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

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.
Preparation 20 minutes
Cook 6 hours
Ready in 6 hours 20 minutes
Servings 9 Servings
CourseMain Dish
InfluenceGlobal
DifficultyBeginner
MethodNo Cook
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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.