Alton Brown Turkey Brine Ratio (Wet Brine Guide)

For a 14–16-pound turkey, use 1 gallon vegetable stock, 1 cup kosher salt, ½ cup light brown sugar, and the listed spices; cool the mixture, then add 1 gallon heavily iced water. Submerge the thawed bird and refrigerate at 40°F or below for 8–16 hours. Drain, pat dry, and cook to 165°F in the breast and innermost thigh.

This method gives you a clear starting ratio, so you do not have to guess how much salt or liquid to use. It also relies on ordinary ingredients and a container you may already own, which can make it a good-value option. The key is not just the recipe: the brine must be cold, the bird must stay cold, and the salt measure needs care.

Container Selection, Turkey Prep & Brine Ratios

This wet brine is sized for a 14–16-pound turkey. A wet brine is a seasoned salt solution that surrounds the bird before roasting. Use a clean, food-safe container large enough to hold the turkey and liquid, and choose a material that will not react with salty brine.

Exact ingredients for one turkey

• 1 gallon vegetable stock
• 1 cup kosher salt
• ½ cup light brown sugar
• 1 tablespoon black peppercorns
• 1½ teaspoons allspice berries
• 1½ teaspoons chopped candied ginger
• 1 gallon heavily iced water, added after the stock mixture has cooled

The 1 cup of kosher salt is a volume measure, not a weight that works the same for every brand. Kosher salt crystals vary in size, so use the stated cup measure rather than swapping in a weight from another recipe. Do not assume table salt or fine salt can be substituted cup for cup.

Check the turkey label before brining. Some birds are sold with added salt or are labeled enhanced, self-basting, or seasoned. Those birds may become too salty with the full recipe. Use an unseasoned turkey, or follow the package guidance and adjust the brine rather than applying the full salt amount automatically.

Choose a suitable container and prepare the bird

Stainless steel, glass, and food-grade plastic are suitable choices. Avoid unlined aluminum and copper: salty liquid can react with these metals, which may affect flavor or damage the container. A food-safe plastic brining bag can also work if it is intact and held upright inside a tray to catch leaks.

Before you mix the brine:

• Thaw the turkey fully in the refrigerator.
• Remove the neck and giblets from the body cavity.
• Check that your container fits in the refrigerator and can hold the turkey under the liquid.
• Wash your hands and clean the work area and tools.

A snug container helps limit the amount of brine needed to cover the bird, but do not force the turkey into a container that may leak or tip. If the turkey will not stay submerged, choose a better-fitting container rather than leaving part of the bird exposed.

Next step: Prepare the container and turkey first, then make the brine so the bird does not wait at room temperature.

Chilling, Brining Time & Roasting Execution

The brine must be cold before it touches the turkey, and the bird must remain at 40°F (4°C) or below during the full brining period. Brining takes 8–16 hours for this recipe. Afterward, discard the liquid, dry the turkey, and roast it using a reliable method until it reaches 165°F (74°C).

Make and chill the brine

1. Put the vegetable stock, kosher salt, brown sugar, peppercorns, allspice, and chopped candied ginger in a pot.
2. Bring the mixture to a boil, stirring as needed to dissolve the salt and sugar.
3. Cool the stock mixture promptly, then refrigerate it until cold.
4. Combine the cold mixture with 1 gallon of heavily iced water in the brining container.

Do not put the turkey into warm or hot brine. Warm liquid can raise the bird above a safe refrigeration temperature, and it may lead to uneven brining. Adding ice to warm stock is not a substitute for checking that the full mixture is cold before the turkey goes in.

Submerge and keep cold

Place the turkey in the cold brine, breast side down if that helps it stay covered. Cover the container and refrigerate it for 8–16 hours. Keep the entire system at or below 40°F (4°C); do not leave the container on a counter or in another room to “finish” brining.

If refrigerator space is limited, plan ahead rather than relying on a changing room temperature. A refrigerator thermometer can help you check that the space is cold enough. Keep the container stable and away from ready-to-eat food so raw poultry liquid cannot drip onto other items.

Drain, dry, and cook to temperature

Lift the turkey from the brine and let excess liquid drain back into the container. Discard the brine. Pat the turkey dry with clean paper towels, then roast it according to your chosen recipe. Do not use brining time as a cooking-time guide; roasting time depends on the bird and cooking method.

Use a food thermometer to check for 165°F (74°C) in the thickest part of the breast and the innermost thigh. Avoid touching bone with the thermometer tip, since that can make the reading less useful. Check more than one spot, and continue cooking if any tested area has not reached 165°F.

A useful planning example: If you want to roast the turkey on a Saturday afternoon, start the brine so it ends within the 8–16-hour window before cooking. This avoids a last-minute choice between brining too long and leaving the bird out.

Next step: Treat 40°F as the limit throughout brining, and use a thermometer—not appearance or roasting time alone—to confirm doneness.

Food-Safe Cleanup & Equipment Care

Cleanup matters because the container and utensils have touched raw poultry and brine. Discard the used liquid, wash equipment with hot, soapy water, and clean any surfaces or tools that contacted raw turkey. Keep raw-poultry items separate from food that is ready to eat.

Do not pour used brine over cooked turkey or serve it as a sauce. It has held raw poultry. If you plan to use it, it must first be brought to a full boil; the simpler and safer choice is to discard it.

Wash the container, lid, thermometer, sink area, and any utensils that touched the raw bird. Follow the care directions for your equipment and cleaning products. Wash your hands after handling the turkey or its packaging, and change or clean items that became contaminated.

If the brining container is a food-grade plastic bag, discard it after use unless its manufacturer clearly states that it can be cleaned and reused for food. Check the refrigerator shelf and surrounding area for leaks, too. A small spill is easier to clean before it dries.

Next step: Discard the raw brine, clean all contact surfaces, and store cooked food away from raw-poultry equipment.

Carving, Serving & Dining Presentation

Carving comes after the turkey has reached a safe temperature and had a brief rest based on your roasting recipe. A rest gives you time to set up a clean board, knife, and serving platter. Keep raw-turkey tools and surfaces out of the carving area.

Move the cooked bird to a clean cutting board. Use a clean knife and platter, and avoid placing cooked meat back on a tray that held the raw turkey unless it has been washed. Carve and serve promptly, then refrigerate leftovers in line with standard food-safety guidance.

Brining is one step in the meal, not a reason to skip temperature checks or clean serving tools. The method is complete when the bird is safely cooked, handled on clean surfaces, and ready to serve.

Next step: Set out clean carving tools before the turkey comes out of the oven, so you do not have to reuse equipment from raw preparation.

Frequently Asked Questions

These quick answers cover the main decisions: the recipe’s amounts, salt measure, cold holding, brining time, and safe handling afterward. The recipe is designed for a 14–16-pound turkey; use its stated quantities and temperature limits rather than guessing from the bird’s appearance.

What is the salt ratio for this turkey brine?
Use 1 cup of kosher salt with 1 gallon of vegetable stock, then add 1 gallon of heavily iced water after cooling the stock mixture.

How much brown sugar does the recipe use?
Use ½ cup of light brown sugar for the 14–16-pound turkey.

Which spices go into the brine?
Add 1 tablespoon black peppercorns, 1½ teaspoons allspice berries, and 1½ teaspoons chopped candied ginger.

How long should I brine the turkey?
Brine it for 8–16 hours, keeping the turkey and liquid at or below 40°F (4°C) the whole time.

Can I put the turkey into warm brine?
No. Cool and refrigerate the stock mixture before combining it with iced water and adding the turkey.

Can I use table salt instead of kosher salt?
Do not substitute it cup for cup. Salt crystals vary in size, so the same volume of a different salt may not match the recipe.

Can I brine a self-basting or enhanced turkey?
Not with the full salt amount unless you adjust it. Check the label, since the bird may already contain added salt.

What container should I use?
Use stainless steel, glass, or food-grade plastic. Avoid unlined aluminum and copper.

Can I reuse the brine?
Discard it after raw turkey has been in it. Do not use it as a sauce unless it is first brought to a full boil.

What temperature should the turkey reach?
Cook it to 165°F (74°C), checking the thickest part of the breast and the innermost thigh with a food thermometer.

Bottom line: Measure the ingredients carefully, chill the brine before use, keep the turkey cold for 8–16 hours, and confirm 165°F before serving.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)