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Buttermilk Thyme & Garlic Turkey Brine

Buttermilk Thyme & Garlic Turkey Brine

Save your turkey and make my Buttermilk Thyme & Garlic Turkey Brine for Thanksgiving this year yielding a moist and plump bird!
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 1 day 15 minutes
Servings 4 quarts
Calories 164kcal
Author Katie


  • 3 tablespoon kosher salt
  • 1 tablespoon whole peppercorn
  • 1 bundle of thyme leaves
  • 10 garlic cloves smashed
  • 12 cups warm water
  • 1 quart buttermilk


  • Place kosher salt, whole peppercorns, fresh thyme leaves and garlic cloves in a large stock pot (large enough to cover your turkey breast with a lid on). Then pour in warm water. Whisk water until salt has dissolved (about 2 minutes). Pour the buttermilk into the pot. Whisk again then place the turkey inside the pot. Turn the turkey breast so that only a small piece is exposed. Place lid on pot and refrigerate for at least 12 hours no more than 24 hours.
  • After turkey breast has sat in brine for at least 12 hours. Rinse turkey breast off thoroughly and pat dry before baking.


Calories: 164kcal | Carbohydrates: 16g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 5520mg | Potassium: 383mg | Fiber: 1g | Sugar: 12g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 1mg