How to Brine a Turkey

This basic turkey brine recipe — and a little time — are all you need for your best turkey ever!

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Brining a turkey before roasting it results in a juicy, tender bird. Unless you go overboard on the salt or leave the turkey in the brine too long, you needn't worry about it tasting too salty. You do need to plan ahead: the turkey must be thawed or fresh, and the brining process takes at least 8 hours. You also need room in your fridge for the pot you brine the turkey in, or an alternative method to keep it cold as it soaks.

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Things You'll Need

  • Large cooking pot or plastic container

  • Measuring cup

  • Kosher salt

  • Sugar

  • Herbs (optional)

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1. Mix the brine

In a large cooking pot or other container, combine water with kosher salt in a proportion of about 8 to 1, or 2 gallons of water to 4 cups of salt. Add a full cup of sugar if you use 2 gallons of water. Otherwise, adjust the proportion of sugar accordingly. Stir until the salt and sugar dissolve. Add fresh herbs, if desired.

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2. Soak the turkey

Remove the giblet pack from the turkey's cavity. Submerge the turkey in the brine, breast side down. Cover and place it in the refrigerator, or in a cooler with enough ice packs to keep the temperature below 40°F. Leave the turkey undisturbed for about 8 hours.

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3. Rinse and dry the turkey

Take the turkey out of the brine and discard the liquid. Rinse the bird inside and out, and pat it dry. Set it in a roasting pan and return it to the refrigerator overnight to dry out the skin.

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Turkey Brining & Cooking Tips

  • You can speed up the process of dissolving the sugar and salt by adding them to boiling water, but you need to cool the water before adding the turkey.
  • Placing the turkey in the refrigerator after brining it allows the skin to dry so it crisps when it cooks.
  • To cook the turkey: Preheat the oven to 325•F. Place the turkey, breast side up, in a roasting pan. Rub the skin with butter or olive oil and cover the turkey with foil. Bake until the internal temperature of the breast reaches 165•F as measured with a meat thermometer. Remove the foil for the last hour so the breast browns.
  • It takes about 3 hours and 15 minutes to cook a 12-pound bird.

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