How Much Liquid Do You Need to Brine a Turkey?

Brining a turkey before roasting is one of the best ways to ensure a moist, flavorful bird on your holiday table. The process of soaking the turkey in a saltwater solution helps the meat retain moisture, preventing it from drying out during cooking. Plus, brining provides the opportunity to infuse extra flavor into the meat. However, one key question when brining a turkey is determining exactly how much liquid you need. The amount of brine needed depends primarily on the size of your turkey.

Standard Brine Formulas for Different Turkey Sizes

There are some general formulas to follow when figuring out how much brine you need for a turkey:

• For an 8 to 12 pound turkey use 2 gallons of water and 2 1/2 cups of kosher salt. This will make enough brine to submerge a small to medium-sized bird.

• For a 13 to 17 pound turkey, increase the brine to 2 1/2 gallons of water and 3 1/4 cups of kosher salt. The extra water ensures the larger bird is fully covered

• For an 18 to 22 pound turkey, use 3 gallons of water and 3 3/4 cups of kosher salt. The biggest turkeys need the most brine to soak correctly.

So in general, plan on 1 gallon of water for every 8 to 10 pounds of turkey. Scale the salt up accordingly at a ratio of 1 cup per gallon of water. This will provide enough liquid to completely submerge the turkey while brining.

Tips for Calculating How Much Brine You Need

When determining how much brine to make, keep these tips in mind:

• Weigh your turkey to get an accurate size, rather than relying on the estimated weight on the label.

• Check if your container is large enough to hold the brine and turkey. Look for food-safe buckets or a large stockpot.

• Account for displacement. The turkey will displace some of the brine when submerged. Make a bit more brine than you think you need.

• Make extra brine if needed. It’s easy to whip up more saltwater solution if your turkey isn’t fully covered.

• A partial brine is fine. If you can’t completely submerge the turkey, a partial brine is better than none at all.

• Salt is key. Don’t skimp on salt even if you don’t have enough water. The salt facilitates moisture retention.

Brining Container Options

You’ll need a food-safe container large enough to fully submerge your turkey in the brine solution. Here are some good options:

• Stockpot: A clean stockpot or soup pot works perfectly for small to medium turkeys. Ensure it’s big enough for your bird.

• Food-grade bucket: 5-gallon buckets from a restaurant supply store are ideal for large turkeys up to 22 pounds.

• Cooler: Use a clean cooler if your turkey is too big for the fridge. Surround with ice to keep cool.

• Brining bag: Place the turkey in a brining bag inside a pot or container to keep things tidy.

• Crisper drawer: A clean empty crisper drawer can hold a brining bagged turkey if space is tight in the fridge.

Calculating Brine for Flavor Additions

The basic brine is simply water and salt. But many cooks like to add flavorings like aromatics, citrus, herbs and spices. When adding extra ingredients to your brine, keep these tips in mind:

• Stick to the basic salt-to-water ratio. Don’t reduce the salt because you added other flavorings.

• Limit aromatics to a handful of ingredients. Things like peppercorns, bay leaves, garlic and citrus peels are great in a brine.

• Use whole spices and fresh herbs. Ground spices may cause the brine to become cloudy.

• Focus seasoning on the skin. Citrus peels, pepper and herbs will add the most impact to the turkey’s skin.

• Save some for roasting. Use leftover peeled citrus and herbs to stuff the turkey cavity while cooking.

Brining Times Based on Turkey Size

Once you have enough brine to submerge your turkey, how long should you soak it? Follow these guidelines:

• 8 to 12 pound turkeys should brine for 8 to 12 hours.

• 12 to 15 pound turkeys need a 12 to 18 hour brine.

• Larger 15+ pound turkeys can soak for 18 to 24 hours.

In general, plan for 1 to 1 1/2 hours of brining time per pound of turkey. Soak it as long as you can spare to maximize moisture and flavor. Even just a few hours of brining makes a difference!

Storing and Reusing Extra Brine

Any brine that touched raw poultry should be discarded. However, you can reuse brine that did not contact raw meat, properly stored.

• Cool used brine and refrigerate up to 2 weeks.

• Freeze for longer storage up to 3 months.

• Boil brine before reusing to eliminate bacteria.

• Always make new brine for raw poultry, even if you reuse old brine for vegetables or other items.

Brining Ensures Delicious, Juicy Turkey

Determining how much brine you need is an important first step to brining success. While it may seem like a lot of liquid, having enough to fully submerge the turkey is key. Follow the rough guidelines of 1 gallon of water for every 8 to 10 pounds of turkey. With the right amount of brine, you’ll enjoy mouthwateringly moist and flavorful holiday turkey.