People often wonder if it is worth the extra time to brine a turkey. The answer is YES! Brining is your chance to take your bird to the spa and let it hang out in a saltwater bath which will help it retain moisture (and flavor!) during the cooking process! My brine recipe can be customized to what you have on hand and with whatever ingredients you like but a good rule of thumb is a salt to water ratio of 3/4 cup of salt to one gallon of water. I like to add in aromatics like rosemary, oranges, black peppercorns, and bay leaves but use what you have on hand to customize how you like!

There are a couple of ways you can brine a turkey. You can wet brine (aka in liquid) or dry brine a turkey (submerge in salt and spices). This recipe is for a wet brine which allows the bird to take a trip to the spa and absorb all the flavors of your brine overnight while helping it retain moisture, resulting in a moist, juicy, flavorful bird. If you want to maximize your turkey cooking investment, brining a turkey is the way to go. It’s a small step with big results.

orange rosemary turkey brine recipe

In this recipe, I add the flavors of orange and rosemary to the saltwater bath, but feel free to customize and make your own with the spices and flavors that complement the seasoning of your bird.

Once you brine, you won’t ever go back. If you try this recipe, don’t forget to let me know how it turned out by leaving a comment or tagging me on social!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
orange rosemary turkey brine recipe

Rosemary Orange Turkey Brine Recipe

  • Author: Robyn


This rosemary orange Turkey Brine recipe will ensure a moist, juicy, flavorful turkey. This recipe can be adapted to whatever citrus you like including grapefruit, manadarin oranges or even lemons and limes.




  • 2 quarts + 4 cups Water
  • 2 cups sea salt
  • 1 ½ cup sugar
  • 1 large orange, sliced
  • 8 sprigs Rosemary
  • 4 tbsp Peppercorns
  • 4 Bay leaves

Use this recipe to do the Rosemary Lemon Grilled Spatchcocked Turkey recipe that follows.


Combine all ingredients in a large 12 qt stock pot and bring to simmer long enough for the the sugar and salt dissolve in the mixture. Once the mixture has cooled, submerge your turkey in the pot. If your turkey does not fit, I suggest using a cooler lined with a trashbag where you put the turkey and brine solution in to separate it from the ice to keep it cool.

Use this recipe to do the Rosemary Lemon Grilled Spatchcocked Turkey recipe that follows.


Note: This recipe was developed in partnership with the National Turkey Federation.

If you need guidance on how to cook Turkey on your Grill, we have you covered! Check out all of our information on cooking turkey on the grill!

Guide to Cooking Thanksgiving Turkey on a Big Green Egg

All Purpose Brine Recipe