Brining is a great way to help ensure your holiday turkey is flavorful, juicy and tender. But nailing the cook times can be tricky. In this guide, we’ll provide details on how long to cook a brined turkey per pound, along with tips for maximizing moisture and flavor.
Overview of Brined Turkey Cook Times
The cooking time for a brined turkey depends on a few factors, but here is a general timeline as a starting point:
- 325°F oven temperature
- Approximately 13 minutes per pound
- For example, a 12 lb turkey takes around 156 minutes (2 hrs, 36 mins)
These times are for an unstuffed turkey. A stuffed bird will take longer. Always rely on a meat thermometer to confirm the turkey reaches 165°F at the thickest part of the breast and thighs.
Below we’ll cover more details on getting the cook time right,
Choosing the Right Size Bird
Picking the proper size turkey for your gathering is key Here are some tips
- Estimate 1 pound of turkey per person as a general rule of thumb.
- Small turkeys (under 12 lbs) cook faster than large birds over 18 lbs.
- Allow 1-2 lbs extra for leftovers and second helpings.
- Consider oven size – very large turkeys may not fit.
- Shop early, as smaller turkeys sell out. Order well in advance from a farm or butcher.
Choose the right size bird for your group and oven space based on these tips.
Should You Cook a Brined Turkey Covered or Uncovered?
For ideal crispy, golden brown skin, it’s best to cook the brined turkey uncovered. Tenting with foil will steam the skin and result in a paler, soft texture.
If the skin browns too quickly while uncovered, you can loosely tent with foil, but remove it for the last 30-60 minutes for crisping.
Can You Stuff a Brined Turkey?
It’s not recommended. Stuffing adds mass that takes longer to cook, leading to dried out breast meat. Cook stuffing separately for food safety and maximum moisture.
If you do stuff, rely on a meat thermometer to ensure the center of the stuffing reaches 165°F.
Should You Rinse a Brined Turkey Before Cooking?
Yes, always rinse the turkey thoroughly before cooking to remove excess salt from the brine. Pat the skin dry with paper towels before placing it in the oven.
Can You Use a Higher Oven Temp to Reduce Cook Time?
It may seem logical to use a higher oven temperature to speed up cooking. But high heat can lead to burning, uneven cooking and drying out the meat.
Stick to 325°F for the most tender, properly cooked turkey. Don’t be tempted to crank up the temperature.
How Long to Let a Brined Turkey Rest Before Carving
Letting the cooked turkey rest is crucial for evenly distributed juices and tender meat. Follow these guidelines:
- Remove turkey from the oven and let rest on a cutting board for 20-30 minutes.
- Loosely tent with foil to keep warm.
- This allows juices to absorb back into the meat.
- Carve turkey after full rest time. Slice breast meat across the grain.
Adjusting Cook Time for Non-Standard Sized Birds
If your turkey is smaller or larger than the average, adjust cook times:
- Smaller birds under 12 lbs may cook slightly faster. Check early and reduce time if needed.
- Larger turkeys over 18 lbs require extra time. Plan for 15-18 minutes per lb.
- Every oven cooks differently, so rely on a meat thermometer for doneness.
Can You Use Higher Heat for Crispier Skin?
A common misconception is that higher heat equals crisper skin. But blasting the turkey with very high heat can burn the exterior before the inside cooks through.
For the crispiest skin:
- Cook at 325°F most of the time.
- For the last 30-60 minutes, increase temp to 375°F if skin isn’t browned enough.
- Rub skin with oil or butter before cooking for extra crisping.
Grilling and Smoking Brined Turkey
While oven roasting is most common, you can also grill or smoke brined turkey. Cook times will vary based on technique. Rely on an instant read thermometer for doneness.
On the grill, use indirect heat with a drip pan to prevent burning. For smoking, cook low and slow at 225-250°F until the breast and thighs reach 165°F.
Brining Turkey Overnight
For maximum moisture and flavor infusion, turkey can be brined in the refrigerator up to 24 hours. Any longer than that can cause the meat to become too salty.
Make sure the brine fully covers the bird. Chill at 40°F or below while brining. Cook as usual once fully brined.
When cooking a brined turkey, allow approximately 13 minutes per pound at 325°F, calculating the time based on the total weight. Rely on an accurate thermometer to ensure the breast and thighs reach a safe 165°F. Let the turkey rest before carving for juicy, properly cooked meat. Follow these guidelines for a foolproof, flavorful holiday turkey every time.
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More About This Recipe
- This recipe is for people who don’t really like turkey. Beating around the bush about this bird is not a sin. Turkeys are very hard to cook right because they are so big. Some parts of the bird, like the breast, have to be cooked for too long so that the whole thing is done. This makes the meat dry, which is exactly what turns so many people off about turkey. Luckily, there’s a way around this, and it’s called brining. Braising is a way to get your meat ready to be juicy and tender. You can use a wet brine, which is what this recipe calls for, or a dry brine. When you wet brine a turkey, you put it in a brine, which is a salty liquid, for a long time. In this case, 8 to 12 hours. It tastes and feels better because the salty brine breaks down the meat’s connective tissue. If you want to roast a brined turkey for Thanksgiving, even people who don’t like turkey will change their minds! Just keep in mind that if you start with a frozen turkey, it will take a few days to both thaw and brine. Please use our helpful chart to figure out how long your turkey will need to defrost. Then, find out how to brine a turkey and how to cook a turkey step by step. If you’d like to try something different, check out our Lemon, Garlic, and Herb Dry-Brined Turkey recipe. You can also skip the brining step and look at some of our other turkey recipes instead.
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- Prep Time 15 min
- Total 12 hr 30 min
- Servings 14
- Ingredients 8
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- 2 gallons cold water
- 2 cups kosher salt or 1 cup table salt
- 1 whole turkey (12 to 14 pounds), not already basted; thawed if frozen
- 1 medium onion, cut into fourths
- 1 medium carrot, coarsely chopped
- 1 medium celery stalk, coarsely chopped
- 1 teaspoon dried thyme leaves
- 3 tablespoons unsalted butter, melted
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- Step 1: Put salt and cold water in a large, clean, non-corrosive bucket or stockpot. Stir the mixture until the salt is completely mixed in. Add turkey. Cover and refrigerate 8 to 12 hours.
- Step 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Rinse the turkey well under running cool water and rub it gently on the outside and inside to get rid of the salt. Pat skin and both interior cavities dry with paper towels.
- Step 3: Use a skewer to attach the turkey’s neck skin to its back. Fold wings across back of turkey so tips are touching. Mix the onion, carrot, celery, and thyme with 1 tablespoon of the melted butter. Put the vegetables in the turkey’s cavity.
- Step 4: Put the turkey on a rack in a large shallow roasting pan with the breast side down. Spread 1 tablespoon of melted butter over the whole back of the turkey. Turn turkey over. Apply the last tablespoon of melted butter to the whole breast side of the turkey. Place the oven-safe meat thermometer so that the tip is in the thickest part of the inside thigh and not on the bone. (Do not add water or cover turkey. ) .
- Fifth, roast the meat uncovered for three hours and thirty minutes to four hours, brushing it twice with pan drippings in the last thirty minutes of cooking.
- Step 6: The turkey is done when the thermometer reads 165°F and the drumsticks jiggle easily when you lift or twist them. If you don’t use a meat thermometer, check to see if the meat is done after about three hours. When the turkey is done, put it on a warm platter and cover it with foil to keep it warm. Let stand about 15 minutes for easiest carving.
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How to Brine and Roast a Whole Turkey
FAQ
Is the cooking time different for a brined turkey?
Is it better to cook a turkey at 325 or 350?
How many hours per pound brine?
Does brining increase cooking time?
How long does it take to brine a Turkey?
Quicker Brining Method: To brine your turkey in less time, use 2 cups kosher salt and 2 cups sugar. Cover and refrigerate for 4 to 5 hours. Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
What temperature should a brined Turkey be cooked at?
However, a lower cooking temperature will be sufficient if the turkey is brined for several days. In general, it is best to cook a brined turkey at 325 degrees Fahrenheit. This will ensure the turkey is juicy and flavorful without being dry or overcooked. Do brined turkeys cook faster? The quick answer is yes; brined turkeys do cook faster.
How long does it take to cook a ten pound turkey?
A ten-pound turkey will take approximately 1 hour and 36 minutes to cook when properly brined. The turkey is ready to eat when the internal temperature reaches 165 degrees Fahrenheit. The best way to cook a 14 lb brined turkey is by roasting it in the oven.
How do you cook a brined Turkey?
There are a few things to remember when cooking a brined turkey: First, remove the turkey from the brine at least 2 hours before cooking. This will help to prevent the turkey from being too salty. Second, cook the turkey at a low temperature. This will help keep the meat moist and prevent it from drying.
How do you brine a 20 pound turkey?
Brining a 20-pound turkey is a great way to ensure that it is moist and flavorful. The process involves soaking the turkey in a salt-water solution for several hours or overnight. This helps to break down the proteins in the meat, making it more tender. The salt also helps to draw out moisture, which is then reabsorbed during cooking.
How long does it take to cook a turkey breast?
It’s recommended to place the turkey in the brine breast side down. The turkey breast meat tends to dry out first during the cooking process. How long to bake will depend on the size of your turkey, a large bird can take about 5hrs. 15 minutes per pound or 4lbs per hour is typical.