Martha Stewart’s Turkey Brine

Martha Stewart’s Turkey Brine is a classic holiday preparation that transforms an ordinary turkey into a beautifully juicy, flavorful centerpiece. This rich and aromatic brine infuses the turkey with deep savory flavor while keeping the meat incredibly tender throughout roasting. Made with kosher salt, brown sugar, herbs, citrus, and warming spices, the brine creates a perfectly seasoned bird with crisp golden skin and moist slices in every bite. Although the process requires overnight chilling, the recipe itself is simple and beginner-friendly, making it ideal for Thanksgiving, Christmas, or any special gathering.

Ingredients

For the Turkey Brine

• 8 litres cold water
• 2 cups kosher salt
• 1 cup light brown sugar
• 2 tablespoons black peppercorns
• 2 tablespoons whole allspice berries
• 2 tablespoons juniper berries
• 4 bay leaves
• 1 large onion, sliced
• 6 garlic cloves, crushed
• 2 oranges, sliced
• 2 lemons, sliced
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1 bunch fresh sage
• Ice cubes, as needed
• 1 whole turkey, about 5 to 7kg

For Roasting After Brining

• 2 tablespoons unsalted butter, softened
• 1 teaspoon black pepper
• Fresh herbs for stuffing cavity
• 1 onion, quartered
• 1 lemon, halved

How to Make Martha Stewart’s Turkey Brine

• Prepare the brine base: Pour 4 litres of water into a very large stockpot. Add the kosher salt, brown sugar, peppercorns, allspice berries, juniper berries, bay leaves, sliced onion, garlic, oranges, lemons, thyme, rosemary, and sage.
• Heat the mixture: Place the pot over medium heat and stir until the salt and sugar completely dissolve. Bring the mixture to a gentle simmer for about 5 minutes so the flavors infuse properly.
• Cool the brine: Remove the pot from the heat and add the remaining 4 litres of cold water. Add plenty of ice cubes and allow the brine to cool completely before using. The brine must be cold before the turkey is added.
• Prepare the turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey dry with kitchen paper and place it into a large food-safe container or brining bag.
• Brine the turkey: Carefully pour the cooled brine over the turkey, ensuring it is fully submerged. Cover and refrigerate for 12 to 24 hours depending on the turkey size.
• Remove and dry: Lift the turkey from the brine and discard the liquid. Rinse the turkey lightly under cold water and pat completely dry with paper towels. Leave uncovered in the refrigerator for 1 hour if possible to help the skin dry for better browning.
• Prepare for roasting: Preheat the oven to 220°C or 200°C fan. Rub the turkey with softened butter and season lightly with black pepper. Stuff the cavity with fresh herbs, onion, and lemon halves.
• Roast the turkey: Place the turkey breast-side up in a roasting tin. Roast according to the turkey weight until the skin is deep golden and the thickest part of the thigh reaches 75°C.
• Rest before carving: Remove the turkey from the oven and loosely cover with foil. Let it rest for at least 30 minutes before carving so the juices redistribute evenly.

Tips for the Best Turkey Brine

How do I keep the turkey from becoming too salty?

Use kosher salt rather than table salt and follow the measurements carefully. Avoid brining for longer than 24 hours, especially with smaller turkeys.

Why must the brine be completely cold?

Adding turkey to warm brine can raise the meat into an unsafe temperature zone. Always cool the brine thoroughly before use.

Can I use dried herbs instead of fresh?

Yes, dried herbs work well if fresh herbs are unavailable. Use about one-third of the quantity because dried herbs are more concentrated.

How do I get crispy turkey skin after brining?

Pat the turkey completely dry and leave it uncovered in the refrigerator for about an hour before roasting. Dry skin browns much better in the oven.

What container works best for brining?

A food-safe bucket, large stockpot, roasting bag, or clean cooler works perfectly as long as the turkey remains fully submerged and chilled.

Serving Suggestions

• Serve with creamy mashed potatoes and rich turkey gravy
• Pair with roasted carrots, parsnips, and Brussels sprouts
• Add cranberry sauce for classic holiday flavor
• Serve alongside stuffing and buttery dinner rolls
• Use leftovers for sandwiches, soups, and turkey pies

Storage

Room Temperature

Do not leave cooked turkey at room temperature for more than 2 hours. Refrigerate leftovers promptly for food safety.

Refrigerator

Store cooked turkey in airtight containers in the refrigerator for up to 4 days. Slice before storing for easier reheating.

Freezing

Freeze cooked turkey in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Nutrition

• Calories: 340 kcal
• Carbohydrates: 8g
• Protein: 48g
• Fat: 12g
• Saturated Fat: 4g
• Sodium: 980mg

Nutrition values are approximate and may vary depending on turkey size and ingredient brands used.

FAQs

Martha Stewart’s Turkey Brine

Recipe by Milli RoseCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A flavorful turkey brine made with kosher salt, brown sugar, citrus, herbs, and spices for juicy, tender roast turkey with incredible flavor.

Ingredients

• 8 litres cold water

• 2 cups kosher salt

• 1 cup light brown sugar

• 2 tbsp black peppercorns

• 2 tbsp whole allspice berries

• 2 tbsp juniper berries

• 4 bay leaves

• 1 large onion, sliced

• 6 garlic cloves, crushed

• 2 oranges, sliced

• 2 lemons, sliced

• Fresh thyme, rosemary, and sage

• Ice cubes

• 1 whole turkey

• 2 tbsp unsalted butter

• 1 tsp black pepper

• 1 onion, quartered

• 1 lemon, halved

Directions

• Combine water, salt, sugar, herbs, citrus, and spices in a large stockpot.
• Heat gently until the salt and sugar dissolve completely.
• Cool the brine fully with cold water and ice cubes.
• Place turkey into a large food-safe container.
• Pour the cooled brine over the turkey until submerged.
• Refrigerate for 12 to 24 hours.
• Remove turkey, rinse lightly, and pat completely dry.
• Rub with butter and roast until fully cooked and golden.
• Rest before carving and serving.

Notes

• Always cool the brine completely before adding the turkey.
• Do not over-brine or the turkey may become too salty.
• Drying the turkey skin before roasting helps create crisp golden skin.