A great Turkey Brine Recipe is the difference between a good Thanksgiving turkey and a great one that people will be talking about for years to come. Knowing how to brine a turkey will make a huge difference in your bird whether you plan to roast it, smoke it, or deep-fry it! This quick and easy technique will ensure a deliciously juicy, moist turkey every time!
Whether you are planning a big holiday meal or just serving a special Sunday supper, we’ve got you covered with all the sides you love with a classic turkey dinner, including my favorite turkey gravy. Be sure to check out our collection of the Best Thanksgiving Recipes to see them all!Table of Contents
Brining is an essential step for deep frying turkey that locks in moisture and flavor. With Thanksgiving coming up, many home cooks want to try deep frying their holiday bird. If you want crispy skin, moist meat and well-seasoned flavor, then brining is a must.
In this guide, I’ll cover everything you need to know about brining turkey before tossing it in the deep fryer including why it matters, ingredients to use, basic steps and tips for success. Let’s get into it!
Why Brine Turkey Before Deep Frying?
Brining has several advantages that are important when deep frying turkey
-
It helps the turkey retain moisture and prevents drying out in the hot oil. The brine is absorbed deep into the meat
-
It allows the turkey to soak up extra flavorings. The seasonings in the brine penetrate throughout the bird.
-
Brining tenderizes the turkey by breaking down muscle fibers. This makes the meat more moist and tender.
-
It helps the turkey keep its shape during cooking. An unbrined bird can warp or shrink.
Skipping the brining step means you’ll likely end up with a bland, dry fried turkey. Taking the time to brine guarantees better results.
Choosing a Brine
You have two options for brining – make your own homemade brine or use a pre-made brine product. Homemade allows you to customize flavors, but pre-made is quicker and easy.
Homemade brine ingredients:
- Salt – enhances flavor and retains moisture
- Sugar – balances salty flavor and helps with browning
- Herbs, spices, citrus – complement turkey flavor
- Vinegar, wine – add tangy notes
Some brine flavor combos:
- Brown sugar, kosher salt, garlic, pepper
- Apple cider, cinnamon, allspice
- Orange juice, jalapeno, cumin, oregano
- Pineapple juice, ginger, thyme
Supplies Needed
Here’s what you need to brine a turkey:
- Large plastic bucket or food-safe container
- Brine ingredients
- 2 gallons ice water
- Weight like a plate to keep turkey submerged
- Avoid reactive metals like aluminum
Step-by-Step Brining
Follow these steps for perfectly brined deep fried turkey:
-
Make your brine mixture. Boil if the recipe says to. Completely cool.
-
Place thawed turkey in container breast side down.
-
Pour in cooled brine to cover turkey fully. Weigh down if needed.
-
Refrigerate 8-24 hours. Turn turkey halfway through.
-
Remove turkey from brine. Discard used brine. Rinse and pat very dry.
Be sure brine stays at 40°F or below to prevent bacteria growth.
Brining Times
For well-brined turkey, plan for approximately:
- 1 hour brining time per 1 lb turkey
- Minimum 8 hours
- Maximum 24 hours
So a 12 lb turkey needs 12-24 hours in the brine.
After Brining
Once the turkey comes out of the brine:
- Discard used brine – it’s not reusable.
- Rinse turkey well under cool water.
- Pat extremely dry, inside and out. This is very important!
- Apply any rubs or seasoning (go light on salt).
- Insert aromatics like lemon, herbs, garlic, etc if desired.
- Let turkey sit 30 minutes at room temperature before frying.
Now the turkey is ready for the oil!
Frying the Brined Turkey
- Heat oil to 350-375°F in your turkey fryer or pot.
- Use a thermometer to monitor temperature.
- Slowly lower turkey into hot oil using a rig.
- Maintain oil at 350°F as it fries.
- Cook 3-5 minutes per lb.
- Check internal temperature of 165°F in thigh.
- Drain oil and let rest 20 minutes before carving.
The brined turkey will be golden brown on the outside and super juicy inside with great seasoning in every bite.
Common Brining Problems and Fixes
Too salty: Rinse turkey after brining and soak in water 1 hour. Reduce salt in brine.
Takes too long: Make sure brine and turkey are fully chilled before starting. Use an ice water brine.
Skin too soft: Pat turkey very dry after brining. Let sit 30 mins before frying. Fry at higher oil temp.
Still dry inside: Brine longer (up to 24 hrs). Inject brine into thick areas like breasts.
Dries out when frying: Oil temperature too high. Maintain steady 325-350°F. Cook no longer than 5 mins/lb.
Skin sticks to fryer: Don’t overcrowd oil. Ensure turkey is fully submerged.
With some TLC and proper technique, your brined turkey will steal the show on your Thanksgiving table! Crispy outside, tender and juicy inside, and full of intense flavor in each bite.
FAQs
Should I brine a turkey before deep frying?
Yes, brining is strongly recommended before deep frying. It helps ensure a juicy, well-seasoned turkey.
How long do I brine for deep fried turkey?
Plan for 1 hour of brining time per 1 lb of turkey. So a 12 lb turkey needs 12-24 hours in the brine.
What’s the best brine recipe for fried turkey?
Look for brines with salt, sugar, and aromatic ingredients like citrus, herbs, spices. Sample recipes are listed above.
Can I brine too long for deep frying?
Yes, over 24 hours can make the bird too salty. Stick to the 1 hour per lb guideline.
Is dry or wet brining better for fried turkey?
Dry brine gives more direct flavor contact but wet brine adds more moisture. Either works well.
Brining is simple but transforms your deep fried turkey. Follow these tips and you’ll have the best fried bird ever on your table this Thanksgiving!
Tips for the Best Turkey Brine
- Use the correct amount of the correct type of salt listed in this turkey brine recipe.
- Don’t try brining a Kosher turkey. It already has higher salt content than normal.
- Be sure to completely cover the turkey with the brine solution. If it wants to float up to the top of your brining bucket, weigh it down with a bag of ice or a heavy plate with some cans set on top. Some people find it helpful to use a brining bag if their container is large to make sure the turkey stays fully submerged.
- Remember that there is no need to salt the turkey after brining it. It absorb a significant amount of salt from the brine solution, and any drippings for gravy will already have a good amount of salt to them, so you may not need any additional salt.
- Be sure to put the turkey into the brine solution with the breast side down for the best penetration. If your turkey brine doesn’t quite cover your bird, then rotate it partway through brining for even coverage.
How to make Turkey Brine
- Mix the water, salt, and sugar together until the salt and sugar dissolves. I recommend heating 4 cups of water on the stove with the salt and sugar for 10 minutes or so since that helps them dissolve more easily, then adding the rest of the water later. But I have also done it where you just stir them into the cold water and they will eventually dissolve without heat as well. Add all of the remaining brine ingredients (including the remaining cold water or enough ice to cool the brine if you chose to heat it to dissolve the salt and sugar), then stir.
- Prep the turkey by removing neck, gizzards, and any plastic packaging and sticking it in your brine container. I don’t recommend rinsing the turkey before adding it to the brine. Place the turkey breast side down in your brining container. (I know the pictures in this post show the turkey breast up in the brine, but that was totally just a vanity move and I flipped it over before sticking it in the fridge.)
- Cover the turkey with the brine. Carefully pour the brine over the turkey, making sure the entire bird is completely submerged in the liquid. This brine recipe makes enough to easily cover a 12-pound turkey, but you might want to do 1 ½ times the recipe if using a larger bird. Cover the container and transfer to the fridge, if you have room. If not, you can use a bag of ice poured over the top of the turkey brine to keep it safe and cold overnight.
- Dry really well before cooking. After brining, remove the turkey to a large roasting pan or baking sheet and pat the turkey completely dry, both inside and out with lots of paper towels. I do not rinse my turkey after removing it from the turkey brine and have never found it to be too salty. Let it air-dry uncovered in the fridge for a bit, if you have the time. This helps give you crispy skin when you roast the turkey. Even just 30 minutes helps, although if you plan far enough ahead, you could even let it air-dry in the fridge overnight and then cook the turkey the next day.
