Sandra This golden, aromatic Alton Brown Honey Turkey Brine is made with kosher salt, pure honey, and vegetable broth, and it is ready for the bird in just 15 minutes of prep. The hero moment arrives when you carve the breast meat and find it incredibly succulent and seasoned all the way to the bone. I rely on this specific method every Thanksgiving to ensure my turkey never dries out, regardless of the cooking method.
The Secret To Getting It Right
I used to think brining required hours of waiting for boiling liquid to cool down, but this method changed my entire routine. The genius of this recipe lies in using a massive amount of ice to instantly chill the hot brine base. This means you can go from mixing ingredients to submerging your turkey in under 20 minutes, eliminating the food safety risk of putting warm liquid over raw poultry.
One major lesson I learned the hard way is that not all salts are created equal. This recipe calls for kosher salt by weight, not just volume; if you use a fine table salt, you will end up with an inedibly salty bird. Always check your salt type or, better yet, use a kitchen scale to measure exactly one pound as Alton recommends.
Alton Brown Honey Turkey Brine Ingredients
- 1 gallon hot water
- 1 pound kosher salt (approximately 2 cups if using Diamond Crystal, or 1 ½ cups Morton)
- 2 quarts vegetable broth
- 1 pound honey (approximately 1 ⅓ cups)
- 1 (7-pound) bag of ice
- 1 (14-16 pound) turkey (thawed)
- Optional Aromatics: 1 tablespoon black peppercorns, 2 bay leaves (if not smoking the bird)
How To Make Alton Brown Honey Turkey Brine
- Dissolve the Salt: In a large 5-gallon bucket or a clean cooler, combine the hot water and the kosher salt. Stir vigorously with a large spoon or whisk until the salt is completely dissolved.
- Add Sweetener and Flavor: Pour in the vegetable broth and the honey. Stir again until the honey is fully integrated into the liquid. If you are adding optional peppercorns or herbs, toss them in now.
- Chill the Brine: Dump the entire 7-pound bag of ice into the bucket. Stir until the ice is mostly melted and the brine is cool to the touch (below 40°F).
- Submerge the Turkey: Lower the thawed turkey into the brine, breast-side down. Ensure the cavity fills with liquid so it sinks. Cover and brine for 12 hours in a cool place (a refrigerator or a cooler stored below 40°F).
- Rinse and Dry: Remove the turkey from the brine and rinse it thoroughly under cold water to remove excess surface salt. Pat it completely dry with paper towels before roasting or smoking.
Recipe Tips
- Weigh Ingredients: Salt density varies wildly between brands. Using a kitchen scale to measure 1 pound of salt ensures the salinity is perfect for osmosis without over-salting the meat.
- The Cooler Hack: If you don’t have fridge space, make the brine directly in a clean beverage cooler. The ice in the recipe keeps the turkey safe, but monitor the temperature to ensure it stays below 40°F.
- Don’t Over-Brine: Do not leave the turkey in this solution for more than 12-14 hours. The high salt concentration can make the meat mushy if left too long.
- Rinsing is Crucial: Because this is a high-salt brine, you must rinse the bird well. If you skip this, the skin and outer meat will be too salty.
What To Serve With Roast Turkey
Since this brine adds a subtle sweetness, pair the turkey with savory sides like garlic mashed potatoes or a sage and sausage stuffing to balance the flavor profile. Roasted root vegetables, such as carrots and parsnips, also complement the honey notes perfectly without being too sweet.
How To Store
This brine must be used immediately after making. You cannot store the brine solution for later use once the ice is added. The brined turkey itself should be cooked immediately after the 12-hour soak; do not store the raw brined bird for days as the texture may deteriorate.
FAQs
Can I use table salt instead of kosher salt?
No, table salt is much finer and denser. If you must use it, reduce the amount by half, but for the best results, stick to kosher salt to avoid a metallic taste.
Do I need to boil the vegetable broth?
No, only the initial gallon of water needs to be hot enough to dissolve the salt. The broth and honey can be added at room temperature before the ice goes in.
Can I brine a frozen turkey?
It is not recommended. The turkey should be fully thawed so the brine can penetrate the meat evenly. A frozen turkey will lower the brine temperature but won’t absorb flavors correctly.
Nutrition
- Calories: 240 (per serving estimate)
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 650mg
- Total Carbohydrate: 6g
- Protein: 34g
Try More Recipes:
Alton Brown Honey Turkey Brine Recipe
Description
high-performance brine that uses a heavy salt concentration and honey to deep-season poultry, ensuring the meat remains juicy and the skin browns beautifully during roasting.
Ingredients
Instructions
- Dissolve the kosher salt into the gallon of hot water in a clean 5-gallon bucket; whisking vigorously ensures the crystals are fully dissociated into ions before the other liquids are added.
- Integrate the vegetable broth and the honey into the saltwater base, stirring until the honey is completely dissolved and no streaks remain at the bottom.
- Chill the brine immediately by adding the entire 7-pound bag of ice; stir until the temperature of the liquid drops below 40°F to ensure food safety.
- Submerge the thawed turkey into the cold brine breast-side down, ensuring the internal cavity is filled with liquid so the bird sinks and is completely covered.
- Brine the turkey in a refrigerator or a temperature-controlled cooler for exactly 12 hours to allow for maximum moisture absorption without over-salting the meat.
- Rinse the turkey under cold running water after removing it from the brine to wash away excess surface salt that could cause the gravy to be too salty.
- Dry the skin extensively with paper towels; a completely dry surface is required for the skin to crisp properly in the oven.
Notes
- The high concentration of salt in the brine triggers osmosis, a process where the salt ions travel into the turkey’s cells and cause the protein filaments to denature and unwind, allowing them to trap and hold onto more water during the high-heat roasting process.
- Utilizing honey in the brine provides a specific sugar profile that facilitates superior Maillard reaction and caramelization on the skin, resulting in a deeper mahogany color and a subtle sweet counterpoint to the salt.
- Maintaining a brine temperature below 40°F is a non-negotiable food safety requirement that prevents bacterial growth while also ensuring the turkey’s muscle fibers do not begin to “cook” or tighten prematurely in the liquid.
