How to Brine a Turkey

Brine a turkey for meat so juicy and flavorful, you won’t believe it’s turkey! As a classically-trained chef, I’ve brined birds of all kinds, and I know that a good brine infuses lean turkey meat with extra moisture which leads to a juicy bird on your table – even with a dry brine.

Wet brines (a solution of water, salt, sugar, and herbs) have fallen out of fashion in favor of dry brines – and with good reason. Dry brines are easier to manage (no bucket of water sloshing around in your refrigerator) and work just as well, if not better.

Instead of soaking the bird, rub it in a mixture of salt and baking powder. The salt draws moisture out the turkey, at least at first. Once on the outside of the bird, the moisture mixes with the salt, and the whole combination is reabsorbed into the turkey. This process infuses the turkey, both white meat and dark meat, with seasoning and moisture.

The baking powder sits on the surface of the skin to break down the proteins so it crisps more easily. This leads to browned, crackly skin on your roasted turkey. With juicy, flavorful meat and shatteringly-crisp, browned skin, you’ll be the talk of the table when you serve that bird!

What does Brining a Turkey Do?

Brining infuses poultry such as turkeys, chickens, and cornish hens with extra moisture and flavor. The salt initially draws moisture out of the turkey, but then it is reabsorbed into the skin, along with any seasonings in the brine. This leads to a tender, juicy bird that cooks evenly both inside and out.

Ingredients To Brine a Turkey

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Turkey: Look for a natural or heritage turkey with the words “no salt added” on the label. Stay away from “self-basting” or Kosher turkeys which are injected with a salt solution. Brining an already salted turkey will make the bird way too salty. How much turkey per person? Plan on 1 1/4- 1 ½ pounds for each eater.
• Kosher salt: Kosher salt is iodine-free with a coarse texture ideal for rubbing on meat (Morton’s and Diamond Crystal are good brands). Don’t substitute standard table salt here; it’s finer and saltier than kosher.
• Baking powder: Baking powder dries out the outer layer of the turkey resulting in deliciously crispy skin.

How to Brine a Turkey

1. Under running cold water, rinse the turkey well inside and out.  Remove any excess fat or pin feathers.  Pat dry using paper towels.

2. In a small bowl, combine the kosher salt and baking powder. Sprinkle the salt mixture over the bird, from about 6 to 8-inches away. Coat well, stopping before a crust forms. (All of the salt mixture may not be needed.) Transfer the turkey to a rimmed baking sheet and refrigerate, uncovered, about 12 to 24 hours.

3. Remove the turkey from the refrigerator and let sit at room temperature 2 hours. You are now ready to truss the turkey for roasting.

Tips For Brining A Turkey

• Yield: The recipe as written will brine one turkey weighing 12 to 16 pounds.
• Use a pan to catch any drips: A roasting pan or rimmed baking sheet keeps drips to a minimum.
• Dried herbs: If you like, add any dried herbs (oregano, thyme, rosemary) or spices (paprika, pepper, cayenne) to the dry brine to slather over the turkey.
• Ultimate Turkey Guide: Cook your best Thanksgiving menu (or Sunday dinner) ever. Brush up on how to buy, thaw, brine, and cook a turkey, plus learn how easy it is to make turkey broth from bones and turkey gravy from pan drippings.

More turkey techniques

Working with Meat and Fish

How to Thaw a Turkey

Working with Meat and Fish

How to Truss a Turkey

Working with Meat and Fish

How to Carve a Turkey

Stock, Sauce, and Spread Recipes

How to Make Turkey Broth

Homemade Turkey Brine

By Meggan Hill

Learn how to brine a turkey with the dry-brine method for the most flavorful, succulent bird with the crispiest, crackliest skin ever. Instructions for wet brining are included, too.

Prep Time 30 minutes mins

Cook Time 1 day d 5 hours hrs

Total Time 1 day d 5 hours hrs 30 minutes mins

Servings 12 servings

Course Main Course

Cuisine American

Calories 531

5 from 8 votes

ReviewPrint

Ingredients 

US CustomaryMetric

To dry brine a turkey:

• ▢ 1 (14-pound) frozen turkey thawed, neck and giblets saved for turkey broth, if desired (see note 1)
• ▢ 1/2 cup kosher salt (see note 2)
• ▢ 2 tablespoons baking powder (see note 3)

To wet brine a turkey:

• ▢ 3 cups kosher salt
• ▢ 1/2 cup granulated sugar
• ▢ 1 yellow onion chopped
• ▢ 1 bunch fresh thyme
• ▢ 1 tablespoon whole black peppercorns cracked

Instructions 

To dry brine the turkey:

• Under running cold water, rinse the turkey well inside and out.  Remove any excess fat or pin feathers.  Pat dry using paper towels.
• In a small bowl, combine the kosher salt and baking powder. Sprinkle the salt mixture over the bird, from about 6 to 8-inches away. Coat well, stopping before a crust forms. (All of the salt mixture may not be needed.) Transfer the turkey to a rimmed baking sheet and refrigerate, uncovered, about 12 to 24 hours.
• Remove the turkey from the refrigerator and let sit at room temperature 2 hours prior to trussing and roasting. 

To wet brine the turkey:

• In a pot large enough to hold the turkey and fit in the refrigerator, add cold water to fill pot ⅓ full.
• Add 3 cups kosher salt, ½ cup sugar, 1 chopped yellow onion, 1 bunch fresh thyme, and 1 tablespoon fresh cracked peppercorns.
• Place the turkey into the pot, breast-side down. Add additional cold water to completely cover the turkey and fill the pot as much as possible
• Cover with the lid and place in the refrigerator for 24 hours. Remove the turkey from the refrigerator 2 hours prior to roasting. Discard the brine, and under cold water, rinse the turkey inside and out. Pat dry with paper towels.
• Place back into the stock pot and cover with cold water. Allow to sit at room temperature. Proceed with steps to truss and roast the turkey. 

Recipe Video

Notes

1. Turkey: Look for a natural or heritage turkey with the words “no salt added” on the label. Stay away from “self-basting” or Kosher turkeys which are injected with a salt solution. Brining an already salted turkey will make the bird way too salty. How much turkey per person? Plan on 1 1/4- 1 ½ pounds for each eater.
2. Kosher salt: Kosher salt is iodine-free with a coarse texture ideal for rubbing on meat (Morton’s and Diamond Crystal are good brands). Don’t substitute standard table salt here; it’s finer and saltier than kosher.
3. Baking powder: Baking powder dries out the outer layer of the turkey resulting in deliciously crispy skin.
4. Yield: The recipe as written will brine one turkey weighing 12 to 16 pounds.
5. Storage: If you want to brine the turkey for more than 24 hours, cover it loosely with foil or a plastic bag.
6. Thawing a turkey: The best (safest) way to thaw a frozen turkey is slowly in the refrigerator over several days. Never thaw a turkey using warm or hot water, in the microwave, or out at room temperature. All of these methods are dangerous because they let bacteria grow before the turkey is completely thawed.
7. Use a pan to catch any drips: A roasting pan or rimmed baking sheet keep drips to a minimum.
8. Dried herbs: If you like, add any dried herbs (oregano, thyme, rosemary) or spices (paprika, pepper, cayenne) to the dry brine to slather over the turkey.

Nutrition

Calories: 531kcalCarbohydrates: 1gProtein: 81gFat: 21gSaturated Fat: 5gCholesterol: 271mgSodium: 5348mgPotassium: 842mgSugar: 1gVitamin A: 210IUCalcium: 162mgIron: 3mg

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