Brining is a popular technique used by many cooks to yield exceptionally moist flavorful turkeys for holidays like Thanksgiving. But if you’re new to brining, you may be wondering – how does it impact the cooking time? Follow this guide to learn exactly how long to roast your brined bird to golden brown perfection.
What is Brining and Why Do it?
Brining involves soaking the raw turkey in a saltwater solution before cooking. The brine is typically made from water, salt, and often brown sugar or spices
The benefits of brining include:
- Increases moisture content
- Makes the meat more flavorful
- Helps the turkey cook faster
- Results in a juicier texture
The salt in the brine seasons the meat while also altering its structure to retain more moisture. The sugars add flavor and promote caramelization during roasting.
How Long to Cook a Brined Turkey
The cooking time for a brined turkey is approximately 15 minutes per pound at 325°F. For example, a 12 lb turkey would take about 3 hours to roast fully when brined.
It’s important to note that a brined turkey cooks faster than an unbrined one. The increased moisture content from the brining process allows it to cook more quickly.
Always use a meat thermometer to verify the turkey reaches an internal temperature of 165°F in the thickest part of the thigh before removing it from the oven. Let the turkey rest for 20-30 minutes before carving.
Brined Turkey Cooking Time Chart
Use this chart as a guide for approximate roasting times for brined turkeys:
| Turkey Weight | Cooking Time at 325°F |
|---|---|
| 8 lbs | 2 hours |
| 10 lbs | 2.5 hours |
| 12 lbs | 3 hours |
| 14 lbs | 3.5 hours |
| 16 lbs | 4 hours |
| 18 lbs | 4.5 hours |
| 20 lbs | 5 hours |
Frequently Asked Questions
Here are answers to some common questions about cooking brined turkeys:
Should I change the temperature if cooking a brined turkey?
No, cooking at 325°F is recommended for brined or unbrined turkeys. Do not increase the temperature, as it may cause uneven cooking.
Can I stuff my turkey after brining it?
Yes, you can still stuff a brined turkey. Just keep in mind the stuffing adds weight, so extend the cooking time about 30 minutes.
Should I cover the turkey while it cooks?
Covering the turkey with foil for the first 2 hours helps keep it moist. Remove foil for the last hour to brown the skin.
Can I baste my brined turkey?
Basting isn’t necessary but you can still baste for added flavor and color if desired. Avoid frequent basting which can make the skin soggy.
How do I know when the turkey is fully cooked?
Always use a meat thermometer to test for doneness. Insert it into the thickest part of the thigh without touching bone. It’s ready when the temp reaches 165°F.
Should I let the turkey rest before carving after cooking?
Yes, let the turkey rest for 20-30 minutes. This allows the juices to redistribute through the meat for a more tender turkey.
Can I reuse leftover brine?
It’s not recommended to reuse brine as it can harbor bacteria after coming into contact with raw meat. Discard used brine and make fresh each time.
Tips for the Best Brined Turkey
Follow these tips for a mouthwateringly moist, delicious brined turkey:
- Use a ratio of 1 cup salt to 1 gallon cold water for the brine solution.
- Submerge the turkey fully in the brine. Use ice packs to keep it at 40°F or below.
- Brine for 12-24 hours for the most flavor and moisture.
- Rinse turkey after brining and pat dry before roasting.
- Roast at 325°F until the internal temperature reaches 165°F.
- Allow the turkey to rest before carving for juicy results.
- Carve the turkey and serve immediately for the perfect holiday meal.
Make an Herb-Brined Turkey
Want to take your brined turkey to the next level? Try incorporating aromatics and herbs into the brining liquid for more flavor:
Ingredients:
- 2 gallons water
- 1 cup salt
- 1 cup brown sugar
- 1 onion, quartered
- 4 sprigs rosemary
- 6 bay leaves
- 1 tbsp whole black peppercorns
- Zest of 1 orange
Instructions:
- Combine all brine ingredients in a large pot. Heat over medium until salt and sugar dissolve.
- Once cooled, submerge thawed turkey in brine. Refrigerate 12-24 hours.
- Rinse turkey, pat dry, and roast at 325°F until 165°F internal temperature.
- Let rest 20 minutes before slicing and serving.
The possibilities are endless when brining a turkey! Feel free to customize the brine to suit your taste – add citrus, warm spices, chili peppers, fresh herbs, garlic, beer, wine, or anything your heart desires.
Preparing a brined turkey does require some advance planning and active time brining, but the rewards of a moist and delicious holiday centerpiece are well worth it. Follow this guide to learn how long to cook your brined bird. Then get ready to wow your family and friends with the most tender, flavorful turkey they’ve ever tasted!
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.