Brining a turkey before roasting is a great way to help ensure moist flavorful meat when cooking your holiday bird. But figuring out exactly how long to brine a turkey can be tricky. Follow this guide to learn about brining times for different sizes of turkeys plus tips for brining success.
What is Brining and Why Do It?
Brining involves soaking a turkey in a saltwater solution before cooking. This helps the turkey retain moisture and also seasons the meat, resulting in a juicy, tender, and flavorful finished product.
There are two main methods of brining:
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Wet brining – Submerging the turkey in a brine solution
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Dry brining – Rubbing a salt mixture directly onto the turkey
Both techniques allow the salt to penetrate deep into the meat. As the turkey brines, the salt helps the proteins in the meat retain more moisture. The salt also breaks down some proteins, tenderizing the turkey.
Brining is like an insurance policy against dried-out turkey, even if you happen to overcook it a bit. It helps provide a consistent texture and makes the meat more forgiving.
How Long Should You Brine a Turkey?
The brining time depends on several factors:
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Turkey size – Larger birds need more time for the brine to fully penetrate and season the meat.
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Brining method – Wet brining works faster than dry brining. The liquid brine quickly seeps into the meat, while dry brining relies on osmosis and takes more time.
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Flavor intensity – Less time = subtle flavor, more time = pronounced flavor.
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Cooking method – Turkeys cooked using high, dry heat benefit from longer brining.
Here are general brining time guidelines based on turkey size:
For Wet Brining:
- Up to 12 lbs turkey – 8 to 12 hours
- 12 to 16 lbs turkey – 12 to 18 hours
- 16+ lbs turkey – 18 to 24 hours
For Dry Brining:
- Up to 12 lbs turkey – 24 to 36 hours
- 12 to 16 lbs turkey – 36 to 48 hours
- 16+ lbs turkey – 48 to 72 hours
When in doubt, err on the side of brining a little longer rather than cutting it short. Even just a few hours of brining can make a difference versus not brining at all.
Tips for Successfully Brining a Turkey
Follow these tips for best results when brining:
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Make sure your turkey has not already been brined or enhanced with a salt solution. Look for labels like “kosher,” “self-basting,” or “enhanced.”
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Use a container big enough to fully submerge the turkey in the brine. This might require rearranging fridge shelves.
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Cool any heated brine before adding it to the turkey. You don’t want the brine steaming hot.
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Keep the turkey refrigerated at 40°F or below during brining.
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Rinse the turkey after brining and pat dry. Air drying in the fridge helps crispy up the skin.
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Brined birds cook faster, so start checking temperature earlier.
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Stuffing extends cooking time. Verify internal stuffing temp reaches 165°F.
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Avoid cross-contamination by cleaning surfaces and tools after handling raw turkey.
Making a Simple Brine for Turkey
An easy brine contains just two ingredients: water and salt. Here is a basic brine formula:
- 1 gallon (4 quarts) water
- 1/2 to 1 cup kosher salt
For a 12-16 pound turkey, combine the water and salt until dissolved. Cool, then submerge the bird. Brine 12-18 hours for a wet brine.
To add flavor, try any of these brine ingredients:
- Herbs – sage, thyme, rosemary
- Citrus – lemon, lime, orange
- Spices – peppercorns, allspice, cinnamon
- Sugar or maple syrup for slight sweetness
- Garlic, onion, pepper flakes
- Alcohol like wine or beer (omit salt)
Brining Precautions
It’s important to follow food safety guidelines when brining:
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Always brine in the refrigerator, not at room temperature.
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Use a clean, food-safe container and fully cover or submerge.
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Wash hands, tools, surfaces after contact with raw turkey.
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Cook turkey to an internal temperature of 165°F.
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Don’t reuse a brine that touched raw meat.
What If You Over-Brined the Turkey?
If you suspect you brined too long, resulting in very salty or mushy meat, rinse the turkey well and soak in fresh water for up to 1 hour before roasting. Omit any additional salt when seasoning. This can help dilute excess brine and salvage the turkey.
Putting Brining Knowledge to Work
Now that you know the basics of how long to brine a turkey, it’s time to put this technique to use for your next holiday meal. Brining helps remove the guesswork and minimizes the chance of dry meat.
With the right brining time for your turkey’s size, plus a delicious home-made brine, you’ll be rewarded with a spectacular centerpiece turkey with tender, juicy meat that everyone will rave about. Just be prepared for the many requests to make that unforgettable brined turkey again next year!
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.
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.
How long should you brine a turkey for?
FAQ
How long should I brine my turkey?
- 12–14 lb turkey: Brine for 12–18 hours
- 14–16 lb turkey: Brine for 18–20 hours
- 16–20 lb turkey: Brine for 20–24 hours
Should I rinse turkey after brining?
According to a study by the food safety experts at the USDA, washing or rinsing raw turkey can put you at risk of foodborne illness. There’s only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.
Does brining a turkey really make a difference?
- Moisture retention: The salt in the brine disrupts muscle proteins, allowing the meat to absorb more water and stay moist during cooking.
- Flavor enhancement: Brining also seasons the turkey more deeply than just surface salting.
- Dry vs. Wet Brine: You can choose between a traditional “wet brine” where the turkey is submerged in a liquid brine, or a “dry brine” where the turkey is rubbed with salt and allowed to sit in the fridge for a period before cooking.
What is the ideal brine time?
How Long Does It Take to Brine Meat? A general rule of thumb is to leave your meat in its brine for roughly one hour per pound—never brine your meat more than the prescribed amount, lest the proteins break down too far, turning it into unappetizing mush.
How long to brine a Turkey?
Keep the turkey cold. The brining time depends on the size of your turkey. As a general rule of thumb, you’ll want to let the turkey brine for at least 1 hour per pound of turkey. Here’s a breakdown of how long to brine a turkey based on size: For the best results, turn the turkey every 6–8 hours so it brines evenly.
How long should a Turkey be brined before roasting?
You should brine a Turkey for 12-48 hours. After removing it from the brine, rinse it inside and out, pat it dry with a paper towel, and store it in the fridge for up to an additional 24 hours until you are ready to roast. The passage also mentions that a Turkey needs to be refrigerated while brining.
How much does a turkey weigh if soaked in brine?
A raw turkey left to soak in unsalted water will plump some, but when there’s salt present, the proteins absorb more of the brine and retain more of that water as it cooks. For example, a 12-pound turkey soaked overnight in a wet brine will weigh over 13 pounds when it emerges.