Turkey Brine Recipe (Wet and Dry)
Gordon Ramsay's turkey brine is a flavorful mixture of water, salt, herbs, citrus, and aromatics used to soak a turkey for 24-48 hours before cooking. This brine recipe helps create a juicy, well-seasoned bird with crispy skin, incorporating classic ingredients like bay leaves, peppercorns, parsley, and citrus peels for enhanced flavor.
Ingredients
Wet Brine Turkey
- 1 whole turkey (12 to 16 pounds, thawed if frozen)
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon juniper berries (optional)
- 4 bay leaves
- Fresh herbs (like thyme, rosemary, and sage)
- Additional water or ice to cover the turkey
Dry Brine Turkey
- Ingredients:
- 1 whole turkey (12 to 16 pounds, thawed if frozen)
- 3 tablespoons kosher salt
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon paprika (optional, for color)
- 1 teaspoon black pepper
Instructions
Wet Brine Turkey
- Prepare the Brine: In a large pot, bring 1 gallon of water, kosher salt, brown sugar, peppercorns, juniper berries (if using), bay leaves, and fresh herbs to a simmer. Stir until the salt and sugar dissolve. Remove from heat and let cool completely.
- Brine the Turkey: Place the turkey in a large brining bag or pot. Pour the cooled brine over the turkey. Add additional water or ice to ensure the turkey is fully submerged. Seal or cover and refrigerate for 12 to 24 hours.
- Prepare for Roasting: Remove the turkey from the brine and pat it dry with paper towels. Discard the brine. Let the turkey sit at room temperature for 1 hour before roasting.
- Roast: Preheat your oven and roast the turkey as desired.
Dry Brine Turkey
- Prepare the Turkey: Remove the giblets and neck from the turkey. Pat the turkey dry with paper towels.
- Mix Dry Brine: In a small bowl, mix the salt, thyme, rosemary, sage, paprika (if using), and black pepper.
- Apply Dry Brine: Rub the dry brine mixture all over the outside of the turkey and inside the cavity. Be sure to get under the skin on the breasts.
- Rest: Place the turkey on a rack set inside a roasting pan. Refrigerate, uncovered, for 1 to 3 days.
- Roast: When ready to roast, let the turkey sit at room temperature for 1 hour. Preheat your oven, and roast the turkey as desired.
Notes
When brining your turkey, weigh it down with a plate to ensure it's completely submerged in the brine solution. Rotate the bird every 12 hours to ensure an even distribution of flavors.