Turkey Brine Recipe

A Tom DouglasĀ® Recipe

The purpose of brining a turkey is to help retain moisture when cooked. The sugar in the brine also contributes to a golden brown skin, and the salt seasons the bird inside and out. However, the flavor of the spices in the rub is more subtle when used in a brine than when patted on the exterior of the bird.

Print Recipe


For Brine:
  • 1 jar Rub with Love Turkey Rub
  • 1 cup brown sugar
  • 1/2 cup kosher salt
  • 1 fresh or fully thawed turkey* up to 16 pounds, cavity cleaned and rinsed
*Use a turkey with no added ingredients. Do not use a pre-basted or Kosher turkey for brining because these already contain added salt.


  1. Add the rub, sugar, salt and one gallon of cold water in a large container - whisk to dissolve.
  2. Place your turkey in a large, deep, non-reactive container** or in a turkey-sized plastic brining bag set in a container. 
  3. Add the brine and refrigerate overnight.
  4. When you are ready to roast the turkey, remove from brine and discard the brine. 
  5. Pat turkey dry and cook as desired.
**Depending on the shape of your container, or if you are using a larger turkey, you  may have to add more water to be sure the turkey is fully submerged, or double the recipe.

Rub with Love Products Used