The Secret to Juicy, Flavorful Turkey Every Time – Our Foolproof Turkey Brining Guide

As a passionate grillmaster and barbecue enthusiast I take great pride in serving up tender juicy, flavor-packed turkey to my family and friends each holiday season. And let me tell you, the secret lies in brining that bird! Brining is a simple technique that infuses moisture and seasoning into the turkey, guaranteeing the most mouthwateringly delicious results every time.

In this guide, I’ll walk you through my failproof turkey brining method, provide helpful tips along the way, and explain why it’s an absolute game-changer for your next turkey day feast Let’s get started!

Why Brine a Turkey?

I know some folks may be skeptical about brining and wonder if it’s really worth the extra time and effort. Let me assure you, it 100% is! Here’s why

• Juicier Meat – Brining allows the turkey to absorb extra moisture, keeping it incredibly tender and juicy as it cooks. No more dry, overcooked turkeys!

• More Flavor – Not only does brining add moisture, but you also get to thoroughly infuse the turkey with delicious flavors like herbs, spices, citrus, garlic, etc.

• Self-Basting – The extra moisture in the meat allows it to self-baste while cooking, further ensuring juiciness.

• Forgiving Cooking – Brined turkey remains juicy even if you happen to overcook it slightly. Much more foolproof!

• Crispy Skin – With the skin nicely seasoned and dried after brining, it gets ultra crispy when cooked. The perfect complement to juicy meat.

• Overall Better Texture – Brining actually helps break down some of the proteins in the meat, allowing it to retain moisture and resulting in a smooth, tender texture.

How Long to Brine a Turkey

The brining time can vary based on the size of your turkey:

• 8-12 lbs turkey – brine for 8-12 hours
• 12-16 lbs turkey – brine for 12-16 hours
• 16-20+ lbs turkey – brine for 16-24 hours

As a general rule of thumb, plan on brining for approximately 1 hour per pound. This allows enough time for the brine to work its magic.

I don’t recommend brining for longer than 24 hours, as the turkey can become overly salty and the texture can get mushy. Err on the shorter side of these ranges if you’ll be finishing the cooked turkey with a salty gravy or rub.

Simple Turkey Brine Recipe

Brining a turkey is surprisingly easy. Here is my go-to recipe and method:

Brine Ingredients:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 gallons cool water
• Herbs and spices: rosemary, thyme, sage, garlic, peppercorns, bay leaves (use whole herbs/spices for easy removal)
• Zest and juice from 1 orange
• Zest and juice from 1 lemon
• 1 onion, quartered
• 4 cloves garlic, peeled and halved
• Ice cubes

Instructions:

1. Combine the salt, brown sugar, and water in a very large stockpot or clean bucket until dissolved. Add the remaining ingredients and stir to combine.

2. Place the turkey (remove giblets first) breast side down in the brine. Cover with ice cubes to keep chilled. The turkey must be fully submerged.

3. Refrigerate for your calculated brining time, flipping the turkey once halfway through.

4. After brining, remove the turkey and pat very dry with paper towels. Discard the brine.

5. At this point you can rub the turkey with olive oil, herbs, and spices. Let sit uncovered in the fridge for up to 24 hours before cooking, which further dries out the skin.

6. Roast the turkey as you normally would, following your recipe’s temperature and timing guidelines. Baste occasionally with pan drippings.

7. Once cooked, let rest for 30 minutes before carving. The brined turkey will be incredibly moist, tender, and flavorful – your best one yet!

Turkey Brining Tips

Follow these handy tips for brining success:

• Use a non-reactive container like stainless steel, plastic, or enamel. Do not use aluminum.

• Make sure the turkey is fully submerged in the brine. Weigh it down with a heavy plate if needed.

• Brine in the refrigerator at 40°F to prevent bacterial growth.

• Rinse the turkey gently but thoroughly after brining. Pat extremely dry.

• Let the brined turkey air dry in the fridge uncovered up to 24 hrs before roasting for ultimate crispy skin.

• Still thaw frozen turkeys before brining using normal methods. Brining thawed meat allows better penetration.

• Inject the thicker breast areas with brine for enhanced flavor and moisture.

• Discard used brine. Don’t reuse due to potential bacterial contamination.

• Adjust brine quantities as needed to fully submerge larger birds. Use double the brine for over 20 lbs.

Frequently Asked Questions

Still have some questions? Here are answers to some common brining FAQs:

Does brining cook the turkey?
No, brining does not actually begin cooking the meat. It just seasons it and helps it retain moisture. You still need to fully cook the turkey afterwards.

Can you brine a frozen turkey?
It’s best to thaw the turkey first for more effective brining. If that’s not possible, you can carefully submerge a frozen turkey, but allow 50% more brining time.

Can I stuff a brined turkey?
Absolutely! Just make sure the stuffing is completely cooked through by using a meat thermometer. The brined bird may cook slightly faster.

Can I brine a kosher or self-basting turkey?
Kosher and self-basting turkeys are pre-salted, so brining is not recommended and can make the meat overly salty. Stick to plain turkeys.

What liquid do you brine a turkey in?
Water and salt create the basic turkey brine. You can use plain water, chicken stock, vegetable broth, apple juice/cider, etc. Get creative!

What kind of salt is best for brining?
Kosher salt is ideal since it easily dissolves and seasons the meat nicely. Table salt works too, just reduce the amount since it’s finer.

Make This Your Best Thanksgiving Turkey Ever

Have a wonderful turkey day feast with your loved ones this year…and wow them with your moister-than-ever, flavor-packed brined masterpiece! Your new go-to secret weapon is brining.