Brining a turkey before roasting is a game-changing technique for achieving juicy, flavorful meat. But exactly how long should you brine a turkey to get the best results? The brining time can vary depending on the size of your bird Follow these tips to determine the ideal brining time for your Thanksgiving or holiday turkey.
Why Brine a Turkey?
Soaking a turkey in a saltwater brine before cooking infuses it with extra flavor and moisture. The salt in the brine seasons the meat while also altering its structure on a molecular level to help it retain more juices.
Brining makes it nearly impossible to dry out the turkey, even if you happen to overcook it slightly. It’s like an insurance policy against serving dry, stringy meat. Simply put, brining results in a more tender, juicy, and delicious turkey.
How Does Brining Work?
A basic brine is a mixture of water, salt, and optional seasonings like sugar, herbs, and spices. Submerging raw turkey in this salty solution allows the brine to penetrate deep into the meat.
The salt acts to gently unravel turkey’s protein strands, allowing the proteins to hold onto more moisture. So after brining, the turkey can absorb and retain significantly more juices and flavors.
The seasoned liquid also migrates into the meat to add extra flavor. A basic brine makes the turkey taste more “turkey-ish.” Added aromatics like citrus, herbs, garlic, and pepper make it even more delicious.
Choosing a Turkey for Brining
You can brine both fresh and frozen turkeys, but fresh works best. Opt for a natural turkey without any added salt solutions or seasoning. Kosher and heritage breeds also brine especially well.
For food safety, always thaw frozen turkey in the fridge before brining. And brine smaller birds in the fridge too, to prevent bacterial growth. Larger birds can be brined in a cooler if needed.
How Much Salt per Gallon of Brine?
The ideal salt-to-water ratio for an effective turkey brine is:
- 1 cup table salt per 1 gallon water
- 1 1/2 cups kosher salt per 1 gallon water
Too little salt won’t make the brine work properly. Too much will make the turkey inedibly salty. This ratio hits the sweet spot for well-seasoned, juicy meat.
How Long to Brine a Turkey by Size
The brining time depends on the turkey’s weight. Follow these general guidelines:
- 12-14 lb. turkey: 16-18 hours
- 14-16 lb. turkey: 18-20 hours
- 16-18 lb. turkey: 20-22 hours
- 18-20 lb. turkey: 22-24 hours
Larger birds need a longer brining time for the salt to fully penetrate and tenderize the meat. For smaller turkeys under 12 pounds, brine for 12-16 hours.
Resist brining longer than 24 hours, even for huge birds. Over-brining can make the meat too salty or overly softened and mushy.
Step-by-Step Brining Process
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Mix together water, salt, and any flavorings to make your brine. Allow to cool.
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Place turkey in a container and pour in enough chilled brine to submerge it completely.
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Weight down turkey if needed to keep fully immersed. Refrigerate for the recommended time based on weight.
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After brining, remove turkey and pat dry. Discard used brine.
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Apply any rubs or herbs. Roast turkey as desired until a meat thermometer shows it’s done.
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Enjoy your incredibly juicy and delicious holiday bird!
Tips for the Best Brined Turkey
- Chill the brine before adding turkey.
- Keep chilled while brining.
- Flip turkey halfway through.
- Don’t brine longer than 24 hours.
- Pat turkey dry after brining.
Make Delicious Brines with Flavorings
Basic brine works wonders, but you can also add extra flavor with:
- Citrus juice and zest
- Fresh or dried herbs
- Spices like peppercorns, cloves, allspice
- Garlic, ginger, onion
- Sugar, molasses, honey or maple syrup
- Alcohol like wine, beer, or cider
Get creative with your own signature brine!
Brining Ensures Perfectly Cooked Turkey
One major perk of brining is it protects you from overcooking and drying out the turkey meat. The salt and moisture help keep it tender and juicy even if roasted slightly too long.
Still, follow recipe cook times and use a meat thermometer. Target an internal temp of 165°F in the thickest part of the breast and thigh to ensure it’s safe to eat.
Let the brined turkey rest 15 minutes before carving for the juices to reabsorb. The results will be remarkably moist, flavorful meat worthy of your holiday feast!
What Is Brining?
Brining means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out.
A brine also lets me season the turkey with spices and herbs, especially the skin. One of my favorite pairs is sage and citrus. Its so festive and makes the house smell amazing.
- This technique is called wet brining. But you can also dry-brine your turkey. For this method, you don’t put the turkey in a brine solution; instead, you just salt the outside and let it sit for a day or so.
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Other Ingredients to Use in Turkey Brine
- Clementines instead of oranges
- Rosemary instead of—or in addition to—sage
- Juniper berries
- Coriander
- Fennel
How long should you brine a turkey for?
FAQ
Do you rinse a turkey after brining?
Is it worth brining a turkey for 12 hours?
What happens if you brine a turkey for 48 hours?
Is 3 days too long to dry brine a turkey?
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.