Brining a turkey is a time-honored tradition for many holiday cooks looking to achieve the perfect juicy and flavorful bird But exactly how long does turkey need to soak in that salty, often aromatically-infused brine for optimal results? In this article, we’ll explore the science behind brining, ideal brining times based on turkey size, brine strengths to aim for, and tips for brining success
Why Brine a Turkey?
Brining, also known as wet-brining, involves submerging meat like turkey, chicken, or pork in a saltwater solution before cooking This process provides some major benefits
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Enhanced moisture retention – The salt in the brine helps the turkey retain more moisture during cooking, keeping it juicy and tender. The brine solution gets absorbed into the meat on a cellular level.
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Increased flavor – Not only does the salt penetrate deeply to amplify flavor, but brines can also be infused with herbs, spices, citrus, and more to provide a flavor boost
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Faster, more even cooking – Brined meat cooks more quickly and evenly since the salt and water have already penetrated throughout.
So if juicy, flavorful, tender turkey is what you’re after, brining is a must. But how long should you brine that bird for the best outcome?
Ideal Brining Times Based on Turkey Size
To reap the full rewards of brining, you need to allow enough time for the brine to work its way into the meat. Here are some general guidelines on ideal brining times based on turkey size:
- 8-12 pounds – brine for 8-12 hours
- 12-16 pounds – brine for 12-18 hours
- 16-20 pounds – brine for 18-24 hours
- 20-24 pounds – brine for 24-36 hours
The larger the turkey, the more time it needs submerged in the brine to ensure full penetration. For smaller birds, soaking them too long (over 24 hours) can result in overly salty meat. When in doubt, err on the side of a shorter brining time.
Aim for a 5-8% Brine Strength
The strength of the brine, meaning the ratio of salt to water, also impacts outcomes. Too weak of a brine won’t provide enough seasoning or moisture retention benefits. Too strong can make the turkey far too salty.
A good target is a brine strength of:
- 5-8% salt to water ratio for whole turkeys
- 3-5% brine strength for turkey parts like breasts and legs
To calculate this percentage, weigh your water and salt separately. For example, for a 5% brine for a 12 lb turkey in 1 gallon of water:
- 1 gallon water = 8 lbs
- 5% of 8 lbs is 0.4 lbs
- 0.4 lbs salt = approx. 3/4 cup table salt
So for a 5% brine, dissolve 3/4 cup table salt per gallon of water. Scale these ratios up or down depending on your turkey size and container.
Tips for Brining Success
Follow these tips for brining excellence:
- Chill the brine before adding the turkey.
- Use a large enough container and weigh down if needed.
- Turn the turkey occasionally to distribute brine.
- Refrigerate while brining.
- Rinse turkey after brining and pat very dry.
- Let sit uncovered in fridge to air dry before roasting.
Proper temperatures and thoroughly drying the skin after brining helps ensure food safety and crispy skin.
Avoid Common Brining Mistakes
Steer clear of these all-too-common brining mistakes:
- Brining too short or too long for the size.
- Using a too weak or too strong brine.
- Failing to chill the brine before adding turkey.
- Not monitoring the temperature while brining.
- Not rinsing and drying the turkey thoroughly after.
Brining Delivers Perfectly Seasoned, Juicy Birds
While it does take some advance planning, brining your turkey for the ideal duration based on size and brine strength delivers big rewards. You’ll enjoy tender, seasoned meat throughout while maintaining crispy skin.
Just allow sufficient lead time for the brine to properly penetrate the turkey. Rushing the process by cutting brining time short results in uneven seasoning and moisture. For hassle-free brining success, calculate brine strength accurately and stick within the recommended brining time windows.
While precise times vary on size, most turkeys need a good 12-24 hours submerged in a properly formulated chill brine. Follow these best practices for brining, and your holiday table will be graced with the juiciest, most flavorful and cook-even turkey imaginable.
Prepping the bird and the brine
Q: Can I cook the turkey in the brine bag? A: NO! The brining bag is not oven safe and is recommended for brining only.
Q: Can I brine my turkey for longer than the instructions recommend? A: Do not brine your turkey for longer than the instructions recommended. It will not make it more flavorful just too salty. There is no rescue for over brined meat.
Q: How much can our Gourmet Gobbler brine bag hold? A: Up to a 25-pound turkey plus 2 gallons of brine.
Q: Do I have to rinse my turkey after brining? A: We do recommend rinsing the bird and patting dry after turkey brining.
Q: Do I have to add sugar to my Gourmet Gobbler Brine? A: No – Our brining blend is complete. You just need to add water.
Q: May I brine in other liquid besides water? A: Fruit juice (apple, orange, and cranberry), beer & wine can be used, but do not substitute more than 1/3 of the total water content. General rule of thumb: use 1 part substitution liquid to 2 parts water.
Q: Will turkey brining make my turkey taste salty? A: If you have followed the Gourmet Gobbler brining instructions, then the salt content of the turkey will increase less than 1% after brining. Unless you over brine, the turkey should not taste salty at all. The Gourmet Gobbler Peppercorn Turkey Rub has some salt in it for a perfect, crispy skin.
Q: Can I brine a frozen turkey? A: You must start with a fully thawed turkey.
Q: Is there a best way to position my turkey in the brine bag? A: Yes. Place the turkey breast-side down in the brine bag for best results. This ensures that the largest concentration of meat is submerged as much as possible.
Q: Where should I store my turkey while it is brining? A: Your turkey can be placed inside a roasting pan in your refrigerator or stored directly on ice in a cooler. Make sure the cooler/refrigerator is 35-38F.
Q: I forgot to brine my turkey until today! What happens if I dont brine for the required time? A: As long as you are able to brine for at least 15 minutes per pound of turkey, the turkey will be juicier than if you don’t brine at all. Brining for shorter than the recommended time period might not give the brine time to get to the center of the turkey, but youll still notice a difference in flavor!
Q: Can I brine two small turkeys at the same time in the same bag? What if the turkeys are different sizes? A: Yes. Use the whole box of brine mix but only leave each turkey in the brine for 30 mins/ pound. So if you had a 6 pound turkey and an 8 pound turkey, take the 6 pound turkey out after 3 hours and leave the 8 pound turkey in for 4 hours.
Q: Can I brine my turkey for longer than 24 hours? A: No. Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.
Q: How far in advance can I brine my turkey? Can I do it 2 days ahead of time and let it sit in the fridge? A: Yes, you can brine your turkey ahead of time. Remove turkey from brine, rinse and pat dry, and place on rimmed baking sheet or inside roasting pan. Store turkey in refrigerator, uncovered, for up to 24 hours before cooking.
Q: Can I stuff a brined turkey? A: We do not recommend stuffing a brined bird because the drippings from the turkey can add too much salt to the stuffing. We prefer to cook our stuffing separately. If you insist on stuffing your bird, do not add any additional salt to the stuffing. Also, make sure to check the temperature of the stuffing when you finish cooking the turkey. The stuffing temperature also needs to reach 165F before its safe to eat.
Essential tools for the best bird ever!
Q: Can I brine a chicken or turkey breast? A: Yes, follow the instructions on the back of the package and allow the turkey (or breast) to brine for 30 minutes per pound.
Q: What size turkey should I buy? A: Rule of thumb is 1.5 pounds of turkey per person. If your family really loves turkey sandwiches or you want to try some of Urban Accents turkey leftover recipes, then buy 2 lbs. per person.
Q: Can I brine a self-basted or injected turkey (such as Butterball)? A: It is best to start with an all-natural turkey for maximum flavor. Self-basted or injected turkeys are injected with a flavorless brine solution.
How long should you brine a turkey for?
FAQ
How long should I brine a turkey for?
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
Do I rinse turkey after brining?
- Why rinse: Rinsing helps prevent the turkey from becoming overly salty.
- How to rinse: Place the turkey in a clean sink and run cold water over it, making sure to rinse both the inside and outside of the bird.
- After rinsing: Pat the turkey dry with paper towels before proceeding with your recipe.
Is it worth brining a turkey?
Why Should I Brine My Turkey? Brining meat increases the amount of moisture in meat cells, producing juicy and tender pieces of meat every time. Brining accomplishes two tasks — increases the juiciness of the turkey and imparts additional flavor within the turkey meat (rather than it just sitting on the surface).
How long to thaw 14 lb turkey in brine?
The salty water and the frozen turkey will keep the temperature of the water low, allowing you to not have to continually switch out the water as the turkey thaws. Cover the vessel and let the turkey thaw and brine at the same time, 24-48 hours at room temperature, depending on the size of the turkey.