The Best Turkey Brine Recipe (2024)

FAQs

What is the best way to brine a turkey? ›

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

It's best to brine turkey for 12 to 24 hours. Brining it for longer than 24 hours can result in mushy meat and an overly salty flavor. If you do accidentally over-brine it, you can soak the turkey in cold water to remove some of the excess salt, but it likely won't have the best flavor or texture.

Other popular brine additions include whole peppercorns, lemon or orange quarters, bay leaves, whole cloves, and cinnamon sticks.

Classes of brines include chloride brines (calcium and sodium), bromides, and formates. A general term that refers to various salts and salt mixtures dissolved in an aqueous solution. Brine can be used more strictly, however, to refer to solutions of sodium chloride.

For all-purpose brine, a good rule of thumb is: ¼ cup of kosher salt and ¼ cup of sugar for every quart of water. You can also add aromatics or other flavorings to intensify the seasoning, like whole peppercorns, garlic cloves, dried herbs, whole spices, citrus or other fruit, mirepoix or fruit juices.

Do you brine a turkey in the refrigerator? ›

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.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.

Mix 1 cup (227 grams) of salt for each gallon (3.78 liters) of water you use in your brine. If you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (. 946 liter).

Bring a quart of water, ½ cup kosher salt, and ½ cup brown sugar to a boil, along with any herbs and spices you choose. Simmer to dissolve the salt and sugar and release the aromatic oils from the added flavorings.

Wet and Dry Brines both work, because salt breaks down muscle proteins, so they won't contract while roasting (that means less tasty juice is muscled out of the bird). Wet brines infuse turkey with added moisture, but that plumping mostly comes from water, so there's a risk of milder tasting meat.

Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.

One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt! infuses the bird with flavor, giving it an extra boost before you add any spices or aromatics. It also helps the meat retain its moisture and can help you avoid over-cooking, our associate food editor Kelsey Youngman explains.

And make sure you are using a natural turkey (one not already injected with a salt solution). Add a cup or two of kosher salt and then add a pitcher of hot water to dissolve the salt. Let the salted water cool and place your turkey in the container. Add cold water to cover the turkey.