A few years ago my girlfriend introduced me to a Honey Brined Turkey she made for Thanksgiving. The result was rich in flavor and wonderfully moist — not a hint of dryness.
I wrote down the details of that Turkey Brine and have used this honey-and-molasses brine for holiday birds ever since.
Why You Should Try This Honey Brined Turkey
- For the past several years I’ve brined my Thanksgiving turkey and it consistently yields moist, tender white meat.
- This brine is straightforward and uses common pantry ingredients you likely already have.
- The combination of soy sauce and molasses gives the skin a deep, attractive color and balances sweet and salty flavors for a satisfying taste.
- Unlike many pre-brined store turkeys, this homemade version uses simple, natural ingredients and lets you control the seasoning.
If you’d rather avoid a wet brine, consider a dry-brined turkey for similar results with less fuss. For smaller gatherings, a grilled turkey breast can be an excellent alternative that still delivers great flavor.
Ingredient Notes
- Kosher Salt – The primary source of salt for the brine; its coarse crystals make measuring more consistent than table salt.
- Hot Water – Helps dissolve the salt and combine the ingredients.
- Molasses – Adds sweetness and a deep, rich color.
- Soy Sauce – Contributes salt and umami to enhance savory depth.
- Honey – Brings gentle sweetness and a pleasant aromatic note.
- Ice – Keeps the brine cold and dilutes it as it melts, ensuring a safe temperature for the turkey.
- Turkey – Fully defrosted before brining for even seasoning and safe handling.
Expert Tips
The first time I made this brine I ran low on mild molasses and used some blackstrap instead. Blackstrap is darker and more assertive, and I worried it would overwhelm the turkey. It didn’t — the skin took on a deeper color but the meat remained juicy and flavorful. A bronzed exterior doesn’t mean dry meat; the brine does its work beneath the skin.
- Use an extra-large, heavy-duty brining bag and consider double-bagging if you’re concerned about leaks.
- Dissolve the salt while the water is hot, then add the molasses, soy, and honey. Optional aromatics and herbs can be added for extra fragrance.
- Allow the brine to cool before placing the turkey into the bag.
- Brine for about 12 hours or overnight. Avoid brining longer than 18 hours to prevent an overly salty result and altered texture.
- PRO tip: If you have space, brine the turkey in the refrigerator. If not, a large cooler filled with ice is a safe alternative—monitor and replenish the ice as needed.
- Tie the legs and wings close to the body so the bird roasts evenly.
- When roasting, loosely cover the turkey with heavy-duty foil once the skin reaches a golden brown to prevent over-browning while the interior finishes cooking.
- If you stuff the bird, remember that the stuffing can absorb extra salt from a brined turkey; check the stuffing’s internal temperature before removing the turkey from the oven.
- If you forget to brine, you can still boost flavor by injecting a seasoned liquid directly into the meat before roasting.
Frequently Asked Questions
Brining seasons and tenderizes meat by allowing a concentrated salt solution to penetrate the muscle fibers. Through osmosis and diffusion, some of the brine’s salt and liquid are absorbed into the meat, which helps it retain moisture during cooking.
Aim for 8–18 hours for a wet brine. Less time might not do as much seasoning; much longer than 18 hours can make the meat overly salty or affect texture.
A good starting point is 1 tablespoon of kosher salt per cup of water. Kosher salt’s larger granules make it less concentrated by volume than table salt, so adjusting for salt type is important.
Beyond salt, water, and sweeteners, you can add herbs, peppercorns, citrus peels, garlic, bay leaves, or whole spices to boost aroma and flavor. Sugar can be white sugar, brown sugar, molasses, or honey.
Yes. Keep the turkey at a safe, cold temperature while brining. If refrigerator space is limited, use a cooler with plenty of ice and check it regularly.
Rinsing isn’t necessary and can wash away seasoning. Instead, remove the turkey from the brine, drain thoroughly, and pat it dry. Letting the turkey air-dry in the refrigerator for several hours helps create crisper skin.
Roast using your preferred method. A common approach is to start at a higher temperature for a short period to help color the skin, then reduce the oven to finish cooking evenly. Baste occasionally if desired, and tent with foil once the skin is deeply browned to prevent over-browning while the interior reaches a safe temperature.
You May Also Like:
- No Boil Slow Cooker Mashed Potatoes
- Shredded Brussels Sprouts with Pistachios, Cranberries, and Parmesan
- The Best Thanksgiving Stuffing
- Spinach Soufflé
- Praline-Topped Sweet Potato Casserole
- Best Holiday Side Dish Recipes
- More Holiday Recipes
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Honey Brined Turkey Recipe
15 minutes
3 hours
3 hours 15 minutes
16 servings
The perfect way to get succulent meat from your holiday turkey.
Ingredients
Brine:
- 1 pound kosher salt
- 6 quarts hot water
- 1 cup molasses
- 1 cup soy sauce
- 1 cup honey
- 5 pounds of ice
- 16-pound turkey, defrosted (any size will work)
Instructions
- Pour hot water into an extra-large brining bag and add the kosher salt. Agitate the bag until the salt dissolves.
- Stir in the molasses, soy sauce, and honey until evenly combined.
- Add the turkey (giblets removed) and seal the bag securely.
- Place the sealed bag in a cooler with at least 5 pounds of ice or set it in the refrigerator on a pan to catch any leaks.
- Allow the turkey to brine for about 12 hours or overnight, up to 18 hours maximum.
- Drain the turkey well, pat it dry, and roast according to your preferred method.
Notes
Recipe adapted from a friend. Roasting time varies by turkey size. Nutrition estimates are rough because the brine’s ingredients affect calculations. The molasses can darken the meat’s exterior; this is cosmetic and the meat will still be moist and flavorful.
Recommended Products
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Roasting Pan -
Brining Bags
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Turkey Baster
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 991
Total Fat: 34g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 494mg
Sodium: 12355mg
Carbohydrates: 34g
Fiber: 0g
Sugar: 33g
Protein: 131g
Note: Nutrition info is approximate since you won’t consume the brine itself.
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