The Best Turkey Brine Recipe (2024)

FAQs

What is the best way to brine a turkey? ›

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).

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.

The most common brine proportions are 23.3% salt concentration to 76.7% water. However, you can also add to conventional sodium chloride and use either magnesium chloride or calcium chloride. Keep in mind that the concentrations of those chemicals are drastically different.

Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties. Breaking out the sugar is my favorite way to ensure that my turkey comes out perfectly tender and golden brown every November.

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.

Make sure the turkey is completely submerged.

If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.

What is the best ratio for brine? ›

A good rule of thumb to follow for a dry brine is at least one hour for a beef steak, chicken or pork and up to 24 hours. Here's why dry brining these smaller cuts of meat makes a difference. If you salted immediately before cooking, the salt will stay on the surface and be part of the crust.

Yes! Do not leave a turkey brining on the counter or it'll spoil. Treat it just like you would a raw turkey, because that's what it is—always refrigerate it!

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.

Turkeys that have been wet brined often yield slightly less brown skin due to more water in the skin. Dry brines work by drawing out moisture in the turkey at the beginning of the brining process, but then the moisture will redistribute with the infused flavors towards the end of the process and during cooking.

Tip: There is no need to boil all the brine liquid because you can fully dissolve the salt and sugar and extract the flavor out of any seasonings in 1½ cups of liquid. Step 2: Allow boiled brine to cool completely to room temperature.

One trick is to use a large, food-safe sealable bag. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food-safe bags that are great for brining. Place one of these bags in a large stockpot, which keeps everything together and makes clean-up easier.

Wet brining involves submerging the turkey in a cold-water solution for several hours. With this method, the turkey picks up salt, water and flavor from the liquid. Since this approach relies on the water and salt to tenderize the meat, you'll want to ensure these ingredients are well balanced.