How Long Can You Brine a Turkey? The Complete Guide

Brining a turkey before roasting is one of the best ways to ensure moist flavorful meat. But there’s a fine line between perfectly brined and overly brined. So how long can you actually brine a turkey before it gets too salty?

I’ve brined many turkeys over the years, and through trial and error I’ve learned exactly what the ideal brining time is. In this complete guide, I’ll share everything I know about how long you can brine a turkey.

Why Brine a Turkey?

Before getting into brining times, let’s quickly go over the reasons for brining in the first place. The main benefits of brining a turkey are:

• Moist Meat – The salt in the brine allows the turkey to retain more moisture as it cooks, preventing dryness. This is especially helpful for lean breast meat.

• Flavor Throughout – The brine flavors the meat all the way to the bone not just on the surface.

• Tender Texture – Brining partially dissolves muscle fibers through osmosis, making the turkey more tender.

• Insurance Against Overcooking – Even if you accidentally overcook the bird, a brined turkey will still be juicy and flavorful.

So it’s easy to see why brining is worth the effort. But you can have too much of a good thing.

Can You Brine a Turkey Too Long?

Yes, you absolutely can over-brine a turkey. Leaving it in the brine for too long will lead to a few issues:

• Overly Salty Meat – The turkey breast especially can become unpleasantly salty if brined for too long.

• Odd Texture – The meat can get an unappealing sponge-like or mushy texture from over-brining.

• Water Seeping Out – You may see a lot of clear liquid seeping from the turkey as it cooks due to excessive moisture retention.

• Skin Issues – The skin may fail to crisp up nicely or even start separating from the breast meat if soaked for too long.

So brining duration requires some finesse – you want the benefits without going overboard.

Ideal Brining Time by Turkey Size

To find that brining sweet spot, you need to tailor brining time to the size of the turkey. As a general rule of thumb:

• Brine turkeys for 1 hour per pound of turkey.

For specific sizes. ideal brining times are

• 12-14 lb. turkey: Brine for 12-14 hours
• 14-16 lb. turkey: Brine for 14-16 hours
• 16-18 lb. turkey: Brine for 16-18 hours
• 18-20 lb. turkey: Brine for 18-20 hours
• 20-22 lb. turkey: Brine for 20-22 hours

So for a 14 lb. turkey, brine for 14 hours. For a 20 lb. turkey, brine for 20 hours. Simple as that.

These timeframes allow the brine to fully penetrate and flavor the meat without making it overly salty or mushy.

Brining Time Considerations

A few factors can influence the ideal brining duration:

• Frozen vs. Thawed – A frozen turkey may need a little more time compared to a thawed one.

• Brining Temperature – Colder temperatures slow the brining process, so add 1-2 hours if brining below 40°F.

• Butterflying/Spatchcocking – Opening up the bird by removing backbone reduces brining time needed.

• Breast Piercing – Making slits in the thick breast allows brine to penetrate faster.

• Brine Concentration – A less concentrated brine can extend brining time without overseasoning.

So adjust brining time up or down based on these factors, keeping the 1 hour per lb. rule in mind. It’s okay to brine longer at a weaker concentration.

How to Tell if a Turkey is Over-Brined

To avoid ruining the holiday bird with over-brining, watch for these signs:

• Very salty drippings/gravy
• Excess water seeping from turkey
• Mushy, spongy meat texture
• Skin separates from breast meat

If you notice these red flags, it’s likely time to take the turkey out of the brine. Taste the meat to confirm.

Brining Tips for Best Results

Follow these tips for brining success:

• Make sure the turkey is fully submerged in the brine. Weigh it down if needed.

• Chill brine before adding turkey.

• Brine in the fridge at 40°F or below.

• Rinse turkey after brining and pat dry.

• Let sit for 1-2 hours after brining before roasting.

The Takeaway on Brining Duration

So can you brine a turkey too long? Definitely. But using the guideline of 1 hour per pound, you can avoid overdoing it. For a foolproof bird, stay on the lower end of the time range for any given size.

With the right brining technique, your holiday turkey will turn out moist, flavorful, and perfectly seasoned – not overly salty. Just be sure not to soak that bird any longer than needed.