The Easiest Way to Brine Two 21-Pound Turkeys (Without Losing Your Mind)

A little extra skill to make people think you know REAL magic.

There’s something I grew up with, that I didn’t know was unusual until after I got married.

My father, a brilliant cook…and who owned restaurants while I was growing up…didn’t let my mom in the kitchen for Thanksgiving.

Ever.

It was the guys day to cook.

Dad would create these masterpieces of food art, and mom just got to enjoy the results.

There were only two downsides to this tradition:

I think my dad used every pot, pan and dish he ever bought on that single day, and’

We kids had to do the dishes afterwards.

But hey, what are kids for, right?

(Rolls eyes)

My awesome family. That’s me, standing behind my mom.

That being said, I wanted to share an aspect of my life, as a blessing to you, my fine author friend. Another SKILL to improve upon your quest as a creative.

That aspect is food-snobbery.

Cause if you didn’t make the meal good enough that your friends think it’s a crime not to be invited back for a meal…you did it wrong.

It’s That Time of Year (or not)

I’m throwing this out ONLY because I’m pulling out my two frozen sold turkeys TODAY…and I wanted to give you time to prep as well.

There’s something magical about a turkey that didn’t grow up in the desert.

By that I mean: brine your bird.

Trust me.

After decades of cooking for a small army (also known as my family), I can tell you with absolute authority that unbrined turkey is a crime against poultry. A dry turkey is a warning sign that somewhere in the universe, a writer has stopped believing in themselves.

We can’t have that.

So today, I’m sharing the simplest, highest-impact brine I know—one you can pull off without a culinary arts degree or a YouTube playlist of chefs who yell at you. This is the method I use for two 21-pound turkeys, because apparently one enormous bird is no longer enough for my crew.

BTW, if you’re smoking your turkeys before finishing them in the oven (an excellent life decision), this brine will give you juicy meat, deep flavor, and a crispy skin that practically sings hymns of gratitude.

Let’s be food snobs =).

Why Brine At All?

Because giant birds are notoriously bad at staying moist. Salt changes that—it helps the meat retain water during cooking, seasons it all the way through, and makes you look like you know what you’re doing. It’s basically culinary magic that requires no wand and no prior training at Hogwarts.

And this recipe is easy. If you can boil water without burning down your house, you’re qualified.

What You’ll Need

Two large brining bags
A cooler or enough fridge space to scare your family
A stockpot
Ice
A willingness to handle a cold, slippery bird without flinging it across the room

The Brine Recipe (Per Turkey)

Yes, per bird. These are 21-pound beasts. Give them the attention they deserve.

• 1 ½ cups kosher salt (use 2 ½ if it’s Diamond Crystal)

• 1 cup brown sugar

• 2 tbsp black peppercorns

• 2 tbsp whole allspice (optional, but you’ll look fancy)

• 3–4 bay leaves

• Thyme (dried tablespoon or a few fresh sprigs)

• Rosemary (same rules as thyme)

• 1 whole head of garlic, sliced horizontally

• 2 large onions, quartered

• 3 oranges, quartered

• 3–4 gallons of water (not all at once—don’t panic)

If you’re brining both turkeys together in one cooler, multiply the whole thing by three. The trick is full submersion. No turkey butt left floating above the waterline like a shipwreck survivor.

BRINE SHOPPING LIST

(Amounts listed are for two birds, brined separately. If combining in one giant cooler, you’ll have leftovers—but better too much than not enough. Oh, and here’s the printable shopping list to save you time.)

Shopping List For Turkey Brine

65.3KB ∙ PDF file

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Salt & Sweeteners

• 3 cups kosher salt (Morton)
  (OR 5 cups if using Diamond Crystal)

• 2 cups brown sugar (light or dark)

Spices & Herbs

• 4 tbsp whole black peppercorns

• 4 tbsp whole allspice (optional but recommended)

• 6–8 bay leaves

• 2–3 tbsp dried thyme OR 8–10 fresh sprigs

• 2–3 tbsp dried rosemary OR 6–8 fresh sprigs

Aromatics

• 2 heads garlic

• 4 large onions

• 6 oranges

• 2 apples (for optional cavity aromatics)

ICE & FLUIDS

• 2–3 large bags of ice

• Plenty of cold water at home (no need to buy bottled unless your tap water tastes like sadness)

FOOD-SAFE GEAR

• 2 turkey brining bags (XL size)

• 1 large cooler OR fridge space

OPTIONAL ADD-INS (for extra flavor)

• Fresh sage (for cavity aromatics)

• 1–2 lemons (optional citrus boost)

• Fresh parsley (presentation or stuffing cavity)

IF YOU DON’T HAVE THESE AT HOME

• Paper towels

• Meat thermometer

• Disposable gloves (if you hate touching cold slimy birds)

How to Make the Brine (Without Overthinking It)

1. Build a Concentrated Flavor Bomb

Grab a stockpot, add one gallon of water, and toss in everything except the ice. Heat it until the salt and sugar dissolve. Don’t boil it into oblivion—you’re dissolving, not trying to summon Poseidon.

Once dissolved, pull it off heat and add the oranges.
Let it sit for 10 minutes.
Take a victory sip of whatever beverage you have nearby. You’ve earned it.

2. Chill It Down

Brine must be cold. Poultry and warm water do not get along unless you enjoy food poisoning.

Add:

• 1–1.5 gallons of ice

• 2 gallons of cold water

Stir like you’re trying to convince yourself Thanksgiving will be peaceful this year.

Make sure the brine hits 40°F or colder.

3. Prep Your Turkey

Remove the giblets. (Put them aside if you’re a gravy hero.)
Pat the bird dry.
Try not to question your life choices as you wrestle twenty-one pounds of poultry into a bag.

4. Brine Time

Place the turkey in a brining bag, lower it into a cooler, and pour the cold brine over it. Add more ice or water until the bird is fully submerged.

Brine for 18–24 hours.
No more. Seriously. Don’t leave it for two days unless you want turkey that tastes like it joined the Navy.

5. Drying the Bird (The Secret Step Most People Skip)

Once brining is done, pull the turkey, pat it dry like you’re trying to get it ready for a photo shoot, and place it uncovered in the fridge for 12–24 hours.

Why? Dry skin = glorious crispy finish.
Even after smoking. Even after finishing in the oven.
This step changes everything.

6. Smoke, Then Roast

If you’re like me, you already know how to smoke them, so I won’t preach. Smoke low for flavor, then finish hot in the oven until the breast reads 157–160°F and the thighs hit 170–175°F.
Rest for at least 30 minutes.

During that rest, resist carving into it early.
I know it’s hard.
You’re human.
Resist!

Optional: Aromatic Surprise Attack

Stuff the cavity with a few herbs, onion chunks, an apple slice or two, maybe a citrus wedge. Not enough to change the world…but just enough to whisper, “I put effort into this.”

Final Thoughts

Brining isn’t complicated.
It isn’t fancy.
It’s practical magic.

And if you’re smoking your bird, brining is what takes it from “pretty good” to “can we have Thanksgiving again next week?”

Do this once, and you’ll never go back.

Now go forth.
Brine boldly.
Smoke confidently.
Feed your family like the culinary hero you are.

Jaime

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