Brining is one of the best ways to ensure your wild turkey ends up moist, flavorful and delicious. It may seem intimidating at first, but it’s actually a simple process that takes some planning ahead but is well worth the effort. As an avid hunter and wild game cook, I’ve brined many turkeys over the years and learned a lot about the proper techniques. Here are my tips for how to brine a wild turkey successfully.
Why Brine a Turkey?
Brining serves two important purposes
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It helps the turkey retain moisture, preventing it from drying out as it cooks. Wild turkey tends to be leaner than domestic turkey, making it especially prone to dryness
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It infuses the meat with extra flavor. The salt, sugars and aromatics permeate deep into the meat to season it throughout.
This results in a juicy, well-flavored bird that makes for a superior holiday meal or wild game dinner.
Choosing a Wet or Dry Brine
There are two main methods for brining poultry:
Wet brine:
The turkey is submerged in a saline solution of water, salt, sugar and spices. This allows the greatest flexibility in adding different flavorings. A good starting ratio is 1 cup salt to 1 gallon water. Too much salt can make the meat overly salty.
Dry brine:
The turkey is rubbed all over with a salt-based blend and left to cure in the fridge uncovered. A ratio of 1-1.5% salt by weight of the turkey is ideal. It evenly seasons the meat without over-salting.
Both techniques work well. I tend to use wet brines since I like being able to add aromatics like citrus, herbs and peppercorns. But dry brining is simpler and less messy.
Wet Brining Process
Here are the steps I follow for wet brining a wild turkey:
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Make the brine. Good basic ingredients are water, salt, sugar, bay leaves, peppercorns, citrus and herbs like thyme or parsley. Bring to a boil to dissolve the salt and sugar, then let cool completely before adding the turkey.
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Place the thawed, rinsed turkey in a container big enough to hold it fully submerged in the brine. Weigh it down with a plate or brining bag.
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Refrigerate 12-24 hours. Longer can make it too salty. Turkey breasts need less time than a whole bird.
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Remove the turkey and pat dry. Let it air dry in the fridge uncovered for 8-24 hours. This helps the skin crisp up.
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Cook as desired – roast, smoke, grill, etc. The brined meat will be noticeably moister and more flavorful.
Dry Brining Tips
For dry brining, follow this simple process:
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Calculate 1-1.5% of the turkey’s weight in salt. Weigh precisely for best results.
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Mix the salt with any other seasonings – sugar, herbs, pepper, citrus zest, etc.
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Pat the turkey dry and evenly coat all surfaces with the dry brine mix.
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Seal or cover and refrigerate 12-24 hours. The precise salt ratio prevents over-brining.
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Rinse off the brine, pat dry, and roast.
Brining Considerations
Keep these tips in mind:
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Brining preserves moisture, but doesn’t substitute proper cooking. Still use a meat thermometer and don’t overcook.
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Let brined meat rest before carving to allow juices to redistribute.
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Avoid highly acidic brines, as acids can negatively impact texture.
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Chill brine before adding turkey. Warm brine partially cooks the surface meat.
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Brining too long even in a balanced brine can make the meat too salty.
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Dry brined turkeys cook faster – reduce oven temp 25°F and check early.
How to Make the Best Turkey Brine
When brining a turkey, whether it’s farm-raised or wild, using a wet or dry brine, there are some key tips to follow:
Wet Brine
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Use a ratio of 1 cup salt to 1 gallon water as your base. Adding aromatics like sugar, spices, citrus, garlic, etc. is optional.
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Avoid using soda or other acidic ingredients as they will negatively impact the brining process.
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Cool the brine completely before submerging the turkey. Warm brine will start cooking the meat.
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Brine for 12-24 hours for best results. Much longer will make the turkey too salty.
Dry Brine
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Use a precise ratio of 1.5-1.75% salt to the turkey’s weight. Weigh carefully.
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Mix in other dried seasoning as desired, like sugar, herbs, pepper, etc.
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Pat the turkey dry, then coat evenly with the dry brine mixture.
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Refrigerate 12-36 hours. The precise salt ratio prevents over-brining.
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Rinse off the brine before roasting.
Out of This World Turkey Brine
My favorite wet turkey brine recipe includes:
- 1 gallon water
- 1 1⁄2 cups canning salt
- 1⁄3 cup brown sugar
- 1⁄4 cup Worcestershire sauce
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
Bring the brine to a boil to dissolve the salt and sugar. Cool completely before adding the rinsed turkey. Refrigerate 12-24 hours.
This makes for an incredibly moist, well-seasoned bird with great flavor from the Worcestershire, garlic and pepper. The sweetness of the brown sugar balances beautifully.
Brining is easy once you understand the basic principles. For wild turkey, it helps ensure a juicy, tender and flavorful meal. Take your time with the planning and preparation, use the proper ratios for wet or dry brining, and you’ll be rewarded with delicious results. Experiment with different flavors to find your perfect turkey brine.
Wild vs. Domesticated Turkey
If you are cooking a wild turkey, you will want to make sure it has aged properly. I prefer dry aging my meat before it is frozen. During dry aging, the meat needs to be surrounded by a constant air temperature of 34-37 degrees. This denatures (breaks down) the meat.
A domesticated turkey from the grocery store, on the other hand, is ready to cook. You can thaw the meat as per the instructions and then begin with a brine.
You can brine your bird before or after spatchcocking it, which I really think you should do.
- If I want to brine the turkey with water, I will spatchcock it first.
- But if I’m going to dry brine, I’ll butterfly the turkey before I put the dry rub on it.
Brining Meat is simple and results in a brilliant flavor!
Frying a Whole Turkey
- For a 12- to 14-pound turkey in a 30-quart pot, 4 to 5 gallons of cooking oil, peanut oil if no one is allergic to peanuts
- 1 12 to 14 pound turkey
- Turkey Dry Rub mixture of 2 Tbsp. Kosher salt, 1 Tbsp. pepper, 1 tsp. garlic powder, 2 tsp. thyme, 2 tsp. rosemary.
- Bring oil in the fryer to 375 degrees.
- After letting the turkey dry out, rub it all over with the dry rub, inside and out.
- Once the oil is 375 degrees, PLACE the turkey in the oil SLOWLY until it is completely submerged. This should take at least 5 minutes. The temperature of the oil will drop. The oil should be heated back up to 350 degrees. The turkey should be cooked at 350 degrees for another 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees.
Smoking meat rocks! I can’t say it any more clearly than that. I thought my roasted chicken tasted just as good as smoked chicken, but my husband begged to differ. We had a cook-off to determine who as correct. Hands down, smoked meat has a flavor that just can’t be touched. Don’t get me wrong, I love roasted meat — but side-by-side, smoked flavor rules.
Smoking meat is one of life’s treats to me. I love to use my smoker and cook chicken, sausage, and pork butt all at one time. Then we feast throughout the week on the bounty.
Smoked turkey is just fabulous. You get tender, succulent, juicy meat with a crispy exterior packed with flavor. What’s not to love? There’s just nothing like a smoker packed out with meat.
For more tutorials and recipes like this one, check out my books HERE or on Amazon.
Brining! (How to prepare a Turkey -Even WILD TURKEY!)
FAQ
How long should you brine a wild turkey?
What is the formula for brine?
How long to brine a turkey for smoking?
Can You brine a Turkey?
Adding the turkey while the brine is warm will partially cook the surface of the meat, which prevents proper absorption of salt and liquid. If you want the brine ready to use immediately, only pour in a portion of the water to dissolve the salt and sugar, then top off with ice until you have a gallon of liquid.
Can You brine a thawed turkey breast?
Bring to a boil to dissolve the salt and sugar, then let cool completely before adding the turkey. Place the thawed, rinsed turkey in a container big enough to hold it fully submerged in the brine. Weigh it down with a plate or brining bag. Refrigerate 12-24 hours. Longer can make it too salty. Turkey breasts need less time than a whole bird.
How does brining a turkey work?
The key to the technique is understanding how brines work and a few things to avoid. Brining is simply infusing a protein with salt, which seasons the meat internally, helps it to retain moisture, and firms up the texture. Since turkey is so lean, this process makes up for the lack of fat and helps to keep the meat moist.
Does brining a turkey make it taste better?
But here is my solution, and I think it makes turkeys or any other lean meat taste exponentially better: A great turkey starts with a great brine. Brining your turkey helps produce a moist, flavorful bird with minimal effort. The brine works to infuse the meat with flavor, and helps the bird retain moisture.
How do you brine a Turkey a day before roasting?
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
How do you brine a Turkey in a crock pot?
Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate.