How to Brine a Turkey (And Why!): 5 Easy Steps to Try this Thanksgiving
Knowing how to brine a turkey could save you (and your family!) from years of dry Thanksgiving turkeys to come. Here are our five easy steps to achieve brining magic.
Thanksgiving dinner used to be simple. Aunt Myrtle brought green bean casserole (see if you can convince her to try our vegan, gluten-free version!), Grandma made her famous marshmallow yams, and everyone ate dry turkey. Well, if that sounds familiar, it could be time for an upgrade. Learning how to brine a turkey will completely change your perception of this classic Thanksgiving meal — here’s why.
In recent years, all sorts of holiday cooking questions have been raised, from the pros and cons of stuffing vs. basting to whether you really need non-toxic cookware and bakeware (you do). Should you opt for a heritage turkey this Thanksgiving? And what about brining?
Brining can be controversial. While many swear that brining a turkey is the only way to go, it definitely requires some extra work. After all, you need time, effort, and a whole lot of fridge space. So, is brining a turkey worth it?
What Is Turkey Brine?
Let’s start with the basics. What is turkey brine for, and does it really make a difference?
Turkey brine is a water-based solution with salt and other seasonings that’s used to moisten and add flavor to a turkey before cooking.
Why Brine a Turkey?
By soaking the turkey in brine for hours before you cook, you can avoid another dry turkey dinner. The salt in the brine breaks down the turkey’s proteins for more tender meat, and the meat soaks up the other seasonings to keep the turkey moist and flavorful.
Ultimately, the brining process aims to produce juicier, tastier meat once the turkey is cooked.
Wet Brining Vs. Dry Brining
There are two key types of brine for your turkey: wet and dry.
Wet brining is the most common way to brine a turkey, and it’s the method we described above. To wet brine, you’ll use a liquid solution to soak your turkey in the seasonings of your choice.
Dry brining uses a rub of seasonings instead of a solution, and it usually requires more time than wet brining. To dry brine, you’ll use a mixture of salt and other herbs and spices to coat your bird for several days before you cook it.
How to Wet Brine a Turkey
Now that we understand what brining is for, let’s dig into how to prepare a Thanksgiving turkey by brining, step-by-step.
1. Find an Appropriate Container
One of the main things you need in order to brine your turkey is a container that’s big enough to keep the whole bird submerged in the brine. Of course, it also needs to be small enough to fit in your fridge, so you’ll have to find the right balance. If you can’t find a container big enough to submerge your turkey, you can use a slightly smaller bowl as long as you rotate it occasionally to rest each side in the brine.
The container should be non-corrosive so it doesn’t get damaged by the brining solution — we recommend this 12-qt. stainless clad stock pot. It also comes in a 6-qt. and 8-qt. size, if you’re dealing with a smaller turkey or a gorgeous winter stew. And if you don’t have a set of stainless steel cookware already, now might be the perfect time to invest in one.
You’ll also need to have enough fridge space for your container, so make sure you’ve got room next to your homemade pumpkin pie and your cranberry sauce (try our elevated version with pomegranates and persimmons!). And if you want to go the extra mile for super easy cleanup, using a brining bag or a liner bag inside your container will go a long way.
2. Make Your Brine
The key ingredients for any wet brine are water and salt.
The salt in the brine isn’t just for seasoning: it actually changes the texture of the muscle tissue of the turkey via osmosis1, allowing it to absorb more water and flavor.
Every turkey brine recipe will start with a basic ratio of 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. To make it easier to dissolve your salt, we recommend starting by adding your 2 cups of salt into 2 cups of hot water. Let the salt dissolve and wait for the mixture to cool before adding the remaining water.
Feel free to also add extra flavorings to your turkey brine recipe, like herbs and spices. This part is completely up to you, but we love this apple cider and herb brine! Rosemary, bay leaves, garlic, and orange peels are all also great for brines.
3. Refrigerate and Wait
This step is pretty self-explanatory: get your turkey submerged in the brine, cover your container, and get it in the refrigerator.
Keep your container in the fridge for at least 8 hours (but no longer than 24 hours). If you’re still not sure exactly how long to brine a turkey, a good rule of thumb is to brine at least one hour per pound of turkey. Or if you’re reading this and panicking because your in-laws are due to arrive in a few hours, we’ve got you — these three hacks will help you brine meat fast.
4. Let It Dry
Once your turkey has been in the brine for long enough, remove it and rinse with cold water. Make sure to give yourself at least an hour before you plan to get the turkey in the oven so it has enough time to dry. Our tried and true drying preference as tested by our in house home chef, Laura Klein is, let it dry overnight, uncovered, in your refrigerator. As always, remember to clean the sink, and wipe anything down quickly where juices have spilled to prevent cross contamination!
5. Cook Your Turkey
You’re officially done brining! Go ahead and cook the turkey exactly as you planned, just with a more flavorful result. And remember that you’ve already essentially salted and seasoned your turkey, so no need to add any more salt during this step.
Brined turkey usually cooks slightly faster than unbrined turkey, so keep an eye on your oven roughly an hour before it’s due to come out, and check the turkey’s temperature as you go.
How to Dry Brine a Turkey
If wet brining isn’t for you and you have a couple of extra days before your turkey dinner needs to be ready, try a dry brine!
Dry brining, also known as pre-salting, simply requires you to rub a mixture of salt, seasonings, and your preferred herbs directly onto and under the skin of the turkey. Then, just like wet brining, the rest is a waiting game.
Instead of the 8-24 hours required for a wet brine, you’ll need to let the seasoned turkey rest uncovered in the refrigerator for 1 to 3 days. Dry brining also works by pulling out meat juices through osmosis via the salt, which breaks down tough muscle proteins for more tender, juicy meat.
Some people prefer a dry brine to a wet brine because it also helps you achieve truly crispy, golden-brown skin. However, it takes significantly more time than a wet brine, so plan ahead if you want to try a dry brine this year!
Are There Any Risks of Brining a Turkey?
It’s not exactly a risk, but the main complaint people have about brining is how long it takes. It can be a big pain, and it’s not exactly easy to find the fridge space (especially near the holidays).
While that’s not enough to deter some, the added salt content is one possible concern. Brining adds even more salt to the meal,. and holiday meals aren’t exactly known for being super healthy. If you want to balance out the added sodium with some whole foods, try making your own pumpkin puree or adding our vegan, gluten-free sweet potato casserole to the menu.
Should You Brine Turkey?
Here’s the long and short of it: brining is completely optional, especially if you’re starting with a flavorful bird. For example, if you’ve chosen a heritage turkey this Thanksgiving, some might say brining will reduce its natural flavor and overpower it with salt. Our take on it? We feel like it enhances the flavor.
If you’re a purist and want your turkey to taste like turkey, consider skipping the brine and modifying the way you cook it instead. We recommend not just covering the breast with foil, but actually inserting a layer of stuffing between the white meat and the skin, (and if you don’t have a plan for stuffing yet, try our recipe for Roasted Split Turkey with Chestnut Stuffing). Like brining, this will keep the meat from drying out.
If you’re willing to sacrifice the traditional holiday turkey centerpiece for moistness, another option is to separate the turkey into breasts and legs. This will allow you to achieve a perfect cuisson on both: a moist breast and legs that are cooked through and tender.
But if you want the traditional centerpiece of a whole turkey and a guaranteed moist bird, brining may be the way to go. There’s no shame in that choice (in fact it’s is a favorite of ours because it’s a pretty close guarantee to a moist flavorful bird). After all, how many times a year do you cook a whole bird for friends and family?
Use the Right Tools
However you decide to cook your turkey, make sure you have the right equipment. Here are two great roasting pan options for your turkey (and they work just as well for roasted veg, for any vegetarians and vegans out there!).
Demeyere Stainless Steel Roasting Pan
If you want a roasting pan that lets you use acids like wine, citrus, or tomatoes to make your favorite sauces, we recommend going with a stainless steel pan like this one from Demeyere. This particular set got a shout-out in our Guide to Best Non Toxic Cookware, and comes in two sizes: the 12.50 inch or the 15.75 inch.
Made from 18/10 stainless steel and finished with Demeyere’s Silvinox treatment, this pan can do more than just handle acidic foods. The Silvinox technology also protects the silvery white finish from discoloration while making cleanup even easier.
Happy cooking, and happy Thanksgiving!
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