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Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.
If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. Brining a turkey the right way may take some time (start at least two days before the feast), but the meat that comes out of it is the juiciest and most delicious. Chef Thomas Keller’s simple turkey brining method gives you the best of both worlds: a dry-brined turkey with crispy skin and a wet-brined turkey with the most juicy meat. How, you ask? Let’s get into it.
Brining a turkey is an essential step for achieving a moist, flavorful and tender bird on Thanksgiving. But when is the right time to start brining before cooking your turkey? The answer depends on a few factors.
Why Brine a Turkey?
Brining, also known as wet-brining, involves soaking the raw turkey in a saltwater solution for a period of time before roasting. This allows the turkey to absorb moisture, resulting in a juicier interior and more evenly-cooked meat. The salt also helps season the turkey and enhances its flavor.
Some key benefits of brining include:
- Moist, juicy meat that stays succulent even after cooking
- Well-seasoned flavor throughout the meat
- More even cooking since the meat retains moisture better
- Better texture – brining makes the meat tender
So if you want your Thanksgiving turkey to be as delicious as possible, brining is a must.
How Many Days Before Should You Start Brining?
The ideal time to brine a turkey is 1-3 days before cooking, Here are some more specifics
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Overnight (12-24 hours): The minimum brining time for basic flavor and moisture. Good for smaller birds under 12 lbs.
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1-2 days (24-48 hours) The ideal for most turkeys under 18 lbs Gives time for brine to fully penetrate and season the meat,
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2-3 days (48-72 hours): Best for large turkeys over 18 lbs. The extended brine helps ensure even seasoning and moisture.
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3-4 days (72-96 hours): The max time to brine. Any longer risks over-salting and a spongy texture.
So in general, its best to start brining 1-3 days before Thanksgiving to get the full benefits. A good rule of thumb is about 1 day of brining time per 4-5 lbs of turkey weight.
Here are some examples:
- 12 lb turkey – brine for 24-48 hours
- 16 lb turkey – brine for 48 hours
- 20 lb turkey – brine for 72 hours
If you only have 24 hours before cooking, an overnight brine will still make a positive difference. Just know that the longer you can brine, the more flavorful moisture the turkey will absorb.
Brining Timeline Before Thanksgiving
Here is a suggested brining timeline for common turkey sizes:
- 5-7 days before: Buy and thaw frozen turkey
- 3-4 days before: Remove turkey from brine, pat dry and let sit uncovered in fridge
- 2-3 days before: Start brining turkey
- 1 day before: Take turkey out of brine, pat dry and let air dry in fridge
- Thanksgiving Day: Roast perfectly brined turkey!
This timeline ensures the brining has enough time to work its magic. Letting the turkey air dry after brining helps get crispy skin too.
Tips for Brining Before Thanksgiving
Here are some top tips for successfully brining your turkey before the big feast:
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Make the brine 1-2 days in advance – this allows time to fully dissolve the salt and integrate flavors.
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Cool brine before adding turkey – hot brine can breed bacteria. Cool to below 40°F first.
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Submerge turkey fully – weigh down if needed to keep under brine.
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Brine in fridge – maintain safe temperature below 40°F. Use a cooler with ice if fridge space is tight.
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Rinse after brining – this removes excess salt from the exterior.
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Dry thoroughly before roasting – this helps get crispy skin. Let air dry for optimal results.
Brining Supplies to Have On Hand
Make sure you have the necessary supplies for brining handy before getting started:
- Large pot or container for brine
- Brining bag or turkey-size oven bag
- Salt – kosher salt is best
- spices/herbs/aromatics for flavor
- Water – cooled below 40°F before brining
- Ice packs if cooling in a cooler
- Meat thermometer
Fried Turkey Alternative
If brining sounds like too much work, consider fried turkey as an alternative! Fried turkey cooks up super moist and delicious with less effort. Get equipment like a propane turkey fryer, peanut oil, thermometer and injector marinade to get started.
Enjoy Your Perfectly Brined Turkey!
Allowing enough time to brine before Thanksgiving is crucial for a succulent bird with great flavor. Follow these brining tips starting 1-3 days before roasting and you will be rewarded with a supremely juicy, tender and delicious turkey everyone will love!
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Wet brine vs. dry brine:
You have two ways to go here: the wet-brining method or the dry-brining method. For dry-brining, you rub a turkey with salt and maybe some aromatics, then put it in the fridge overnight or for up to three days to let the skin dry out. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.
Soaking a turkey in a saltwater solution overnight is called wet-brining. The result is a very flavorful bird that is full of water. A turkey that is left to soak in water that doesn’t have salt will get plumper, but when there is salt, the proteins soak up more of the brine and hold on to more of that water as it cooks. One 12-pound turkey that has been soaked in a wet brine overnight will weigh more than 13 pounds when it comes out. This extra water will balance out the juices that are lost during roasting in the oven, making for a very moist bird. Adding more flavors, like apple cider, maple syrup, chile peppers, or star anise, is also possible with a wet brine.
Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.
What happens if I brine my turkey for 2 days?
FAQ
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