This is the BEST turkey brine recipe EVER! It doesn’t need any fancy tools or ingredients, but it will make the juiciest, tenderest turkey you have ever had.
I have been in charge of Thanksgiving Dinner for over two decades now. Even though my crockpot mashed potatoes, bread stuffing, and sweet potato casserole are all great, the turkey is ALWAYS the star.
Why is that? Because I always brine the turkey in a wet brine before I roast it.
I was inspired by Alton Brown’s turkey brine recipe to make my own that was easy on the wallet. This easy turkey brine has been a family favorite for decades, and millions of other families use it every year.
So let’s talk about how to brine a turkey so you can have the juiciest, tenderest, tastiest turkey with the least amount of work.
Brining is a popular technique used by many home cooks to impart flavor and moisture into turkeys before roasting While the brining process allows the turkey to soak up seasoned liquid for improved taste and texture, it also creates an environment where bacteria can multiply rapidly if not controlled properly This brings up an important question – do you have to refrigerate a turkey while brining? The answer is a resounding yes for food safety.
Why Refrigeration is Essential During Brining
There are several critical reasons why refrigeration is mandatory when brining a turkey:
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Brining uses a saltwater solution that creates a warm, moist environment ideal for bacterial growth including Salmonella and E Coli. These pathogens multiply rapidly at temperatures above 40°F
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Leaving a turkey to brine at room temperature allows bacteria to proliferate to dangerous levels that can cause severe food poisoning.
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Refrigerating keeps the brine and turkey at a safe temperature below 40°F to inhibit dangerous bacterial growth.
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The salt in the brine can have an antibacterial effect, but only if kept cold in the refrigerator. Warm brining brings the temperature to the danger zone.
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Thawing a frozen turkey before brining is also essential to allow the brine to penetrate evenly and the salt to work effectively.
Following Food Safety Guidelines
To keep your holiday guests healthy, be sure to follow these food safety guidelines when brining a turkey:
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Use a refrigerator thermometer and maintain a temperature of 40°F or below during brining. Monitor this regularly.
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Place the turkey in a food-safe container and fully submerge in chilled brine. Allow adequate space for the size of the bird.
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Keep the turkey refrigerated for the entire brining time of 12-24 hours depending on weight.
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Discard used brine properly and do not reuse due to contamination. Never brine longer than necessary.
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Rinse turkey and pat dry before roasting to remove excess salt on the skin.
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Cook to an internal temperature of 165°F as measured in the thickest part of the breast.
Brining Tips for a Foolproof Turkey
Follow these helpful tips for a safe, flavorful brined turkey:
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Choose a high-quality kosher or sea salt for brining. Avoid table salt with additives.
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Use an enamelware container, large stockpot, clean cooler, or brining bags to hold the turkey and brine.
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Allow 1 hour of fridge thawing time per 1 pound of turkey before brining. Thaw thoroughly.
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Make sure container holding the brining turkey fits in the refrigerator with space for air flow.
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Place the turkey in the brine breast side down to maximize contact and flavor.
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Combine salt, sugar, herbs, and aromatic ingredients like citrus, onions, or garlic to add flavor to the brine.
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Chill brine before adding turkey. Ice helps keep it cold during brining in the fridge.
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Use a cooler with ice if fridge space is limited, but monitor temperature closely, draining and replacing melted ice regularly.
Practice Food Safety
TheImportance of refrigerator brining cannot be overstated when it comes to the safe handling and preparation of turkeys. Keeping the bird properly chilled preserves quality and prevents the multiplication of hazardous bacteria that can lead to foodborne illness. Be diligent and follow established guidelines to protect you and your loved ones throughout the entire brining and cooking process. Refrigeration is a must for delicious, healthy holiday feasting.
How to Cook A Brined Turkey
- Prepare Kitchen. Before taking the turkey out of the brine, clean the kitchen so that it doesn’t get contaminated. Place a trash can and a roasting pan near the sink. Clear the area around the sink of any food or clean dishes. This will make the clean-up process much easier to manage.
- Remove Turkey from Brine. Bring the turkey and brine to the sink. Take the turkey out of the brine and give it a quick rinse. Then, rinse it and put it on the roasting pan. Use paper towels to dry it off.
- Discard Brine. Pour off the brining liquid, throw away the solids, and throw the bag away in the trash.
- Cook as desired. Your brined turkey can be smoked, cooked slowly, cooked under pressure, or roasted.
- Use a Digital Meat Thermometer. The best way to make sure your turkey is juicy is to brine it first, but be careful not to overcook it. There is a digital probe thermometer that can go in the oven that should be put into the thickest part of the breast. Cook the breast until it reaches at least 162 degrees F. The turkey will reach 165 degrees F while it rests before being served.
Why Brine a Turkey?
Brining is THE most important step to cooking a juicy, flavorful turkey.
Turkey is known for being dry and lackluster in the flavor department. That changes with a wet brine! The brine, which is seasoned saltwater mixed with herbs, makes the meat tender, adds moisture to the turkey, and flavors it from the inside out.
Do you have to refrigerate while brining a turkey?
FAQ
What if I don’t have room in the fridge to brine a turkey?
Does a brining turkey need to be refrigerated?
Can brine sit at room temperature?
Can turkey brining be refrigerated?
Brining can be used with a variety of poultry and meats. Refrigerate or freeze the brining solution in covered shallow containers for quicker cooling. Cooked turkey, stuffing and gravy should not be left out at room temperature longer than 2 hours; 1 hour in temperatures above 90°F. Use refrigerated turkey, stuffing and gravy within 3 to 4 days.
Can You brine a raw turkey?
Then, you need to cool the brine to room temperature before using it, since pouring hot or warm brine over a raw turkey can cause bacteria growth. When you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. Brining for too long can result in meat that tastes overly-salty and has a spongy texture.
How do you brine a Turkey a day before roasting?
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
Can you brine a turkey breast at room temperature?
Do not leave the turkey at room temperature while brining. Instead, place the turkey breast down in a large container made of food-grade plastic, stainless steel or glass, or a brining bag. Ensure the container fits in your fridge and add brine, covering the entire turkey.
How long can you brine a Turkey for?
The amount of time you can brine a turkey is specified in the recipe. Do not brine for longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove the turkey from the brine after the recommended time.
Should you soak a Turkey in water or brine?
If it were true, then soaking a turkey in pure, unsalted water should be more effective than soaking it in a brine, and we’ve already seen that that is not the case. Moreover, if you soak a turkey in a ridiculously concentrated brine (I tested turkey in a 35% salt solution), according to the osmosis theory, it should dry out even more.