Alton Brown’s Wet Brine Recipe

Brining is effective because it allows the salt to break down muscle proteins in the meat, which increases water retention, keeping the turkey moist. Alton Brown’s method is especially good at balancing flavor and moisture without overloading the turkey with salt.

Ingredients:

  • 1 gallon vegetable broth (or water, depending on preference)

  • 1 cup kosher salt

  • 1/2 cup brown sugar

  • 1 tablespoon black peppercorns

  • 1 tablespoon allspice berries

  • 1/2 tablespoon candied ginger

  • 1 gallon ice water

Instructions:

  1. Prepare the Brine: In a large pot, combine the vegetable broth, kosher salt, brown sugar, peppercorns, allspice, and candied ginger. Bring this mixture to a boil, stirring occasionally to dissolve the salt and sugar.

  2. Cool the Brine: Once the brine reaches a boil, remove it from the heat and let it cool to room temperature. Once cooled, chill it in the fridge completely (this step is critical to prevent the turkey from starting to cook in warm brine).

  3. Brine the Turkey: Combine the cooled brine with 1 gallon of ice water in a large container. Submerge the turkey in the brine, ensuring it’s fully covered.

  4. Brining Time: Brine the turkey for 8 to 16 hours. The longer it brines, the more flavor it absorbs, but don’t exceed 16 hours as it can start to break down the texture too much.

  5. Rinse the Turkey: After brining, rinse the turkey thoroughly under cold water to remove excess surface salt. Pat the turkey dry with paper towels before preparing for roasting.

Prepare for Roasting: Cook the turkey according to your preferred method, but remember not to add too much extra salt in the stuffing, gravy, or rubs, as the brine will already add flavor.