I’m focusing in this post on how to easily brine a turkey. Brining is the easiest, best way to ensure moist, flavorful meat in your perfectly cooked turkey. Once you’ve brined it, you are ready to roast, fry, or smoke your moist turkey to perfection.
Brining is a game-changing technique that helps turkey stay juicy and flavorful, even if it’s overcooked. Real Simple recommends a super simple brine that infuses turkey with seasoning while keeping it incredibly moist.
Follow this easy Real Simple-style turkey brine and you’ll never serve dry turkey again!
Why Brining Makes Turkey Taste Better
Brining involves soaking the turkey in a saltwater solution before roasting. This allows the turkey to absorb moisture and seasoning, helping it stay succulent and full of flavor.
The salt in the brine gently seasons the meat while also altering its structure so the turkey can retain more moisture as it cooks. The result is tender, deliciously juicy turkey that makes guests go back for seconds and thirds.
Real Simple’s Foolproof Turkey Brining Tips
Real Simple keeps their brine straightforward for infallible results every time
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Use a ratio of 1 cup kosher salt to 4 quarts water. Table salt works too.
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Add any desired herbs, spices or citrus zest to the brine for extra flavor.
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Chill the brine completely before adding the turkey.
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Submerge the turkey for 12-24 hours for optimal effect.
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Rinse turkey after brining and pat dry before roasting.
With just water, salt and a few aromatics, you can brine a showstopping turkey with little effort. Now let’s get into the nitty gritty details.
Step-by-Step Turkey Brining Guide
Brining a turkey is simple, but proper technique ensures the brine does its job. Follow these steps:
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Make the brine: Bring 4 quarts of water to a boil and stir in 1 cup kosher salt until dissolved. Add any other seasonings like chopped herbs, peppercorns, citrus zest, etc. Remove from heat and let cool completely before using.
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Submerge the turkey: Place the turkey in a container big enough to hold it and the brine. Pour the chilled brine over the turkey. If needed, weigh down with a plate to keep submerged.
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Refrigerate: Cover and refrigerate for 12-24 hours. Brining time enhances flavor and moisture.
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Rinse and pat dry: Drain off brine when ready to cook. Rinse turkey and pat dry with paper towels.
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Roast as usual: Season with salt and pepper if desired. Roast using your favorite method, testing temperature early since brined turkey cooks faster.
It’s that easy! Now your turkey will be its best self – tender, full of flavor and so juicy.
Handy Turkey Brining Tips
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Brine turkey no longer than 24 hours or it can get too salty. 12-18 hours is ideal for full flavor.
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Use an ice bath to quickly cool brine before adding turkey.
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Add crushed garlic, whole peppercorns, bay leaves or herbs like sage, rosemary, thyme for extra flavor.
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Orange, lemon or lime zest or juice brighten up the brine.
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Cider, wine or broth can replace some water for more complexity.
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Chill turkey in brine using a cooler if fridge space is tight.
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Let brined turkey air dry after rinsing to get super crispy skin.
Frequently Asked Turkey Brining Questions
Still have some questions? Here are answers to the most common brining FAQs:
What kind of container should I use?
A pot, clean bucket, or brining bag big enough to submerge the turkey works well.
Can I brine a frozen turkey?
Yes, a partially frozen turkey can be brined with no issues.
Do I rub the turkey with spices after brining?
No need to since it’s already seasoned! Just salt and pepper to taste.
Can I stuff my turkey after brining?
Absolutely! Stuffing works great with a brined bird.
Why does my brined turkey cook faster?
The salt and water make it easier for heat to penetrate into the meat.
Is brined turkey safe to eat?
Yes, as long as normal food safety rules are followed during brining and roasting.
Can I make gravy with the drippings?
Yes, though it may be saltier than usual so adjust seasonings accordingly.
More Delicious Ways to Use a Turkey Brine
While designed with whole turkey in mind, this versatile brine also works fabulously for:
- Turkey breasts
- Turkey legs
- Wings and drumsticks
- Whole chickens
- Pork chops or tenderloin
- Chicken breasts
Simply submerge the meat in enough brine to cover for 1-3 hours before cooking. The brine should fully penetrate smaller cuts in that time. Then rinse, pat dry and cook as desired for incredibly juicy, flavorful results!
Brined Turkey Perfection
Real Simple’s easy brine technique delivers foolproof turkey with mouthwatering moisture and flavor every single time. For your next holiday feast or Sunday supper, try this simple trick that turns turkey into a real star. Your guests will be begging for more!
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How Do You Brine a Turkey? the Basics
There are two types of brine: a wet brine, and a dry brine. I use both, depending on the method I intend to use to cook the turkey.
Salt is a key component in both brines. The salt breaks down the muscle and enables water to be absorbed into the meat.
Wet Brine vs. Dry Brine
Both wet brines and dry brines have their advantages and disadvantages. Both will take up space in the fridge, but the wet brine will take up the most because the bird has to be completely submerged in it. Below, I’ll cover the solution to that problem.
In essence, a wet brine plumps up the bird with moisture. The turkey absorbs up to 40% more water in a wet brine. The salt breaks down the muscle, which lets the water get into the meat and stay there while it cooks.
A wet brine ensures moist meat, to be sure. However, unfortunately, the flavor of the turkey may suffer. With a wet brine, you may be left with an overly moist but bland-tasting bird. One solution is to add more aromatics like bay leaves, garlic, peppercorns, whole spices, rosemary, and thyme.
In a dry brine, the salt pulls the water out of the meat, mixes it with it, and then goes back into it. A dry brine breaks down the protein and muscle fiber, so the bird stays moist while it’s cooking. There will still be some space in the fridge for the bird to brine, but not as much as if you used a wet brine.
Though a dry brine may not be quite as moist, it really packs in the flavor.