Simple Wet Turkey Brine

Name: Simple Wet Turkey Brine
Yield: Enough brine for one 12–16 lb turkey or 4 whole chickens
Ingredients: 125 g (¾ cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 1 tsp. Morton) kosher salt; 150 g (¾ cup) sugar; 1 carrot, peeled, roughly chopped; 1 large onion, root end removed and halved; 2 celery stalks, roughly chopped; 2 large sprigs thyme; 2 bay leaves; 1 Tbsp. whole black peppercorns; ¼ tsp. crushed red pepper flakes; ¼ tsp. fennel seeds; 1 12-16-lb turkey, giblets removed

Sam SiftonEnough brine for one 12–16 lb turkey or 4 whole chickensSource

american celery carrot onion easy dairy-free gluten-free nut-free thanksgiving christmas easter

Ingredients

125 g (¾ cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 1 tsp. Morton) kosher salt

150 g (¾ cup) sugar

1 carrot, peeled, roughly chopped

1 large onion, root end removed and halved

2 celery stalks, roughly chopped

2 large sprigs thyme

2 bay leaves

1 Tbsp. whole black peppercorns

¼ tsp. crushed red pepper flakes

¼ tsp. fennel seeds

1 12-16-lb turkey, giblets removed

Method

Bring 125 g (¾ cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 1 tsp. Morton) kosher salt, 150 g (¾ cup) sugar, and 4 cups water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved. Turn off heat. Add 1 carrot, peeled, roughly chopped, 1 large onion, root end removed and halved, 2 celery stalks, roughly chopped, 2 large sprigs thyme, 2 bay leaves, 1 Tbsp. whole black peppercorns, ¼ tsp. crushed red pepper flakes, and ¼ tsp. fennel seeds. Refrigerate, uncovered, until cold.

Add 6 quarts cold water to pot. Slowly submerge one 12-16-lb turkey, giblets removed into brine. Place a plate on top of turkey to keep submerged. Cover; chill for at least 24 and up to 72 hours. (The longer the better.)