A great Turkey Brine Recipe is the difference between a good Thanksgiving turkey and a great one that people will be talking about for years to come. Knowing how to brine a turkey will make a huge difference in your bird whether you plan to roast it, smoke it, or deep-fry it! This quick and easy technique will ensure a deliciously juicy, moist turkey every time!
Whether you are planning a big holiday meal or just serving a special Sunday supper, we’ve got you covered with all the sides you love with a classic turkey dinner, including my favorite turkey gravy. Be sure to check out our collection of the Best Thanksgiving Recipes to see them all!Table of Contents
Brining is an essential step for ensuring a juicy, flavorful deep-fried turkey It helps the bird stay moist while allowing it to absorb seasoned flavors. This guide will walk you through how to properly brine your turkey before tossing it in the deep fryer for a perfect crispy, golden bird packed with flavor.
Why Brine Before Frying?
Brining provides multiple benefits
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Keeps the meat moist – the brine solution is absorbed deep into the meat
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Adds flavor – it infuses seasoning throughout the turkey.
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Tenderizes – it breaks down muscle fibers.
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Helps maintain shape – the turkey doesn’t shrink or warp out of shape.
Skipping brining means you’ll likely end up with a dried out, bland tasting bird. Taking the time to brine properly guarantees you a better end result.
Selecting a Brine
You have two options for brine – make your own from scratch or use a pre-made brine mix. Homemade allows you to customize flavors completely, while pre-made mixes simplify the process.
Popular brine ingredients include:
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Salt – enhances flavor and retains moisture.
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Sugar – balances saltiness and aids browning.
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Herbs and spices – complement flavors.
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Citrus – adds bright, fresh flavor.
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Vinegar or wine – contributes tangy notes.
Some tasty brine combinations are:
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Brown sugar, kosher salt, garlic, pepper
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Apple cider, cinnamon sticks, allspice
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Orange juice, jalapeño, cumin, oregano
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Pineapple juice, ginger, thyme
Brining Supplies
You’ll need:
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Large plastic bucket or container
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Brine ingredients
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2 gallons ice water
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Weight – plate or brining bag to fully submerge turkey
Avoid metals like aluminum that can react. Use food-safe plastic or glass only.
Step-by-Step Brining
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Make the brine solution. Bring to a boil if the recipe requires. Allow to fully cool.
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Place thawed turkey in the container breast side down.
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Pour in enough brine to completely cover the bird. Weigh down with plate or brining bag if needed.
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Refrigerate for 8-16 hours. Flip turkey halfway through.
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Remove turkey and discard used brine. It can’t be reused. Rinse turkey and pat very dry.
Ensure brine temperature stays at 40°F or below. Extended time above 40°F risks bacterial growth.
Brining Times
For a properly brined turkey, plan approximately:
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1 hour brining time per 1 lb turkey.
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Minimum brining time of 8 hours.
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Maximum brining time of 24 hours.
So a 12 lb turkey needs 12-24 hours in the brine.
After Brining
Once the turkey is removed from the brine:
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Discard used brine – it’s not reusable.
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Rinse turkey well under cool water to remove excess salt.
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Pat extremely dry, inside and out, with paper towels. Very important!
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Apply rub or seasoning if desired. Go light on salt.
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Insert aromatics like herbs, onions, or garlic if using.
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Let sit 30 minutes to come to room temperature before frying.
Frying the Brined Turkey
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Heat oil to 350-375°F in turkey fryer or pot. Monitor temp with a thermometer.
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Use a rigging to slowly lower turkey into the hot oil.
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Maintain oil temperature around 350°F.
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Cook approximately 3-5 minutes per lb.
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Check internal temperature of 165°F in thigh.
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Drain oil and let rest 20 minutes before carving.
The brined turkey will brown beautifully and cook up incredibly moist, tender, and packed with flavor in every bite.
Troubleshooting Common Brining Problems
Too salty: Rinse turkey after brining and soak in water 1 hour. Reduce salt in brine.
Takes too long: Ensure brine and turkey are fully chilled before starting. Use an ice water brine.
Skin too soft: Pat turkey very dry after brining. Let sit 30 mins before frying. Fry at a higher temperature.
Still dry inside: Brine longer (up to 24 hrs). Inject brine into thick areas like breasts.
Dries out when frying: Oil temperature too high. Maintain steady temp of 325-350°F. Cook no longer than 5 mins/lb.
Skin sticks: Don’t overcrowd the fryer. Make sure turkey is fully submerged in oil.
With some simple preparation and care, your brined bird will be the star of the table – crispy and golden brown on the outside, incredibly tender and juicy inside, and bursting with flavor in every single bite.
What is Turkey Brine?
The brining process involves submerging a larger piece of meat in a water and salt solution. You can do a brine with just the water and salt, but we like to add extra flavor with fresh herbs, brown sugar, some spices, and citrus peel.
There is plenty of debate about how much of a difference this makes and you can get sucked down the rabbit hole of reading about brining techniques for hours, but I can say from much testing and experimenting that it’s well worth the minimal effort to brine your turkey.
One caution: Do NOT brine a turkey labeled as kosher. A kosher turkey already has a higher salt content and has essentially already undergone a process similar to brining. So if you brine a kosher turkey, it’s going to end up being way too salty.
A side benefit of brining a large turkey is that is solves the age-old dilemma that is every home cook’s Thanksgiving nightmare of whether the turkey will be completely thawed in time! Even if your partially frozen turkey isn’t quite as thawed as you were intending when you go to brine it, it will be fully thawed after a day in a cold, briny bath!
- A non-corrosive large stock pot, bucket, large cooler, or other container: If you have a small to medium-size turkey like the 12-pounder we used in these photos, you can usually just use a really large pot, which is my preferred approach because of the easy cleanup and it almost always fits easily in my fridge. If your turkey is larger, you may want to consider a large plastic cooler or even a clean plastic bucket from a hardware store so that you have room for a bag of ice to sit on top to keep the turkey cold overnight while it is brining.
- Coarse Kosher salt: This turkey brine recipe is pretty much foolproof except you have to make sure you are using the correct type of salt. I have written the recipe using coarse kosher salt, which is what we always use. It’s affordable, easily accessible, and gives great flavor without making the meat too salty.
- Water: Some brining recipes call for apple juice or apple cider but after experimenting, I’ve decided that we get better results with just 2 gallons of water for the liquid part of this brine recipe.
- Brown sugar: I love adding a little sweetness to the brine.
- Black peppercorns: Don’t substitute with ground pepper. You want whole peppercorns (any variety will work) for a brine.
- Garlic: No need to spend time mincing garlic cloves for this brine recipe. Just smash them flat with the back of a knife and throw them in.
- Fresh herbs: A couple of sprigs of fresh rosemary or thyme help infuse the brine with classic holiday flavors.
- Orange peel: I have found that a little citrus is the key to a really flavorful turkey brine recipe! Just use a vegetable peeler or shape knife to peel off the outer skin of the orange. Lemon peel would work well too, if you don’t have oranges on hand.
- Bay leaves: I always have some dried bay leaves in the cupboard so I throw them in. Honestly, I’m not 100% sure these make a difference, but I always include them anyway figuring it certainly won’t hurt!
- A whole turkey: Obviously you will want a good-sized turkey for a brined turkey recipe. But you could use this wet brine on a whole chicken as well.
Tips for the Best Turkey Brine
- Use the correct amount of the correct type of salt listed in this turkey brine recipe.
- Don’t try brining a Kosher turkey. It already has higher salt content than normal.
- Be sure to completely cover the turkey with the brine solution. If it wants to float up to the top of your brining bucket, weigh it down with a bag of ice or a heavy plate with some cans set on top. Some people find it helpful to use a brining bag if their container is large to make sure the turkey stays fully submerged.
- Remember that there is no need to salt the turkey after brining it. It absorb a significant amount of salt from the brine solution, and any drippings for gravy will already have a good amount of salt to them, so you may not need any additional salt.
- Be sure to put the turkey into the brine solution with the breast side down for the best penetration. If your turkey brine doesn’t quite cover your bird, then rotate it partway through brining for even coverage.
Step By Step Instructions: Brine, Inject, And Deep Frying A Turkey
FAQ
Should you brine a turkey before deep frying?
- Moisture retention: Brining adds salt and other flavorings to the turkey, which helps retain moisture during cooking, preventing dryness.
- Crispy skin: When deep frying, a dry brine is preferred as it draws out moisture from the skin, leading to a crispier texture.
- Flavor enhancement: The brine can include herbs and spices to add extra flavor to the turkey.
How do you dry brine a turkey for deep frying?
DRY BRINE: Combine 1/3 cup kosher salt, 1 tablespoon light brown sugar, and 1 teaspoon freshly ground pepper. Rub the mixture all over a 14 to 16-pound turkey — over the skin, under the skin, and inside the cavity — and refrigerate, uncovered, for at least 8 and up to 16 hours. Rinse and pat dry before roasting.
What is the best way to brine a turkey?
Mix water, salt, brown sugar, Worcestershire sauce, garlic, and pepper together in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine. Cover and store in the refrigerator. Soak for two days before smoking or roasting.
What is the downside of brining turkey?
- You need a big vessel to submerge the turkey, like a cooler or a large bucket
- You need to keep the turkey and brine cold, which can use up your fridge space