Brining your turkey before roasting it for Thanksgiving dinner is a great way to help ensure a juicy, flavorful bird. But what exactly is brining and why does it make such a difference? Let’s take a closer look at the brining process so you can decide if it’s something you want to incorporate into your Thanksgiving preparations this year.
What is Brining?
Brining involves soaking the raw turkey in a saltwater solution before cooking. The saltwater mixture is referred to as the brine or brining liquid.
There are two main types of turkey brines
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Wet brine – The turkey is fully submerged in the brine liquid in a large container or brining bag.
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Dry brine – A salt mixture is rubbed directly on the turkey. The turkey is then refrigerated uncovered to allow the salt to penetrate the meat.
Why Brine a Turkey?
Brining provides two main benefits for your Thanksgiving turkey:
1. Improved Flavor
The salt in the brine penetrates deep into the turkey meat, seasoning it thoroughly from the inside out. The salt also enhances the turkey’s natural flavors. Any additional aromatics like herbs, spices, citrus, or sugar added to the brine provide extra flavor too.
2. Moist, Tender Meat
The salt alters the structure of the turkey proteins, allowing the meat to retain more moisture as it cooks. This results in a juicier, more tender turkey.
So brining makes the turkey taste better and helps prevent it from drying out – a win-win!
How Long to Brine a Turkey
For optimal results, plan to brine your turkey for:
- 16-24 hours for a wet brine
- 24-72 hours for a dry brine
You don’t want to brine longer than that or the turkey meat can become too salty.
Make sure the turkey is fully submerged in the brine liquid the entire time for a wet brine. Keep the turkey refrigerated at 40°F or below.
Brining Tips
- Brine turkey breasts for 1-3 hours since they are smaller and brine faster.
- Rinse the turkey under cold water after brining to remove excess salt from the skin. Pat it very dry.
- Don’t stuff a brined turkey or the stuffing may be too salty. Cook stuffing separately.
- Reduce added salt in gravy to account for brining if using pan drippings.
How to Make a Simple Turkey Brine
A basic brine only requires 3 ingredients: salt, sugar, and water. Here is a simple brine recipe for a 12-15 lb turkey:
Simple Turkey Brine
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1 gallon cold water
- Herbs or citrus for flavor (optional)
Combine the salt, sugar, and water in a stockpot. Heat over medium just until the salt and sugar dissolve. Cool completely before adding turkey. Submerge turkey, cover, and refrigerate 16-24 hours.
Popular Turkey Brining Recipes
If you want to get more creative with your turkey brine, here are some tasty brine recipes to try:
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Apple Brine – Apple cider and spices like cinnamon, cloves, and allspice add great fall flavor.
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Citrus Brine – Orange, lemon, lime juice/peels brighten up the turkey.
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Herb Brine – Rosemary, thyme, sage, garlic, peppercorns infuse the meat.
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Maple Brine – Maple syrup’s sweetness balances the saltiness.
So do you need to brine your Thanksgiving turkey? While it’s not mandatory, brining can really help maximize the flavor and moisture of your holiday bird. Consider giving it a test run for this year’s gathering and see if your family notices a difference!
- Brine: 27
- Turkey: 27
- Thanksgiving: 5
- Salt: 7
- Flavor: 3
- Juicy: 2
- Meat: 3
- Wet brine: 2
- Dry brine: 2
- Herbs: 1
- Citrus: 1
- Hours: 5
How to Make the Turkey Brine
Make your brine by bringing 1 quart of water to a boil, dissolving the salt, and then adding in the sage, citrus, and other seasonings.
Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just dont want the brine to be piping hot when you pour it over the turkey.
If you dont have quite enough brine solution to cover your turkey, just make more at a ratio of 1 quart water to 1/4 cup kosher salt. Let it cool before pouring it over the turkey.
What Is Brining?
Brining means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out.
A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! Sage and citrus is one of my favorite combinations. Its so festive and makes the house smell amazing.
- This technique is called wet brining. But you can also dry-brine your turkey. For this method, instead of submerging your turkey in a brine solution, you basically rub the outside with salt and let it sit for a day or so.
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How to make a Turkey Brine | Turkey Brine | Thanksgiving
FAQ
Should I brine my Thanksgiving turkey?
Brining your Thanksgiving turkey will add moisture, flavor, and it will almost guarantee a very succulent, tender result. It doesn’t matter what roasting method you use to cook the turkey; brining it first is the key to your success.
Do I need to brine a butterball turkey?
Iirc butterball turkeys are pre brined, so if you are using an equilibrium brine it will have no impact at all. If you’re using a stronger brine it will just make everything too salty.
How long to brine a 20 lb turkey?
- 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.
Does brining a turkey change the flavor?
Enhanced Flavor: Brining infuses the meat with a savory, seasoned flavor. The salt and additional spices or herbs used in the brine penetrate the meat, resulting in a more flavorful dish that requires less additional seasoning during cooking.