How To Brine a Turkey
Brining is a non-negotiable for us: This easy extra step guarantees that your roast turkey will be way more juicy and flavorful.
Makes1 turkey
Brining is not a required step in cooking a Thanksgiving turkey, but it can take your bird from good to extraordinary. Why? Turkey is a relatively lean bird, particularly the thick breast meat, meaning that it doesn’t have a lot of fat to help keep the meat from becoming dry and tough.
After roasting countless turkeys over the past few decades, I can confidently say that giving your bird a dunk in a luxurious saltwater brine (also known as a wet brine) results in extra tender, impossibly juicy meat. Learn how to brine turkey with this simple step-by-step recipe, and you’ll never want to prep it any other way.
What Is Brining?
A wet brine is a basic solution of water and salt, but how exactly does it work? Let’s dig into some of the science behind brining:
- During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy.
- Since the turkey absorbs salt (and other flavors) too, it also gets nicely seasoned.
- Even better, the salt breaks down some of the turkey’s proteins, making it more tender.
Why brine a turkey? Think of brining as insurance. A bird that has been wet-brined for just 12 hours will stay juicy even if you overshoot the cooking time a little. It’s one less thing to worry about.
Dry Brine vs. Wet Brine
You can also dry brine a turkey instead, which skips the water and involves rubbing the salt and seasonings directly onto the turkey before it sits for a few days in the refrigerator. This method is less messy and takes up less space, but also takes longer. It still results in a juicy, well-seasoned turkey.
First, Clear Out Your Fridge
One downside to wet brining a turkey is that it takes up a lot of fridge space. You’ll need to find a pot big enough to keep the turkey fully submerged, so make sure to organize your fridge before getting started.
If it’s deep enough, the crisper drawer is the best place to brine your turkey. You can also use a brining bag placed in a roasting pan instead. I don’t recommend brining your turkey in a cooler. It’s hard to be totally sure that the turkey stays safely out of the temperature danger zone. (If you’re low on fridge space, consider dry-brining your turkey instead.)
What Type of Turkey is Best for Brining?
Only brine turkeys that have not been pre-salted. This should be clearly stated on the label. Do not use turkeys labeled “kosher,” “enhanced,” or “self-basting,” which have already had salt added. Brining these would result in an over-salted turkey. If the label doesn’t give any indication that the turkey has been pre-treated, then it’s safe to assume you’re clear to proceed.
Be sure to thaw your turkey beforehand, as it’s not safe to brine a fully frozen turkey. You can brine a partially thawed turkey, though, since the thawing process will continue while the turkey is in the brine.
How Long to Brine a Turkey
Wet brine the turkey in the refrigerator for 12 to 24 hours. Don’t go longer than that or the meat will get a spongy texture.
How to Brine a Turkey
- Prep for brining and refrigerator space. Find a large pot or food-safe bucket big enough to brine in, and make sure there’s a space in the refrigerator for it.
- Prep the turkey. Unwrap the thawed turkey and take out the neck and any giblets. Place it in the pot, along with aromatics if you’re using any.
- Make the brine. Dissolve the salt in a small amount of the hot water and let cool a little bit. Pour over the turkey, then add the remaining cold water. The turkey should be fully submerged, otherwise make some more brine as needed. Weight the turkey down with a plate if it is floating.
- Brine in the refrigerator. Cover and refrigerate for 12 to 24 hours.
- Rinse and pat dry. Take the turkey out of the brine and rinse under cold water. Pat dry with paper towels before roasting. If you want crispy skin, let the turkey sit in the refrigerator for a day to let the skin dry out before roasting.
How to Cook a Brined Turkey
Once it’s out of the brine, you’re almost ready to cook your turkey in the oven. First, rinse the turkey and pat dry. Rub the skin with any spices you were planning to use but skip the salt. You can also baste the turkey with juices or brush it with butter as it roasts.
I’ve found that brined turkeys tend to cook a little more quickly than un-brined turkeys, so I recommend starting to check the internal temperature of your turkey about an hour before the predicted cooking time is over. Once your turkey registers at least 165°F in the breast meat and thighs, then it’s done.
Turkey Brine Recipe
Brining is a non-negotiable for us: This easy extra step guarantees that your roast turkey will be way more juicy and flavorful.
Makes 1 turkey
Nutritional Info
Ingredients
- 1
whole turkey, thawed
Aromatic options: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.
- 4 quarts
water, divided
- 1 cup
kosher salt, or 3/4 cup table (fine) salt
Instructions
Find a pot and make fridge space. Find a pot or food-safe bucket large enough that you will be able to entirely submerge the turkey. Next, clear some refrigerator space and make sure your pot will fit. (You can also brine in a turkey brining bag in a refrigerator drawer if it will fit.)
Place the turkey in the pot. Unwrap the turkey and remove the giblets and neck, then place it in the pot. Add any aromatics you'd like to use.
Mix the brine solution. Heat 1 quart of the water in the microwave or on the stovetop until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add 1 cup kosher salt or 3/4 cup fine salt, and stir until the salt is dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm.
Pour the brine solution over the turkey. Pour the salt water over the turkey.
Pour the remaining 3 quarts of water over the turkey. Add the remaining 3 quarts cold water. This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.
Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup kosher salt or 3 tablespoons fine salt per 1 quart water to completely submerge the turkey.
Cover and refrigerate. If the turkey floats, weight it down with a dinner plate. Cover and place it in the refrigerator.
Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours.
Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels. Clean your sink thoroughly after doing this step to avoid cross-contamination.
Dry for another 24 hours for crispier skin (optional). If you have time, let the turkey air-dry overnight in the refrigerator. Place the turkey on a roasting rack set inside a roasting pan and refrigerate. This drying step will give your turkey crispier skin.
Roast as usual, but check your turkey early. You can roast the turkey either immediately after brining or after air-drying. I've found that brined turkeys tend to cook a bit more quickly, so roast as usual, but start checking the turkey's temperature an hour before the end of your estimated cooking time.
