How to Brine a Turkey So It’s Extra Juicy for Thanksgiving

Nothing's worse than a dry piece of meat, especially a dry turkey for Thanksgiving dinner. To avoid this, many people are fans of turkey brining. Here, we show you how to wet and dry brine a turkey, and share an easy wet brine recipe. Plus, our handy chart shows how much brining liquid you need for different cuts and quantities of turkey, chicken, and pork.

What Is Brining?

Brining is the process of submerging meat in a saltwater bath, allowing any lean type of poultry or pork (like turkey, a whole chicken, or pork chops) to absorb extra moisture while raw. This way, it won't dry out during cooking. And because the water is seasoned, it flavors the meat from the inside. 

Considerations Before You Get Started

Before brining your turkey, keep these tips in mind:

• Brine fresh turkeys. Because most frozen turkeys are prepared with a sodium solution, if you brine the frozen turkey, you risk it becoming too salty. Look for turkeys that are not pre-salted (check the label), and avoid those labeled as kosher or enhanced.
• Clear your fridge. Brining a turkey requires space. You'll need a large enough pot to fully submerge the turkey, but one that also fits in the refrigerator. Alternatively, some people brine their turkey in the fridge's crisper drawer—it's large, out of the way, and can be lined with a brining bag for easier cleanup.
• Plan ahead. Because brining is a lengthy process—and the bigger the cut of meat, the longer it needs to brine—it's best to brine your turkey the day before cooking. It won't have enough time to soak up the liquid and flavors if you brine it the morning of your feast.

How Long to Brine Turkey

Depending on the size of your turkey, you should brine it for anywhere from eight to 24 hours. A 12-pound turkey needs about 12 hours of brine time. However, don't brine a turkey longer than 24 hours—it may be too salty, and the protein can start to break down, causing mushy meat. Follow the guidelines below to see how long it takes to brine various types of meat and how much brining liquid to use.

How to Wet Brine a Turkey

Follow these steps to easily wet brine your turkey before cooking. For 1 quart of brine, use this recipe. Multiply it 2, 4, or 8 times (as necessary) to make 2 quarts, 1 gallon, and 2 gallons, respectively.

Ingredients

• 1 cup water
• 3 Tbsp kosher salt (or 2 Tbsp table salt)
• 1 Tbsp sugar
• 1/2 bay leaf
• 1/4 tsp black peppercorns
  

Tools

• Large pot with lid
• Refrigerator with lots of space
• Large pot or sink with cold water
• Paper towels
• Oven

Step 1: Make the Brine

1. Combine ingredients in a small saucepan and bring to a boil. Stir until the salt and sugar have completely dissolved.
2. Turn off the heat. Add 3 cups of cold water to the mixture and cover.
3. Allow the brine to cool to room temperature.

For extra flavor, add citrus peel, fennel, chiles, fresh herbs, and spices (like cumin, coriander, star anise, and cinnamon sticks), which can subtly flavor the meat. Add one or two of your favorites to the brine, along with the bay leaf and peppercorns.

Be sure you have enough liquid to adequately cover your turkey. Let the brine cool to room temperature before adding the turkey.

Step 2: Submerge the Turkey

Place the raw whole turkey in a large pot and cover with the brine. Or, add the turkey to the same large pot used to make the brine. The important thing is to ensure the turkey is completely covered in the liquid.

Step 3: Refrigerate the Turkey and Brine

Cover the pot and place in the refrigerator. Brine the turkey for about 12 hours and no more than 24 hours. (The brining time will depend on how large the turkey is.)

Step 4: Rinse the Turkey

Remove the turkey from the brine and rinse it in a sink full of cold water. (You could also submerge it in a large pot of water.) Rinse the outside of the turkey and the cavity to help remove excess salt. Discard the brine—do not reuse it.

Step 5: Dry the Turkey

After rinsing, pat the turkey dry using paper towels. Optional: For crispier skin, place the turkey on a rack or pan in the refrigerator and allow it to dry overnight.

Step 6: Roast the Turkey

Cook the turkey using your standard roasting method. It's OK to roast it right after finishing the brining process.

How to Dry Brine a Turkey

If you're not interested in wet brining, whether that's due to fridge space, the awkwardness of handling a large, wet turkey, or otherwise, you can still brine your bird. Here's how to dry brine a turkey.

What You Need

• Salt
• Large, rimmed baking sheet
• Wire rack
• Plastic wrap or cheesecloth
• Refrigerator
• Paper towels
• Oven

Step 1: Apply the Dry Brine

Place your turkey on a wire rack inside a large, rimmed baking sheet. You'll need a good amount of salt to do a dry brine—plan on 1 tablespoon per 3 pounds of turkey. Rub salt all over the turkey, making sure to get outside and under the skin to infuse flavor into the meat.

Step 2: Wrap and Refrigerate

Using either plastic wrap or cheesecloth, cover your turkey. Place the turkey in the refrigerator and leave to brine for between 12 and 24 hours.

Step 3: Bring to Room Temperature

One hour before you plan to put the turkey in the oven, remove it from the refrigerator and let it set out. Bringing the turkey up to room temperature before baking it will help it cook more quickly and evenly.

Step 4: Dry the Turkey

Using paper towels, gently pat the turkey as dry as you can. Getting the skin on the outside dry before you roast the turkey will help it get nice and crispy.

Step 5: Roast the Turkey

Add any aromatics or other seasoning you have planned (or don't—dry brining by itself infuses lots of flavor). Roast the turkey according to your preferred method.