To roast a juicy, flavorful turkey without any butter or oil, put it in a brine bath overnight. After that, you’ll never cook a turkey any other way.
For those who have never done it before, roasting a turkey might seem hard, but I promise you, it’s easier than you think! All you need is some planning, space in your fridge, a probe thermometer, a turkey baster, and a roasting pan (a disposable one will do).
You can purchase a brining blend or you can easily make the brine solution yourself. It was just a mix of coarse sea salt, cane sugar, orange peel, lemon peel, rosemary, pink, red, and green peppercorns, thyme, sage, and bay leaves. You can switch out some of the water for a gallon of apple cider or vegetable stock. The ingredients are pretty flexible. I’ve seen some brine combinations with cinnamon sticks, star anise, chopped apple, candied ginger, etc.
Brining is a popular technique used to make turkey extra juicy and flavorful. It involves soaking the turkey in a saltwater solution, called a brine, before roasting. Some people wonder if brining affects the turkey’s cooking time. Below, we’ll explore the answer.
How Brining Impacts Cooking Time
Contrary to what some may think, brining does not increase the cooking time for turkey. In fact, it actually decreases it slightly.
There are a couple reasons for this
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Brined turkey cooks more evenly since the saltwater mixture helps the heat distribute through the meat. The salt also denatures some proteins, allowing the turkey to cook faster.
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The brine adds extra moisture to the turkey, so it doesn’t need to cook as long to become tender.
As a general guideline, brined whole turkeys cook around 10-15 minutes faster per pound compared to unbrined
So a 15 lb brined turkey may take only 2 hours to reach 165°F, versus a 15 lb unbrined turkey which could take 2 hours 15 minutes or longer.
Proper Cooking Temperatures
It’s important to note that while brined turkey may cook faster, food safety standards must still be met.
The USDA recommends cooking turkeys to a minimum internal temperature of 165°F as measured in the thickest part of the breast and thigh. Use an instant-read thermometer to check doneness – color and texture are not reliable indicators.
Allow the turkey to rest 20 minutes before carving so the juices can re-distribute. Never partially cook a turkey and finish later, as this creates a food safety risk.
Brining Tips
To get the most out of your brined turkey, follow these tips:
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Make sure the brine fully penetrates the meat by brining 24 hours or more. Injecting the brine helps too.
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Rinse off excess brine before roasting to prevent over-salting. Pat the turkey dry.
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Cook at 325°F on a V-rack to allow air circulation. Brush with oil or butter for crispy skin.
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Use an oven-safe thermometer to monitor the temperature without opening the oven.
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Let roast until 165°F, then tent with foil and let sit 15-20 minutes before carving.
Brining saves you time in the kitchen by reducing the roasting time for turkey slightly compared to cooking an unbrined bird. Just be sure to adhere to food safety by using a thermometer to determine doneness accurately. With perfect seasoning and moisture, your holiday bird will cook up even more delicious than usual.
Don’t forget the thermometers
If you don’t already have one, add a thermometer to your shopping list. A cooked whole turkey is safe at a minimum internal temperature of 165 F throughout the bird.
24 hours before you plan to cook your turkey, brine your turkey.
To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Transfer the turkey to the bag, add brining mixture, remaining water, and the other ingredients. Refrigerate for 24 hours, flipping turkey once.
Don’t roast a cold turkey. For even cooking and a moist bird, take your bird out of the fridge (and the brine, if you’re brining it) an hour before you put it in the oven.
Make room in the fridge
Get rid of the food that’s taking up space in your fridge and freezer right away so you have plenty of room for the turkey, roast, and other dishes you plan to serve.
Look through your pantry to see what you already have, and write down the things you need to buy. Purchasing all your pantry items early will reduce stress later when the stores are crowded.
How long should you brine a turkey before cooking?
FAQ
Does brining affect cooking time?
Does brining a turkey make a big difference?
Is it better to cook a turkey at 325 or 350?
What happens if you don’t rinse a turkey after brining?
How long do you brine a Turkey before cooking?
24 hours before you plan to cook your turkey, brine your turkey. To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Transfer the turkey to the bag, add brining mixture, remaining water, and the other ingredients. Refrigerate for 24 hours, flipping turkey once. Don’t roast a cold turkey.
Do brined turkeys cook faster?
The quick answer is yes; brined turkeys do cook faster. This is because the brining process helps break down the tough muscle fibers in the turkey, making it more tender and easier to cook. A brined turkey is a bird soaked in a saltwater solution before cooking.
Can you roast a Turkey After brining?
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.
How do you cook a brined Turkey?
There are a few things to remember when cooking a brined turkey: First, remove the turkey from the brine at least 2 hours before cooking. This will help to prevent the turkey from being too salty. Second, cook the turkey at a low temperature. This will help keep the meat moist and prevent it from drying.
Can You Dry Brine a Turkey?
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. 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.
How do you brine a 20 pound turkey?
This recipe makes enough brine for one 18- to 20-pound turkey. One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup.