This is the BEST turkey brine recipe EVER! It doesn’t need any fancy tools or ingredients, but it will make the juiciest, tenderest turkey you have ever had.
I have been in charge of Thanksgiving Dinner for over two decades now. Even though my crockpot mashed potatoes, bread stuffing, and sweet potato casserole are all great, the turkey is ALWAYS the star.
Why is that? Because I always brine the turkey in a wet brine before I roast it.
I was inspired by Alton Brown’s turkey brine recipe to make my own that was easy on the wallet. This easy turkey brine has been a family favorite for decades, and millions of other families use it every year.
So let’s talk about how to brine a turkey so you can have the juiciest, tenderest, tastiest turkey with the least amount of work.
Brining is a popular technique used by many cooks to impart flavor and moisture into a turkey before roasting. While leaving the brining turkey out at room temperature may seem convenient it is absolutely vital to keep it refrigerated throughout the entire brining process. Here’s a comprehensive look at why you must refrigerate a turkey while brining and how to do it properly.
Why Refrigeration is Essential During Brining
Keeping the turkey chilled while it soaks in the brine is crucial for two key reasons
1, Preventing bacterial growth
Harmful bacteria like salmonella and E. coli thrive in warm, moist environments. Leaving the raw turkey at room temp creates optimal conditions for rapid bacterial multiplication, greatly increasing the risk of foodborne illness.
2. Maintaining food quality
The proteins and texture of the turkey will degrade more quickly at higher temperatures. Refrigeration preserves freshness and quality.
So while it may free up space in the fridge, skipping this important step compromises the safety and integrity of the final dish.
Ideal Brining Temperature
To inhibit bacteria growth and keep the turkey in optimal condition, the brining liquid must remain between 35°F and 40°F. This chilled temperature range:
- Slows down spoilage
- Restricts microbial activity
- Allows brining agents to permeate tissue
- Yields evenly brined meat
Monitoring the brine temp and keeping it chilled is therefore essential throughout the entire process.
Brining Duration Factors
When brining a whole turkey, the size of the bird and duration of the soak will determine your refrigeration needs.
- Small turkeys (8-12 lbs) brine for 8-12 hours
- Medium turkeys (12-16 lbs) brine for 12-24 hours
- Large turkeys (16-20+ lbs) brine for 24-48 hours
The longer the brining time, the more refrigerator space you’ll need to keep the turkey submerged and chilled. Plan accordingly.
How to Keep a Brining Turkey Cold
Maintaining chilled temperatures during brining requires a few easy steps:
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Use the refrigerator – This ensures the brine stays between 35-40°F. Make space on a bottom shelf.
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Place in a brining bag – Submerging the bird in the liquid is easiest with a large brining bag.
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Keep monitoring temp – Periodically check the brine temp with a probe thermometer and adjust as needed.
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Add ice – Adding ice to the brine ensures it stays cold if fridge space is limited. Use plenty of ice.
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Consider a cooler – A cooler can work if you closely monitor the temperature and add fresh ice regularly.
Food Safety Tips for Brining
Follow these guidelines for safe brining:
- Use a container made of food-grade plastic, glass, or stainless steel
- Make sure the container will fit in the refrigerator with room for ice
- Rinse turkey inside and out before brining
- Mix the brine according to recipe instructions
-Completely submerge turkey in chilled brine - Weight down if needed to keep submerged
- Discard used brine, never reuse
- Cook turkey within 2 days
Brining FAQs
Still have questions? Here are some common brining queries:
Is it okay to brine a frozen turkey?
Only brine fully thawed turkeys to ensure even penetration and proper food safety.
Can I brine in a cooler outside?
It’s risky as the temperature can’t be controlled. The cooler must stay very cold with regular ice replenishment.
Should I rinse after brining?
Yes, pat the turkey dry inside and out with paper towels before roasting. This removes excess moisture.
How long is the brined turkey good for?
Cook within 1-2 days of brining. Don’t brine too far in advance.
Can I reuse the brine?
Never reuse brine. Always discard after brining for food safety.
The Takeaway
While it may seem like a hassle, taking the time to properly refrigerate your turkey during the brining process is worth it. Keeping the raw bird chilled inhibits bacteria growth and contamination risk while locking in moisture and flavor. Follow proper guidelines and food safety steps, and you’ll be rewarded with the most delicious and memorable holiday turkey.
How to Cook A Brined Turkey
- Prepare Kitchen. Before taking the turkey out of the brine, clean the kitchen so that it doesn’t get contaminated. Place a trash can and a roasting pan near the sink. Clear the area around the sink of any food or clean dishes. This will make the clean-up process much easier to manage.
- Remove Turkey from Brine. Bring the turkey and brine to the sink. Take the turkey out of the brine and give it a quick rinse. Then, rinse it and put it on the roasting pan. Use paper towels to dry it off.
- Discard Brine. Pour off the brining liquid, throw away the solids, and throw the bag away in the trash.
- Cook as desired. Your brined turkey can be smoked, cooked slowly, cooked under pressure, or roasted.
- Use a Digital Meat Thermometer. The best way to make sure your turkey is juicy is to brine it first, but be careful not to overcook it. There is a digital probe thermometer that can go in the oven that should be put into the thickest part of the breast. Cook the breast until it reaches at least 162 degrees F. The turkey will reach 165 degrees F while it rests before being served.
Why Brine a Turkey?
Brining is THE most important step to cooking a juicy, flavorful turkey.
Turkey is known for being dry and lackluster in the flavor department. That changes with a wet brine! The brine, which is seasoned saltwater mixed with herbs, makes the meat tender, adds moisture to the turkey, and flavors it from the inside out.