Garlic and Maple Turkey Brine

Sweet Maple. Bold Garlic. Herb-Kissed. The Award-Winning Turkey Brine That Makes Every Holiday Bird Impossibly Tender and Flavorful.

If you've never brined your turkey, this is the year everything changes. Brining is the single most impactful thing you can do for a holiday bird — it locks in moisture, infuses flavor deep into the muscle fibers, and guarantees a tender, juicy result that no amount of basting can replicate. SALTOPIA's Garlic and Maple Turkey Brine takes that process to an entirely new level. Maple-infused sugar brings a deep, caramel-like sweetness. Bold garlic adds savory depth. Earthy thyme and umami-rich soy round out a flavor profile that's complex, balanced, and completely irresistible. One 16oz jar brines up to a 28lb turkey — or save half for a smaller bird and use the rest on pork loin, chops, or chicken. Award-winning flavor. Holiday perfection. Every single time.

What Is the Best Turkey Brine for a Juicy, Flavorful Holiday Bird?

The best turkey brines combine three elements: a salt base that draws moisture into the meat and keeps it there during cooking, a natural sweetener that caramelizes the skin into a gorgeous golden-brown, and aromatic herbs and spices that infuse the meat with deep, complex flavor from the inside out. SALTOPIA's Garlic and Maple Turkey Brine delivers all three — sea salt for moisture retention, maple-infused sugar for caramelized sweetness, and garlic, thyme, and soy for a savory, herb-forward depth that makes every bite taste like the holidays at their very best.

How to Use It:

• Step 1 — Prep Your Bird — If frozen, fully defrost and thoroughly wash your turkey or chicken. Place the bird into a tub or pot large enough to submerge it completely in liquid.
• Step 2 — Mix the Brine — In a separate bowl, combine 2 cups white wine, 2 cups chicken stock, ½ cup olive oil, and the juice of 2 freshly squeezed lemons with the brine. For a turkey 12lbs or larger, use the entire 16oz jar. For smaller birds, reserve half for another use.
• Step 3 — Submerge & Refrigerate — Pour the brine mixture over the bird. If not fully covered, add water until completely submerged. Refrigerate for at least 24 hours. Do not brine at room temperature.
• Step 4 — Cook as Usual — Remove the bird from the brine, pat dry, and cook using your preferred method. The brine has already done its work — expect deeply seasoned, impossibly juicy meat and a beautifully caramelized, golden-brown skin.
• Beyond Turkey — This brine is exceptional on pork loin, pork chops, whole chicken, and bone-in chicken pieces. The maple-garlic-thyme profile works beautifully on any poultry or pork preparation year-round.

Product Details:

• 16oz jar — brines up to a 28lb turkey; use half for birds under 12lbs
• Award-winning | 100% pure, made in the USA | Store cool and dry

Ingredients: Sugar Shack (Maple Infused Sugar), Garlic, Thyme, Soy, Sea Salt

Pro Tip: For the most flavorful, golden-brown skin, remove the turkey from the brine after 24 hours, pat it completely dry with paper towels, and let it sit uncovered in the refrigerator for an additional 4–8 hours before roasting. This drying step allows the surface moisture to evaporate, which means the skin will crisp and caramelize dramatically better in the oven. The result is a turkey with deeply seasoned, juicy meat AND crackling, golden skin — the holy grail of holiday cooking.