1/4-inch slices.
• 1 medium lemon (about 5 oz/142g) — cut into 1/4-inch slices.
• 1 medium yellow onion (about 8 oz/227g) — unpeeled and quartered.
• 4 cloves garlic (about 1/2 oz/14g) — smashed and peeled.
• 8 cups (1.9L) ice water — or as needed to chill the brine.

Equipment

• Large saucepan — at least 4 quarts (3.8L).
• Very large stockpot or food-grade bucket — big enough to submerge the turkey.
• Whisk — for dissolving the salt and sugar.
• Large colander — set in the sink for rinsing.
• Wire rack and roasting pan — for drying and roasting.
• Instant-read thermometer — to check the thigh temperature.

How to Make Martha Stewart Turkey Brine

Step 1: Dissolve the Salt and Sugar

Combine 4 cups (960ml) of the cold water, the brown sugar, and the kosher salt in a large saucepan over medium heat. Whisk constantly until both dissolve completely and the liquid turns clear, about 3 to 4 minutes. Keep it at a gentle simmer rather than a hard boil, or the brine can reduce and turn too salty.

Step 2: Simmer the Aromatics

Add the bay leaves, black peppercorns, orange and lemon slices, onion, and garlic to the saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, then pull it off the heat and let it steep for 10 minutes so the aromatics infuse the liquid. You should smell the citrus and pepper clearly when you lean in.

Step 3: Chill the Brine

Pour the remaining 4 cups (960ml) cold water into a very large stockpot or a clean food-grade bucket large enough to hold the turkey. Add the warm brine mixture and stir well, then add the ice water and stir until the brine is completely cool to the touch, about 5 minutes. If it is still not cold, refrigerate it until it reads below 40°F (4°C).

Step 4: Brine the Turkey

Lower the turkey, breast side down, into the brine and make sure it is fully submerged; add up to 2 cups (480ml) more cold water if you need it to cover the bird. Set a plate on top to hold it under, cover, and refrigerate for 12 to 18 hours. Don’t push past 24 hours, or the meat can turn unpleasantly salty.

Step 5: Rinse and Dry

Lift the turkey out of the brine into a large colander set in the sink, and discard the brine and aromatics. Rinse the turkey thoroughly inside and out under cool running water for 2 minutes to wash away surface salt. Pat it dry inside and out with paper towels, then set it on a wire rack in a roasting pan and let it stand at room temperature for 30 minutes before roasting. Discard any brine that collected in the pan.

Step 6: Roast to Temperature

Roast the turkey your usual way, or at 325°F (165°C) until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer, about 13 to 15 minutes per pound for an unstuffed bird. Let it rest for 20 minutes before carving so the juices redistribute. Check the thigh, not just the breast, since that is the last part to reach temperature.

What to Serve With It

Serve the sliced turkey with mashed potatoes and gravy made from the pan drippings, a dish of sausage-free cornbread stuffing, and green beans with browned butter. A simple cranberry-orange relish cuts through the richness, and a pitcher of iced tea or lemonade keeps the table easy for a crowd.

Tips for the Best Results

• Weigh Your Salt — Gram amounts keep the brine consistent from batch to batch.
• Use Coarse Salt — Fine table salt dissolves faster and overshoots the seasoning.
• Keep It Cold — Never add the turkey to a brine that is still warm.
• Weigh the Bird — Calculate the soak window around your actual turkey size.
• Dry It Well — A dry skin roasts crisper and browns more evenly.
• Skip the Extra Salt — Don’t salt the bird again before roasting.

Easy Variations

• Add Fresh Herbs — Toss in 4 sprigs of fresh thyme with the aromatics.
• Swap the Citrus — Use 1 grapefruit in place of the orange for a sharper note.
• Warm the Spice — Add 1 teaspoon of whole allspice berries to the saucepan.
• Lighter Sweetness — Drop the brown sugar to 3/4 cup (150g) for a less sweet brine.

Storing and Reheating

Mix the brine up to 3 days ahead and keep it covered in the refrigerator, whisking before use. Store a brined and rinsed turkey tightly covered in the fridge for up to 24 hours before roasting, and never freeze a brined raw bird. Leftover roasted turkey keeps in an airtight container for up to 4 days, or frozen for up to 4 months; thaw overnight in the fridge and reheat, covered, at 350°F (175°C) for 15 to 20 minutes, until it reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and cover the brine only, not the roasted turkey.

FAQs

Can I make this Martha Stewart turkey brine recipe ahead?

Yes, the brine can be mixed and refrigerated in a covered container up to 3 days before you need it. Whisk it well before adding the turkey, since some settling happens as it sits.

Can I use table salt instead of kosher salt?

It is best to stick with coarse kosher salt, because the same volume of fine table salt weighs far more and will over-salt the bird. If you only have fine salt, weigh it rather than measuring by the cup.

How long should the turkey soak?

Aim for 12 to 18 hours in the refrigerator, which is enough to season the meat through without making it salty. Never leave it longer than 24 hours.

Where did turkey brine come from?

Brining is a long-standing preservation and flavoring method, and wet brines became a popular home technique for lean poultry because the salt water helps the meat hold moisture. Many home cooks adopted it for holiday birds, and it remains a standard step in American Thanksgiving kitchens.

Martha Stewart-Inspired Turkey Brine

Print Recipe

A classic wet brine inspired by Martha Stewart’s home-entertaining style, this one balances kosher salt and brown sugar with aromatics like bay, peppercorns, and citrus for a turkey that roasts up juicy and seasoned to the bone. The brine is simple to put together on the stovetop and needs only a overnight soak before roasting day.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 10
• Total Time: 745
• Yield: 12 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 cups (1.9L) cold water, divided
• 1 cup (200g) packed light brown sugar
• 3/4 cup (216g) kosher salt (Diamond Crystal), plus more if needed
• 4 dried bay leaves
• 1 tablespoon (6g) black peppercorns
• 1 medium orange (about 8 oz/227g), cut into 1/4-inch slices
• 1 medium lemon (about 5 oz/142g), cut into 1/4-inch slices
• 1 medium yellow onion (about 8 oz/227g), unpeeled, quartered
• 4 cloves garlic (about 1/2 oz/14g), smashed and peeled
• 8 cups (1.9L) ice water, or as needed

Instructions

1. Combine 4 cups (960ml) of the cold water, the brown sugar, and the kosher salt in a large saucepan over medium heat. Cook, stirring constantly with a whisk, until the sugar and salt dissolve completely and the liquid turns clear, about 3 to 4 minutes; do not let it boil hard or the brine can reduce and become too salty.
2. Add the bay leaves, black peppercorns, orange and lemon slices, onion, and garlic to the saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, then remove from the heat and let steep for 10 minutes so the aromatics infuse the brine.
3. Pour the remaining 4 cups (960ml) cold water into a very large stockpot or a clean food-grade bucket large enough to hold the turkey. Add the warm brine mixture and stir well, then add the ice water and stir until the brine is completely cool to the touch, about 5 minutes. If the brine is still cool but not cold, refrigerate it until it registers below 40°F (4°C).
4. Lower the turkey, breast side down, into the brine, making sure it is fully submerged; add up to 2 cups (480ml) more cold water if needed to cover. Place a plate on top to keep the turkey submerged, cover, and refrigerate for 12 to 18 hours. Do not brine longer than 24 hours, or the meat can become unpleasantly salty.
5. Remove the turkey from the brine and transfer it to a large colander set in the sink. Discard the brine and aromatics, then rinse the turkey thoroughly inside and out under cool running water for 2 minutes to remove surface salt.
6. Pat the turkey dry inside and out with paper towels and set it on a wire rack in a roasting pan. Let it stand at room temperature for 30 minutes before roasting, and discard any brine that collected in the pan.
7. Roast the turkey according to your favorite method, or at 325°F (165°C) until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer, about 13 to 15 minutes per pound for an unstuffed bird. Let the turkey rest for 20 minutes before carving so the juices redistribute.

Notes

The brine can be made up to 3 days ahead and refrigerated in a covered container; re-whisk before using. Store the brined and rinsed turkey tightly covered in the refrigerator for up to 24 hours before roasting. Do not freeze a brined raw turkey for later use. After roasting, refrigerate leftover turkey in an airtight container for up to 4 days, or freeze for up to 4 months; thaw overnight in the refrigerator and reheat, covered, at 350°F (175°C) for 15 to 20 minutes, or until heated through to 165°F (74°C).

Nutrition

• Calories: 68
• Sugar: 16g
• Sodium: 988mg
• Saturated Fat: 0g
• Carbohydrates: 17g
• Fiber: 0.4g
• Protein: 0.2g
• Cholesterol: 0mg

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