Name: Cooler Turkey Brine
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 1 cup kosher salt; 1/4 cup white sugar; 2 tablespoons garlic granules; 2 tablespoons dried rosemary; 2 tablespoons dried thyme; 2 cups boiling water; 6 pound turkey; 24 cups cold water (or as needed); ice (as needed)

Using a cooler to brine your turkey is a smart and efficient way to prepare a flavorful, juicy bird, especially when refrigerator space is limited. This method also allows for brining larger birds that might not fit in a standard fridge.

The basic idea is to submerge the turkey in a seasoned saltwater solution inside a well-insulated cooler, which acts like a giant temporary fridge. As the turkey soaks, the salt helps the meat retain moisture while the flavors from the brine penetrate deep into the meat.

Brines can vary in their salt content which changes the texture of the meat. This is a mild version, which provides moist meat but doesn’t cause rubberiness. The simple flavors are traditional and subtle for a rich flavor that doesn’t overpower the turkey.

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Water is poured from a blue camp kettle into a white camp bowl with the solid brine ingredients.

By adding boiling water to the salt, sugar, and herbs it makes sure they are activated and dissolved into the brine to permeate the turkey.

A jug of water being poured over the turkey to finalize the brine ratios.

The final water is added and should just cover the turkey.

The brine concentrate is being poured over the raw turkey sitting in the cooler.

The brine concentrate is poured over the turkey before the remaining water is added.

Ice cubes floating around a raw turkey submerged in a brine in a cooler.

If there is any concern that the water will get too hot during the brining process, add some ice cubes to keep the temperature down.

A bowl of brine concentrate is poured on a raw turkey in a small red cooler.

Brining your turkey in a cooler makes sure it keeps cold, especially when you have limited refrigeration space.

Cooler Turkey Brine Recipe

Saffron Hodgson

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Whether at Thanksgiving, Christmas, or throughout the year this Cooler Turkey Brine is a great way to get moisture and flavor into your turkey.

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Preparation 20

Cook 6

Ready in 6 20

Servings Servings

CourseMain Dish

InfluenceGlobal

DifficultyBeginner

MethodNo Cook

Similar RecipesMarinade

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Ingredients

Brine Concentrate

1 cup kosher salt
1/4 cup white sugar
2 tablespoons garlic granules
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 cups boiling water

To Brine the Turkey

6 pound turkey
24 cups cold water or as needed
ice as needed

Equipment

small bowl
medium size cooler

Directions

Brine Concentrate

In a small bowl, add the salt, sugar, garlic, rosemary, and thyme.
Pour in the boiling water, then stir until the salt and sugar are dissolved. The boiling water also activates the herbs and spices, making them more fragrant.
Leave to rest and cool while preparing the cooler and turkey.

To Brine the Turkey

Using dishwashing liquid (not a harsh chemical or bleach), clean the cooler. If hot water is used, ensure that it is cooled with some ice before adding the brine.
Tip: The cooler should be as small as possible, yet still able to fit the turkey. If it is too big, the brine will become too diluted in ensuring that it is covered.
Remove the turkey from its packaging, removing the giblets and trimming any excess fat. Rinse under water, then place in the clean cooler.
Pour the prepared brine concentrate over the turkey.
Add the cold water to dilute the brine, stirring to ensure it is evenly distributed. Add additional water if needed to ensure the turkey is covered. If you are concerned that the brine will not remain cold, add some ice cubes to keep it cold.
Brine for 6 hours.
Tip: This is based on the ingredient of a 6-pound turkey; brine for one hour per one pound of turkey.
Check the cooler regularly to turn the turkey and ensure the temperature remains below 40 degrees F (4.4 degrees C).
Tip: Temperatures above 40 degrees F and below 140 degrees F (Above 4.4 degrees C and below 60 degrees C) is known as the "Temperature Danger Zone" in food safety and is a temperature range in which bacteria can grow rapidly.
After brining the turkey, rinse in fresh water, pat dry, and allow to air-dry briefly before roasting, grilling, or smoking.

Nutritional Information

Calories: 334kcalCarbohydrates: 8gProtein: 47gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 155mgSodium: 12851mgPotassium: 516mgFiber: 1gSugar: 6gVitamin A: 168IUVitamin C: 1mgCalcium: 76mgIron: 3mg