How To Brine A Turkey

Enjoying a perfectly brined turkey is a holiday tradition that many families relish. Whether you’re preparing the spotlight dish for Thanksgiving or making a delicious Sunday feast, knowing how to brine a turkey is essential for ensuring that each bite is tender, juicy, and packed with flavor. In this guide, we’ll walk you through everything you need to know about brining your turkey — from the basics of wet and dry brining to tips on how long to brine for optimal results.

What is Brining?

Brining involves treating your turkey with a generous amount of salt which helps lock in moisture and enhances its natural flavors. There are two main methods to brine a turkey — wet brining and dry brining — and both have their unique benefits. Whichever you choose, one thing’s for sure: a well-brined turkey can elevate your holiday feast to the next level of deliciousness!

Food Safety Note: Always ensure that your turkey is fresh or safely thawed before starting a brine process. According to the USDA, turkeys should be thawed in the refrigerator, in cold water (changed every 30 minutes), or using a microwave, and should never be left at room temperature because the growth of harmful bacteria can occur.

How to Wet Brine a Turkey

Ingredients for Wet Brining

• 1 gallon of water (cold)
• 1 cup kosher salt
• 1/2 cup sugar (optional, for added caramelization and flavor)
• Fresh herbs like rosemary, thyme, and sage
• Orange or lemon slices (for an optional citrus twist)
• Crushed garlic and black peppercorns

Directions

1. Prepare the Brine: Dissolve the salt and sugar in water in a large stockpot. Add your herbs, citrus, garlic, and pepper.
2. Submerge the Turkey: Place your turkey into the brine, ensuring it is completely submerged. You may need to weigh the turkey down to keep it submerged. The brining solution should be kept cold at all times. The CDC recommends keeping poultry at 40°F (4°C) or below to prevent bacteria growth.
3. Chill the Turkey: Refrigerate the turkey in the brine for 12-24 hours. Alternatively, if refrigerator space is an issue, you can brine the turkey in a cooler, but you must monitor that the cooler and its contents stay at a safe temperature (40°F or below). Periodically add ice to ensure consistent cold.
4. Rinse, Pat, and Cook: After brining, rinse the turkey thoroughly under cold water to remove any excess salt, then pat it dry with clean paper towels before cooking. This will prevent the turkey from becoming excessively salty.

How to Dry Brine a Turkey

Ingredients for Dry Brining

• 1/4 cup kosher salt
• Freshly ground black pepper (optional)
• 2 tablespoons of chopped fresh herbs like thyme or rosemary
• Lemon zest for added freshness (optional)

Directions

1. Season the Turkey: Rub the turkey generously with kosher salt, making sure to apply it under the skin for maximum flavor absorption. For additional flavor, you can include ground black pepper, herbs, and lemon zest.
2. Refrigerate: Place the uncovered turkey on a rimmed baking sheet to catch any drips, and let it sit in the refrigerator for 24-48 hours. This process dehydrates the skin slightly, promoting great color and crispiness when roasted.
3. No Rinse Needed: Unlike wet brining, you do not need to rinse off the salt from a dry brine. Simply pat the turkey dry with paper towels before roasting, and you're ready to go.

How Long to Brine a Turkey?

The amount of time to brine your turkey is based on the size of the bird and the method:

• Wet Brining: For turkeys between 12 and 14 pounds, brine for 12-24 hours. For birds larger than this, brining for up to 36 hours is recommended, but avoid exceeding this time to ensure the meat doesn't become too salty.
• Dry Brining: For the best results, season the turkey for a minimum of 24 hours, but 48 hours allows for deeper seasoning and a crispier skin.

Regardless of method, be sure to only brine for the recommended time and make sure the turkey remains in safe refrigeration conditions (at or below 40°F) to prevent bacterial growth, in accordance with CDC recommendations.

Brining Tips for Success

• Cross-Contamination Prevention: Ensure surfaces, utensils, and your hands are thoroughly washed with soap and water after handling raw turkey. Keeping raw poultry separate from other foods will prevent contamination. Do not use the same cutting boards for raw and cooked foods without sanitizing them first.
• Brine for Balance: When measuring salt, stick with kosher salt for brining. It dissolves easily and provides even seasoning. The use of table salt is not recommended as it is denser and may lead to an overly salty bird.
• Add Aromatics: Herbs, garlic, citrus, and peppercorns contribute layers of flavor. However, avoid adding alcohol-based liquids (e.g., wine or liquor) to brines, as they can promote uneven cooking.
• Internal Temperature Check: According to USDA guidelines, cook your turkey until it reaches an internal temperature of 165°F (74°C) in the innermost parts of the thigh and wing, and the thickest part of the breast, measured with a food thermometer. For the full process learn How To Cook A Turkey or check out our recipe for the Best Roasted Turkey
• Resting Time: After cooking the turkey, allow it to rest for 20-30 minutes before carving. This helps redistribute the juices throughout the meat, keeping it moist and flavorful.

Brining a turkey is a fantastic method for achieving juicy, flavorful meat that will impress family and friends. Whether you opt for the more traditional wet brining or the simplicity of dry brining, knowing how to brine a turkey can make a significant difference in your cooking experience.