Here is the quick answer on how to brine a turkey: soak a fully thawed turkey in a cold saltwater brine (1 cup of kosher salt per gallon of water) in the fridge for 12 to 24 hours, or rub it with kosher salt and let it dry brine uncovered for 24 to 48 hours. Then pat it dry and roast it like you normally would. I have brined our Thanksgiving turkey both ways for years and I will never go back to an unbrined bird. It is the easiest thing you can do for a juicy, flavorful turkey and it frees you up to focus on the rest of your Thanksgiving menu.
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What Does Brining a Turkey Do?
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Brining seasons the meat with salt before it ever hits the oven. The salt loosens some of the proteins in the muscle so the meat holds on to more of its own moisture while it roasts. That means juicier breast meat, seasoning that goes all the way through instead of sitting on the surface and a little extra wiggle room if the turkey stays in the oven a few minutes too long.
What You Need to Brine a Turkey
- A fully thawed turkey (giblets and neck removed)
- Kosher salt. I use Diamond Crystal kosher salt. If you use Morton kosher salt, use about half as much because it is much denser.
- Sugar plus aromatics like bay leaves, black peppercorns, garlic, fresh rosemary and thyme
- A heavy duty turkey brining bag or a clean food-safe bucket
- A sturdy roasting pan with a rack for roasting
- A leave-in probe thermometer or an instant read meat thermometer so you know exactly when it is done
How to Wet Brine a Turkey: Step by Step
- Make the brine. In a large pot, stir 1 cup of Diamond Crystal kosher salt and 1/2 cup of sugar into 1 gallon of warm water until dissolved. Add 4 bay leaves, 1 tablespoon of peppercorns, a halved head of garlic and a few sprigs of rosemary and thyme.
- Cool it completely. The brine must be fridge cold (below 40°F) before the turkey goes in. To speed things up, dissolve the salt and sugar in half a gallon of hot water, then add half a gallon of ice.
- Submerge the turkey. Set the turkey in a brining bag inside a roasting pan or bucket (to catch any leaks), pour in the brine and seal. Make an extra batch if the bird is not fully covered.
- Refrigerate. Brine for about 1 hour per pound, between 12 and 24 hours. Never go past 24 hours or the meat can turn spongy and salty.
- Dry it well. Lift the turkey out, discard the brine and pat it very dry with paper towels. For extra crispy skin, let it sit uncovered on a rack in the fridge for a few hours.
- Roast. Roast as usual but skip any added salt. The turkey is done when the thickest part of the breast and the innermost part of the thigh both read 165°F.
How Long Should You Brine a Turkey?
| Turkey size | Wet brine | Dry brine |
|---|---|---|
| 10 to 13 lbs | 12 hours | 1 to 2 days |
| 14 to 18 lbs | 14 to 18 hours | 2 days |
| 19 to 24 lbs | 19 to 24 hours | 2 to 3 days |
| Bone-in turkey breast | 4 to 8 hours | 1 day |
Dry Brine vs Wet Brine: Which Is Better?
Both work beautifully, so it really comes down to your fridge space and the skin you want. To dry brine, rub the turkey all over with about 1 tablespoon of Diamond Crystal kosher salt per 4 pounds (about half that with Morton) and set it uncovered on a rack in the fridge for 24 to 48 hours. No bucket, no sloshing and the skin roasts up incredibly crisp.
A wet brine gives you the juiciest meat and is the most forgiving if you are nervous about drying out the bird, but it takes up a lot of room. My honest take? If your fridge is packed the week of Thanksgiving (and whose is not), go with the dry brine. If you want maximum juiciness and have the space, wet brine it.
Turkey Brining Mistakes to Avoid
- Brining a pre-salted turkey. Check the label. Kosher, self-basting and “enhanced” turkeys are already salted, so skip the brine.
- Using warm brine. Always cool it completely before the turkey goes in.
- Salting again before roasting. The meat is already seasoned. Use butter and herbs instead.
- Skipping the pat dry. Wet skin steams instead of browning.
- Seasoning the gravy before tasting. Drippings from a brined bird are salty. Skim them with a gravy fat separator and taste before adding any salt.
Turkey Brine FAQ
Do you rinse a turkey after brining?
No. The USDA recommends against rinsing raw poultry because splashing spreads bacteria around your sink. Just pat it very dry with paper towels.
Can you brine a frozen turkey?
The turkey needs to be fully thawed first so the brine can reach the meat and the bird stays at a safe temperature. Plan on about 24 hours of thawing in the fridge for every 4 to 5 pounds.
Can you brine a turkey in a cooler?
Yes, as long as the brine stays below 40°F the whole time. Use plenty of ice packs in sealed bags and check the temperature every few hours.
Will a brined turkey taste too salty?
Not if you stick to the ratios and timing above and skip any extra salt before roasting. Over-brining past 24 hours is what makes a turkey taste salty.
Shop This Post
- Extra Large Turkey Brining Bags (Set of 2)
- Diamond Crystal Kosher Salt
- Cuisinart Chef’s Classic 16 Inch Roasting Pan with Rack
- TempPro Leave-In Meat Thermometer
- Alpha Grillers Instant Read Meat Thermometer
- OXO Good Grips Gravy Fat Separator
More Thanksgiving Ideas
Once your turkey is brining, plan the rest of the feast with my stress-free Thanksgiving guide with 32 easy recipes and pick out a short Thanksgiving prayer for the table. Feeding a crowd all weekend? These simple meals for large groups and easy crockpot fall dinners are lifesavers. And when you are ready to look ahead, my Christmas party appetizers are next up.
Pin this for later! Save this turkey brine guide to your Thanksgiving board and follow us on Pinterest for more holiday recipes and hosting tips.
