How Long To Cook A Brined Turkey Per Pound? The Ultimate Guide

Cooking a perfectly brined turkey can seem intimidating, especially when it comes to determining the right cooking time per pound. As experienced home cooks, we totally get it! There are so many factors to consider from the turkey size oven temperature stuffing, and desired doneness. That’s why we’ve created this handy guide to walk you through everything you need to know about calculating cooking times for brined turkeys.

Overview of Brining

Let’s start with a quick overview of brining and why it’s done. Brining is the process of soaking meat or poultry in a saltwater solution (the brine) before cooking. This allows the brine to deeply flavor and tenderize the meat by hydrating it and breaking down muscle fibers. Brining poultry like turkey is especially beneficial as it helps keep the lean meat nice and juicy. So if perfectly seasoned and moist meat is your goal, brining is a must!

Cooking Time Per Pound for Brined Turkeys

So how long does it take to cook a brined turkey? The general rule of thumb is to calculate 13 – 15 minutes per pound at an oven temperature of 325°F This timing is fairly standard for an unstuffed 12-16 lb turkey

However, there are some additional factors that can impact overall cooking time:

Turkey Size

Smaller birds (under 12 lbs) may cook slightly faster, closer to 12 minutes per lb.
Larger birds (over 16 lbs) tend to require a bit more time, up to 15 minutes per lb.
Every extra pound over 16 lbs may need an additional 5-10 minutes of cooking time.

Stuffing

A stuffed turkey can take 20-30 minutes longer overall since the center takes longer to reach a safe temperature.
To avoid overcooking the breast meat, it’s best to cook stuffing separately.

Oven Temperature

Higher oven temps of 350°F – 375°F may shorten the cooking time, but often result in uneven cooking.
Lower oven temps like 300°F-325°F are ideal for brined turkeys to ensure even cooking.

Doneness Preference

Cook to an internal temp of 165°F for thorough doneness. For tender, juicy meat aim closer to 155°F-160°F.
Be sure to factor in carryover cooking as the temperature may rise 5-10 degrees after removed from the oven.

Cooking Method

Grilling, smoking and frying can shorten the cooking time substantially compared to roasting. Monitor temperature closely.
Regardless of method, always cook to the recommended safe internal temperature.

Handy Brined Turkey Cooking Time Chart

To make things easy, here is a cooking time per pound chart for brined turkeys to use as a guide:

Turkey Weight	Cooking Time (Minutes per Pound)	Total Cooking Time at 325°F
8 – 12 lbs	12 – 13 minutes	1.5 – 2.5 hours
12 – 16 lbs	13 – 15 minutes	2.5 – 4 hours
16 – 20 lbs	15 minutes	4 – 5 hours
20 – 24 lbs	15 – 16 minutes	5 – 6.5 hours

These times are based on a 325°F oven temperature. If using a higher heat, check the turkey earlier and rely on a meat thermometer for doneness.

Now let’s get into more turkey brining FAQs to master this cooking method:

Frequently Asked Questions

Should I brine a turkey overnight?

Yes, brining a turkey in the refrigerator overnight (12-24 hours) allows the brine to fully penetrate and tenderize the meat. Make sure to keep it chilled at 40°F or below.

Does brining poultry make it cook faster?

No, a brined turkey generally requires the same cooking time as an unbrined turkey. The brining impacts flavor and tenderness but not cook time.

Can I stuff my turkey after brining?

You can, but it’s not recommended. Stuffing adds extra insulation which slows cooking. For food safety and even doneness, cook stuffing separately.

Should I rinse a brined turkey before cooking?

Always rinse thoroughly after brining to prevent excess salt on the skin or meat. Pat the turkey dry before roasting.

Can I grill or smoke a brined turkey?

Yes! Brining adds great flavor and moisture when grilling or smoking. Cook to an internal temp of 165°F for safety and use temps of 300°-375°F.

How long should I let a brined turkey rest before carving?

Let it rest 20-30 minutes after cooking so juices can reabsorb back into the meat. This makes for more flavorful, tender meat.

What’s the best way to get crispy skin on a brined turkey?

Try applying baking powder or oil to the skin before cooking at 375°F on a rack. Avoid tenting with foil, and increase heat at the end if needed.

Can I reuse a brine?

It’s not recommended to reuse a raw turkey brine. To avoid bacteria, always make fresh brine each time.

Key Takeaways

Calculate 13-15 minutes per pound when roasting an unstuffed brined turkey at 325°F.
Cook to an internal temperature of 165°F in the thigh and breast.
Factors like size, temperature and stuffing can impact cooking time.
Use a meat thermometer for doneness, not just cooking times.
Rest brined turkeys 20-30 minutes before slicing for juicy, tender meat.

how long to cook a brined turkey per pound

More About This Recipe

This recipe is for people who don’t really like turkey. Beating around the bush about this bird is not a sin. Turkeys are very hard to cook right because they are so big. Some parts of the bird, like the breast, have to be cooked for too long so that the whole thing is done. This makes the meat dry, which is exactly what turns so many people off about turkey. Luckily, there’s a way around this, and it’s called brining. Braising is a way to get your meat ready to be juicy and tender. You can use a wet brine, which is what this recipe calls for, or a dry brine. When you wet brine a turkey, you put it in a brine, which is a salty liquid, for a long time. In this case, 8 to 12 hours. It tastes and feels better because the salty brine breaks down the meat’s connective tissue. If you want to roast a brined turkey for Thanksgiving, even people who don’t like turkey will change their minds! Just keep in mind that if you start with a frozen turkey, it will take a few days to both thaw and brine. Please use our helpful chart to figure out how long your turkey will need to defrost. Then, find out how to brine a turkey and how to cook a turkey step by step. If you’d like to try something different, check out our Lemon, Garlic, and Herb Dry-Brined Turkey recipe. You can also skip the brining step and look at some of our other turkey recipes instead.

Prep Time 15 min
Total 12 hr 30 min
Servings 14
Ingredients 8

Save
Share
Print
Keep Screen On

2 gallons cold water
2 cups kosher salt or 1 cup table salt
1 whole turkey (12 to 14 pounds), not already basted; thawed if frozen
1 medium onion, cut into fourths
1 medium carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 teaspoon dried thyme leaves
3 tablespoons unsalted butter, melted

Step 1: Put salt and cold water in a large, clean, non-corrosive bucket or stockpot. Stir the mixture until the salt is completely mixed in. Add turkey. Cover and refrigerate 8 to 12 hours.
Step 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Rinse the turkey well under running cool water and rub it gently on the outside and inside to get rid of the salt. Pat skin and both interior cavities dry with paper towels.
Step 3: Use a skewer to attach the turkey’s neck skin to its back. Fold wings across back of turkey so tips are touching. Mix the onion, carrot, celery, and thyme with 1 tablespoon of the melted butter. Put the vegetables in the turkey’s cavity.
Step 4: Put the turkey on a rack in a large shallow roasting pan with the breast side down. Spread 1 tablespoon of melted butter over the whole back of the turkey. Turn turkey over. Apply the last tablespoon of melted butter to the whole breast side of the turkey. Place the oven-safe meat thermometer so that the tip is in the thickest part of the inside thigh and not on the bone. (Do not add water or cover turkey. ) .
Fifth, roast the meat uncovered for three hours and thirty minutes to four hours, brushing it twice with pan drippings in the last thirty minutes of cooking.
Step 6: The turkey is done when the thermometer reads 165°F and the drumsticks jiggle easily when you lift or twist them. If you don’t use a meat thermometer, check to see if the meat is done after about three hours. When the turkey is done, put it on a warm platter and cover it with foil to keep it warm. Let stand about 15 minutes for easiest carving.