All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.
If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. Brining a turkey the right way may take some time (start at least two days before the feast), but the meat that comes out of it is the juiciest and most delicious. Chef Thomas Keller’s simple turkey brining method gives you the best of both worlds: a dry-brined turkey with crispy skin and a wet-brined turkey with the most juicy meat. How, you ask? Let’s get into it.
Brining a turkey before roasting is a great way to ensure a juicy and flavorful bird. But with the busy holiday season, you may be wondering if you can leave your turkey soaking in the brine solution overnight. The good news is yes, you can safely brine your turkey overnight with some important considerations.
How Does Brining Work?
Brining involves soaking the raw turkey in a saltwater solution, usually for 8 to 24 hours. The salt allows the turkey to absorb and retain more moisture. It also helps make the meat more tender and less likely to dry out during cooking. Any added flavors like herbs, spices, citrus, or aromatics also infuse into the meat.
Is It Safe to Brine a Turkey Overnight?
Yes. leaving your turkey in a brine solution overnight is generally safe with proper handling
- Keep it cold below 40°F to prevent bacterial growth. Use the fridge, cooler with ice, or cold garage.
- Choose a clean, food-grade container like a bucket or stockpot. Sanitize it first.
- Stick to recommended brining times of 8-24 hours maximum. Overbrining makes it too salty.
- Rinse turkey thoroughly after brining and roast immediately. Don’t let it sit out.
- Cook the turkey as soon as possible after brining. Don’t let the raw turkey linger.
Step-by-Step Guide to Overnight Turkey Brining
Follow these steps for safe overnight turkey brining:
- Make the brine. Dissolve salt and spices in heated water. Chill completely before adding turkey.
- Prepare the bird. Remove giblets/neck and rinse turkey. Pat dry.
- Submerge in brine. Place turkey in a clean container and pour cooled brine over to cover. Weigh down if needed.
- Refrigerate. Seal container and keep at 40°F or below. Occasionally flip and top off brine.
- Remove and rinse. After 8-24 hours, take turkey out of brine. Rinse all surfaces thoroughly. Pat very dry.
- Roast immediately or refrigerate up to 2 days before cooking if not roasting right away.
Tips for Brining Success
- Brine small birds 8-12 hours, large birds up to 24 hours maximum.
- Use 1 cup salt per 1 gallon water. Add aromatics for extra flavor.
- Chill brine fully before submerging turkey. Keep turkey submerged breast side down.
- Discard used brine after brining due to bacteria concerns. Don’t reuse it.
- Let brined turkey rest 3-5 days after cooking for best texture.
Frequently Asked Questions
How long can I leave a turkey in a brine?
Don’t exceed 24 hours for food safety reasons. 8-18 hours is ideal for most birds.
What brine temperature is safe?
The brine and turkey must stay at 40°F or colder at all times to prevent bacterial growth
Can I brine a turkey 3 days in advance?
No, only brine 1-2 days maximum before roasting for best results.
What if I accidentally brined too long?
Rinse turkey well and soak in plain water 30 minutes to reduce excess saltiness.
Can I brine a self-basting turkey?
Yes, but an natural turkey will absorb more brine flavor.
Can I stuff my brined turkey?
No, cook stuffing separately to prevent over-salting.
The Takeaway
Yes, leaving your turkey in a brine solution overnight is safe when properly handled. Follow cold temperature and time guidelines for delicious results without food poisoning concerns. Proper brining makes for the juiciest holiday centerpiece.
Overnight Brining Benefits
- Infuses flavor deep into the meat
- Makes turkey incredibly moist and juicy
- Prevents drying out while cooking
- Adds flavor complexity with spices and aromatics
- Allows flexibility to brine 1-2 days ahead
Handling Considerations
- Maintain temperatures at or below 40°F
- Use clean, sanitized equipment only
- Rinse turkey thoroughly after brining
- Cook within 2 hours after brining
- Discard used brine, don’t reuse
- Brine only 1-2 days maximum
With some simple guidelines, overnight turkey brining is easy and safe. For the juiciest, most flavorful holiday bird, take advantage of letting that saltwater work its magic while you sleep! With these tips, you can wake up ready to roast the best turkey ever.
Wet brine vs. dry brine:
You have two ways to go here: the wet-brining method or the dry-brining method. For dry-brining, you rub a turkey with salt and maybe some aromatics, then put it in the fridge overnight or for up to three days to let the skin dry out. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.
Soaking a turkey in a saltwater solution overnight is called wet-brining. The result is a very flavorful bird that is full of water. A turkey that is left to soak in water that doesn’t have salt will get plumper, but when there is salt, the proteins soak up more of the brine and hold on to more of that water as it cooks. One 12-pound turkey that has been soaked in a wet brine overnight will weigh more than 13 pounds when it comes out. This extra water will balance out the juices that are lost during roasting in the oven, making for a very moist bird. Adding more flavors, like apple cider, maple syrup, chile peppers, or star anise, is also possible with a wet brine.
Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.