If you want the juiciest, most flavorful turkey on your Thanksgiving table this year, this is the recipe you need. I’ve been making this turkey brine for years, and it has never once failed me. The recipe originally came from Redmond Real Salt, and I’ve been hooked ever since. Their unrefined salt contains over 60 trace minerals, which adds the most natural depth of flavor.
Every year when I share my Thanksgiving prep, I get so many messages asking for this recipe — so it finally has a permanent home here!
Whether you’re hosting your first Thanksgiving or you’ve been the designated turkey maker for years, this brine guarantees tender, juicy, perfectly seasoned meat from edge to center.
Why Brining Makes All the Difference
Brining your turkey infuses flavor and moisture long before roasting. The salt helps the meat retain juiciness, and the aromatics add warmth and dimension.
This brine gives you:
- Extra juicy slices (no dry turkey!)
- Flavor that goes all the way through
- A perfect blend of fall spices + citrus
- Reliable results every year
It’s truly my Thanksgiving secret weapon.
Fall Turkey Brine Recipe
Ingredients
- water
- apple cider
- Real Salt Kosher Salt
- brown sugar
- whole peppercorns
- bay leaves
- garlic cloves
- fresh rosemary
- oranges
- cinnamon stick
Instructions
- Add all ingredients to a large stockpot and bring to a boil.
- Stir until the salt and sugar dissolve.
- Allow the brine to cool completely. (I usually set mine outside to chill!)
- Submerge your uncooked turkey in the chilled brine and refrigerate for 16–24 hours.
- When ready to cook, remove the turkey, rinse well, and pat dry.
- Continue with your preferred roasting method — or follow mine below!
How I Roast My Turkey
Prep
- After rinsing, let the turkey sit at room temperature for 1 hour.
- Stuff the cavity with:
- Fresh herbs (sage, thyme, rosemary)
- Apples
- Oranges
- Carrots
- Celery
- Onion (quartered)
- Rub the turkey with avocado oil and additional chopped herbs, including under the skin.
Roasting
- Roast at 425°F for 30 minutes, breast-side up and uncovered.
- Flip the turkey breast-side down.
- Reduce oven to 325°F, cover, and continue roasting until done (time depends on turkey size).
- Let the turkey rest for at least 30 minutes before carving.
This method keeps the breast meat incredibly tender while letting the rest of the bird cook evenly.
Ingredients
Method
- Combine all ingredients in a large stockpot and bring to a boil.
- Stir until the salt and sugar fully dissolve.
- Remove from heat and cool completely.
- Submerge your turkey in the chilled brine and refrigerate for 16–24 hours.
- Remove the turkey from brine, rinse well, and pat dry.
- Proceed with your preferred roasting method (see mine below).
Tips for the Best Results
- Make sure your brine is fully cooled before adding the turkey.
- Use a brining bag, large stockpot, or clean cooler for bigger birds.
- Don’t skip the resting time — it keeps the juices in the meat, not on your cutting board.
- For extra flavor, brush melted butter or avocado oil on the skin during the last 30 minutes.
🦃 My Foolproof Roasting Method
What You’ll Need
- Fresh herbs (sage, thyme, rosemary)
- Apples
- Oranges
- Carrots
- Celery
- Onion, quartered
- Avocado oil
Roasting Steps
Let turkey sit at room temp for 1 hour after rinsing. Stuff cavity with herbs, fruit, and vegetables. Rub with avocado oil + chopped herbs, including under the skin. Roast at 425°F for 30 minutes, breast-side up. Flip breast-side down, reduce heat to 325°F, cover, and roast until done. Let rest at least 30 minutes before carving.
If you’ve ever been nervous about cooking a turkey, this brine will change everything. It’s simple, reliable, and full of warm fall flavor. Every time I make it, the whole house smells like Thanksgiving.
XO,
Carly
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