Turkey is a relatively lean bird, and the breast-to-leg ratio isn't ideal: By the time the dark meat is cooked through, the breast meat may have overcooked. For many home chefs, wet brining is one way to counteract the dryness. The process—soaking the turkey in a saline solution prior to cooking—helps the turkey take in extra moisture, resulting in moist and juicy dark and light meat.
Giving your Thanksgiving turkey a bath in salt water isn't complicated, but there a few things to keep in mind before you start the brining process.
Plan Ahead
Perhaps the most important part of brining is planning ahead. Not only does the process take anywhere from 8 to 18 hours, but making the solution itself can be time-consuming, too. You'll want the salt to dissolve into the water—and a reliable way to ensure that happens is by heating the water and simmering it until the salt is completely absorbed. Then, you need to cool the brine to room temperature before using it, since pouring hot or warm brine over a raw turkey can cause bacteria growth.
Timing
When you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.
In its most basic form, the brine is salt and water—but many cooks don't stop there. Aromatics will add flavor and dimension to the cooked turkey; classic vegetables, like carrots and celery, your favorite herbs, like fresh garlic, and citrus fruits, such as lemon and orange, are all good additions.
Brining Ingredients and Materials
This recipe makes enough brine for one 18- to 20-pound turkey.
Ingredients
7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
Tools and Materials
5-gallon brining container (tub, stockpot, or bucket)
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
Step 2: Submerge the Turkey
Line the container with a large brining or oven-roasting bag to minimize cleanup.
Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.
Tie bag; if turkey is not submerged, weight it with a plate.
Refrigerate for 24 hours, flipping the turkey once.
If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
Step 3: Remove and Dry
Remove the turkey from the brine 1 hour before you're ready to roast it. Pat it dry inside and out.
The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
Do NOT wash the bird prior to brining. Washing raw poultry can cause cross-contamination — raw juices that can contain harmful bacteria spilling onto other foods or splashing on countertops. Prepare the brine by mixing ingredients until all of the salt is dissolved.
Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.
Yes, you'll need to carefully rinse the turkey (inside and out!) to remove some of the saltiness from the brine. I actually like to soak mine in cold water for about 15 minutes. This is the only time you should ever rinse a turkey!
Do You Rinse a Turkey After Brining? You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.
One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt! infuses the bird with flavor, giving it an extra boost before you add any spices or aromatics. It also helps the meat retain its moisture and can help you avoid over-cooking, our associate food editor Kelsey Youngman explains.
We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).
Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.
Tips & Techniques > Food Safe Containers for Brining
Bowls (glass, stainless-steel or ceramic), stainless-steel stock pots, brining bags or plastic containers are all suitable. Many restaurant-supply stores sell larger food grade containers, which are often sold to the general public as well.
To prep turkey: Take out giblets/innards, set aside; Rinse bird with cold water inside and out, poke a few holes with fork on breasts and legs, to help brine to penetrate better. Do not add giblets / innards.
Continue to roast until internal temperature reaches 165°F. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.
Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.
A: Before brining, remove the giblets, neck, and tail piece from the turkey and reserve for gravy. To brine overnight, dissolve 1 cup table salt or 2 cups kosher salt in 2 gallons cold water in a large stockpot or clean bucket. Submerge the bird in the solution, and refrigerate for 8 to 12 hours.
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