Cooking the perfect brined turkey for your holiday feast can seem daunting, especially when it comes to determining just how long to cook it As experienced home cooks here at MyBlog, we totally get how nerve-wracking it is to roast this centerpiece!
That’s why we put together this handy guide to walk you through everything you need to know about calculating cooking times for your brined bird. Let’s dive in!
Overview of Brining
First a quick refresher on brining and why it’s done. Brining involves soaking the raw turkey in a saltwater solution (the brine) before roasting it. This allows the brine to deeply flavor the meat while also keeping it incredibly moist and tender by hydrating the cells.
If you’ve never brined a turkey before, we highly recommend it – your guests will be amazed at how delicious and juicy it turns out!
Cooking Time Per Pound for Brined Turkey
So how long should you cook a brined turkey? Here are the general guidelines:
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For an unstuffed turkey, plan on roasting at 325°F for about 13-15 minutes per pound.
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A 12-16 lb turkey will need about 2.5 – 4 hours total at this temperature.
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Use an instant-read meat thermometer to confirm the turkey reaches 165°F at the deepest part of the thigh before removing from the oven.
There are a few factors that can impact the overall roasting time:
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Smaller turkeys (under 12 lbs) may cook slightly faster, closer to 12 minutes per lb.
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Larger turkeys (over 16 lbs) tend to require more time, up to 15 minutes per lb.
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An extra 5-10 minutes per lb may be needed for birds over 20 lbs.
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Stuffing the cavity can extend cooking by 30+ minutes since the center takes longer to heat.
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Higher oven temps above 350°F often lead to uneven cooking. Stick to 325°F for best results.
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Cook to at least 165°F for safety, but 155-160°F is ideal for tender and juicy meat.
Here’s a handy cooking time per pound chart for brined turkeys:
| Turkey Weight | Minutes per Pound | Total Time at 325°F |
|---|---|---|
| 8 – 12 lbs | 12 – 13 min/lb | 1.5 – 2.5 hours |
| 12 – 16 lbs | 13 – 15 min/lb | 2.5 – 4 hours |
| 16 – 20 lbs | 15 min/lb | 4 – 5 hours |
| 20 – 24 lbs | 15 – 16 min/lb | 5 – 6.5 hours |
Always rely on an instant-read thermometer rather than just cook times for doneness. Let’s look at some other common questions when cooking a brined turkey.
Frequently Asked Questions
Should I cook the brined turkey covered or uncovered?
For ideal browning and crispy skin, cook your brined turkey uncovered. Tenting with foil can make the skin soggy.
Can I stuff my brined turkey?
Stuffing is not recommended, as it slows cooking and may lead to underdone meat. Cook stuffing separately for food safety and even doneness.
Should I baste my brined turkey while roasting?
Basting is not necessary since the brining keeps the turkey moist. Opening the oven repeatedly drops the temperature.
How long should I let the cooked turkey rest before carving?
Let it rest at least 20-30 minutes after roasting so the juices redistribute evenly throughout the meat.
Can I use a higher oven temp to speed up cooking?
Avoid cranking up the heat, as it can lead to very uneven cooking. Stick to 325°F for the full time.
What if my turkey is not fully defrosted when I start cooking?
Always thaw completely in the fridge before cooking. Cold spots lead to undercooked meat.
Can I grill or smoke my brined turkey instead of roasting?
Yes, as long as you monitor it closely to reach 165°F in the thickest portion. The time will vary.
Should I rinse off the brine before roasting the turkey?
Rinse thoroughly to prevent excess salt on the skin or meat, then pat dry before cooking.
Prepping the bird and the brine
Q: Can I cook the turkey in the brine bag? A: NO! The brining bag is not oven safe and is recommended for brining only.
Q: Can I brine my turkey for longer than the instructions recommend? A: Do not brine your turkey for longer than the instructions recommended. It will not make it more flavorful just too salty. There is no rescue for over brined meat.
Q: How much can our Gourmet Gobbler brine bag hold? A: Up to a 25-pound turkey plus 2 gallons of brine.
Q: Do I have to rinse my turkey after brining? A: We do recommend rinsing the bird and patting dry after turkey brining.
Q: Do I have to add sugar to my Gourmet Gobbler Brine? A: No – Our brining blend is complete. You just need to add water.
Q: May I brine in other liquid besides water? A: Fruit juice (apple, orange, and cranberry), beer & wine can be used, but do not substitute more than 1/3 of the total water content. General rule of thumb: use 1 part substitution liquid to 2 parts water.
Q: Will turkey brining make my turkey taste salty? A: If you have followed the Gourmet Gobbler brining instructions, then the salt content of the turkey will increase less than 1% after brining. Unless you over brine, the turkey should not taste salty at all. The Gourmet Gobbler Peppercorn Turkey Rub has some salt in it for a perfect, crispy skin.
Q: Can I brine a frozen turkey? A: You must start with a fully thawed turkey.
Q: Is there a best way to position my turkey in the brine bag? A: Yes. Place the turkey breast-side down in the brine bag for best results. This ensures that the largest concentration of meat is submerged as much as possible.
Q: Where should I store my turkey while it is brining? A: Your turkey can be placed inside a roasting pan in your refrigerator or stored directly on ice in a cooler. Make sure the cooler/refrigerator is 35-38F.
Q: I forgot to brine my turkey until today! What happens if I dont brine for the required time? A: As long as you are able to brine for at least 15 minutes per pound of turkey, the turkey will be juicier than if you don’t brine at all. Brining for shorter than the recommended time period might not give the brine time to get to the center of the turkey, but youll still notice a difference in flavor!
Q: Can I brine two small turkeys at the same time in the same bag? What if the turkeys are different sizes? A: Yes. Use the whole box of brine mix but only leave each turkey in the brine for 30 mins/ pound. So if you had a 6 pound turkey and an 8 pound turkey, take the 6 pound turkey out after 3 hours and leave the 8 pound turkey in for 4 hours.
Q: Can I brine my turkey for longer than 24 hours? A: No. Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.
Q: How far in advance can I brine my turkey? Can I do it 2 days ahead of time and let it sit in the fridge? A: Yes, you can brine your turkey ahead of time. Remove turkey from brine, rinse and pat dry, and place on rimmed baking sheet or inside roasting pan. Store turkey in refrigerator, uncovered, for up to 24 hours before cooking.
Q: Can I stuff a brined turkey? A: We do not recommend stuffing a brined bird because the drippings from the turkey can add too much salt to the stuffing. We prefer to cook our stuffing separately. If you insist on stuffing your bird, do not add any additional salt to the stuffing. Also, make sure to check the temperature of the stuffing when you finish cooking the turkey. The stuffing temperature also needs to reach 165F before its safe to eat.
Essential tools for the best bird ever!
Q: Can I brine a chicken or turkey breast? A: Yes, follow the instructions on the back of the package and allow the turkey (or breast) to brine for 30 minutes per pound.
Q: What size turkey should I buy? A: Rule of thumb is 1.5 pounds of turkey per person. If your family really loves turkey sandwiches or you want to try some of Urban Accents turkey leftover recipes, then buy 2 lbs. per person.
Q: Can I brine a self-basted or injected turkey (such as Butterball)? A: It is best to start with an all-natural turkey for maximum flavor. Self-basted or injected turkeys are injected with a flavorless brine solution.