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Martha Stewart-Inspired Turkey Brine

Close-up of Martha Stewart-Inspired Turkey Brine showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart turkey brine, turkey brine recipe, wet turkey brine, brown sugar turkey brine, kosher salt turkey brine, brined turkey, Thanksgiving turkey, holiday turkey, easy turkey brine, citrus turkey brine

Find it online: https://marthadishes.com/martha-stewart-turkey-brine-recipe/