How to Brine Turkey?

Good brine is the secret to a juicy, flavorful, and tender turkey that will wow everyone at your table. Are you trying to find the most fabulous turkey brine recipe? We have your back. This wet brine will become a yearly ritual in your home, seasoned with flavorful spices like rosemary and thyme. Any meat can be brined; lean meats like chicken require more than others. Bringing employs salt to flavor, tenderize, and provide more moisture to the core.

Brine Turkey

Brining imparts flavor to meat far more thoroughly than simple salting and dusting spices. This is so that the heart may absorb more moisture after a long soak in salt water. (Turkey isn’t the juiciest of meats so it could use a little moisture help.) Brining guarantees a juicy, tender texture even when cooking a turkey for several hours (so long as you don’t burn the bird or leave the meat in the brine for too long, of course).

BrineTurkey Nutrition Facts

Brine Turkey Nutrition Facts

What is Brining?

Brining is the technique of seasoning meat, like an entire turkey, to ensure that it keeps its natural fluids and flavor while being cooked. Similar to a marinade in that it enhances flavor and softness while adding moisture, brine can be wet or dry. A brine keeps the turkey from drying out and turning bland because cooking an entire turkey takes a long time.

Brining is frequently used in recipes for turkey, brisket, ribs, and other meats. You can flavor the brine in various ways outside the standard ones of salt, sugar, and water, whether you’re using dry or wet brine. Another technique to keep the meat moist is basting, which is frequently combined with brining.

What are the Types of Brining?

Here are two types of brine:

Wet Brine

The conventional method for bringing a turkey involves using a wet brine. To wet brine a turkey, mix salt and water with any additional desired flavorings, such as soy sauce, herbs, honey or molasses, apple cider, and more. Then, immerse the bird in the mixture. The saline water gradually permeates the meat, firming it up and adding extra moisture to the cells.

Although they are simple to pull off, wet brines can take up some room. A five-gallon container needs to fit inside your refrigerator. Using bags of ice may be done outside the fridge, but you must ensure the atmosphere is cold enough for 12 to 24 hours.

Wet-brined turkey almost always comes out juicy and moist, as far as flavor goes. However, others claim that moist brines weaken the taste of the turkey. In contrast to an unbrined turkey, it comes out juicy but flavorless, and the skin usually has more water retention.

Dry Brine

A dry brine performs the same function as a wet brine but without the need for water. It’s just another way of saying salting a turkey in preparation. When the salt infuses with the meat’s juices, it draws moisture out of the heart and produces its brine. The natural tastes of the turkey aren’t diluted by this procedure because there isn’t any extra liquid added. The skin can also dry up in the process, giving the finished product a crispier outside when cooked.

Due to space restrictions, many people find dry bringing simpler than wet brining. You only need enough room in the refrigerator to fit a turkey on a rack; you don’t need to find a big container to hold all that liquid. On the other hand, a dry-brined turkey can unintentionally be over-salted (mainly since we typically don’t rinse it). Pay attention to the ratios and use the appropriate salt quantity for your turkey’s weight.

Benefits of Brining a Turkey

Here are the benefits of bringing a turkey:

  1. Crispy skin: At the end of the bringing process, you will dry the turkey. Since bringing encourages moisture to remain in the turkey and not seep out, patting the turkey dry ensures there’s no moisture left on the skin before you roast it. This means a roast turkey’s skin has a better chance of getting crispy in the oven and staying crispy as you serve it.
  2. Flavorful meat: Turkey meat’s flavor will dissipate during the roasting process unless you brine your turkey to help it retain its flavor. Brining the turkey can also help impart additional flavor through herbs, spices, and liquid (such as a broth) you use while the turkey finishes thawing.
  3. Juicy meat: Bringing a turkey helps the heart retain its natural juices and adds moisture, regardless of whether you use wet or dry brine.
  4. Tender meat: The salt in a brine—whether wet brine or dry brine—helps break down muscle tissue and prevents it from tensing up during the cooking process. Instead, the meat’s muscle tissues will relax while the turkey cooks, leading to a slice of more tender beef.

How to Choose a Turkey to Brine?

Keep in mind that unseasoned turkeys will benefit the most from a bringing. Here are additional tips for choosing a turkey to brine:

  • Since salt is the main component of a brine, a turkey that has already been pre-seasoned with salt or other flavorings isn’t the most excellent choice because it can end up tasting overly salty. All turkeys with the “kosher,” “enhanced,” or “self-basting” labels already have salt in them.
  • Make sure the turkey is at least slightly thawed before bringing it if you intend to use a frozen bird. The turkey will continue to defrost while brought.
  • The work the brine has to accomplish decreases with the quality of the turkey. If at all feasible, try to get a turkey that has been raised locally and ethically because those methods typically result in meatier, tastier turkeys.
  • The dryest section of a turkey is infamously the breast flesh. It can be quicker and still produce excellent results to brine just the turkey breast flesh rather than the entire bird for a smaller gathering or regular supper.

How to Brine Turkey?

Brining a turkey before roasting it can require prep time and patience, but the process can go a long way to impart flavor and moisture. Follow these steps for bringing a turkey.

Make Space in the Refrigerator

Both dry brining and wet brining require refrigeration. Make room in the fridge for a sizable stockpot or large dish to accommodate the turkey that has been dry brined. Choose the lowest shelf possible to prevent any wet brine or raw turkey drippings from falling and possibly contaminating other food items. A bringing bag can help with this.

Prepare the Brine

For a wet brine, put one cup of salt, one gallon of water, and any additional aromatics, such as peppercorns, juniper berries, or bay leaves, in a large stockpot. Heat the mixture until it is warm to the touch and the salt has completely dissolved. Let the brine cool to room temperature after that. Combine the salt, pepper, chopped thyme or rosemary sprigs, and any additional herbs on hand to make a dry brine. Generally, stick to a recipe for turkey brine that incorporates tastes you already know you like.

Prepare the Turkey

Remove the turkey’s giblets, neck, and other meaty components before you start bringing them (you can usually find these in a bag stuffed inside the turkey cavity if you bought it at a grocery store or from a commercial distributor). Inspecting the turkey thoroughly ensures no lingering features or odd skin discolorations.

Brine Turkey

Lower the whole turkey into a large stockpot filled with the salt-water solution for a wet brining. Alternatively, place the turkey in a brining bag and pour it into the brine. Gather the salt and seasoning mix for dry brining and rub it all over every inch of the turkey. Refrigerate the dry brined turkey for a minimum of forty-eight hours, covered with plastic wrap and four hours uncovered. Let the wet brined turkey refrigerate for twelve to twenty-four hours.

How to Roast a Brined Turkey?

Brine Turkey

Start by removing the turkey from the refrigerator after bringing it, whether you used a wet or dry brine. If you used a dry brine, skip this step, remove the turkey from the brining liquid, and pat it dry with paper towels. (With a dry brine, no rising or patting dry is required since the skin will have dried out after being refrigerated uncovered.)

Place the turkey breast side in a roasting pan filled with finely chopped vegetables like celery, onions, carrots, or potatoes. The roast’s internal temperature should reach 165 degrees Fahrenheit after roasting at 325 degrees for fifteen minutes for each pound. Remember that the overall cooking time will vary depending on the size of your turkey.

It is not advised to use a roasting bag because doing so will result in steam building up within the bag, preventing the skin of your roasted turkey from getting wonderfully browned and crispy.

Can you Brine a Frozen Turkey?

An unfrozen or fresh turkey should be brined. But if you’re in a hurry, you may simultaneously brine and defrost your turkey. Of course, starting from a frozen state will add a bit extra time. To simultaneously defrost and brine your turkey in the refrigerator, you’ll need at least 24 hours. The golden rule is to never leave a fresh or frozen turkey out at room temperature for more than two hours, and it should be kept in the refrigerator when you’re not actively preparing the turkey.

Generally, brine your turkey for at least an hour per pound. Therefore, you should bring the bird for at least 12 hours if it weighs 12 pounds. This should guarantee that the brine has ample time to do its job and that the turkey is thoroughly permeated. For the juiciest, tastiest turkey, brine it for up to 48 hours if you have the time. Don’t brine the turkey for more than two days, and ensure it stays chilled the entire time to avoid foodborne disease.


Brining is the process of improving raw chicken and meat’s flavor, moisture, and texture by osmosis (which you may remember from science classes). Essentially, brine is a salty liquid. The water already present in the flesh will interchange with the brine until both are equally salty when you submerge a turkey in it. The proteins in the turkey will begin to break down when salt is taken into the meat, loosening it.

The proteins won’t tighten up as much while the turkey cooks, keeping the core moist. Dry brining doesn’t require any water compared to wet brining. Rub salt and other seasonings on the turkey in its dry form to dry brine it. Like Thisnique calls for the turkey to rest in the refrigerator, but like wet bringing dry brining can be a far less messy procedure.