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🏠Home » Recipes » Cooking Techniques

How to Brine a Turkey—A Basic Brine with Enhancements

Updated: Nov 10, 2023 · Published: Nov 11, 2012 by Dan Mikesell AKA DrDan · 21 Comments

Jump to Recipe
Time: 12 hours hrs 30 minutes mins

Learn how simple it is to brine a turkey correctly and then expand on that to add flavors that will make this year's feast outstanding. Do it simple, or kick it up a few notches with these easy-to-follow step-by-step instructions.

You should use this recipe only for unbrined and uninjected turkeys. If injected, it is with a salt-containing solution for tenderness and flavor. Do not add more salt by brining.

Ingredients

Turkey—12-20 lbs. whole and not brined or injected with anything!
Water and ice
Salt

Optional Ingredients—all recommended
Apple cider or juice—substitute for an equal amount of water
Sugar
Oranges
Pantry ingredients—Peppercorns, Allspice, Ginger(fresh or powder), Whole cloves

brining a turkey in a bag.
Jump To (scroll for more)
  • Ingredients
  • 🦃How to brine a turkey
  • How long to brine?
  • 🧂Basic Simple Brine
  • Safe Brining
  • 🦃Turkey Recipes
  • 🦃Which turkey to brine
  • 👨‍🍳How brining works
  • ❓Brining FAQs
  • Step-by-Step Photo Instructions
  • 📖The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

Featured Comment from Mary:
"5 stars I am very happy with your Turkey brine suggestions."

Learn how to brine a turkey the right way and then expand on that to add flavors that will make this year's feast outstanding. All you need is a food-safe bag or other container and simple pantry ingredients.

A brine for your holiday bird will add a lot of moisture and tenderness. And you can add your custom flavors. But you can easily make mistakes.

The fancy technique is from Christine at 15 Minute Beauty Fanatic aka Little Miss Martha, for her love of everything Martha Stewart—there is a lot of Martha Stewart in this method.

🦃How to brine a turkey

basic brine ingredients along with extras.

Basic Turkey Brine is 2 gallons (8 quarts or 16 cups) of water and 1 ½ cups of Diamond Crystal kosher salt (use 1 cup if using Mortan or ¾ cup table salt).
Optional ingredients (all recommended):
2 quarts apple juice or cider to substitute for an equal amount of water.
2 tablespoons peppercorns and 2 tablespoons allspice combine and coarsely crush. ½ cup sugar, 6 slices ginger( or 2 teaspoons powdered), 8 whole cloves.

brine ingrediients in a stock pot.

Combine all ingredients you are using except the oranges or other fresh fruit into a stockpot and boil for 10 minutes, then cool completely before proceeding.

a box of very large food bags.

Trim and place turkey in a brining container (I love big plastic bags; the Ziplocs are great). See Chicken... To Rinse or Not To Rinse? about handling poultry.

brining turkey in a large bag.

Add the cooled brine and enough water/ice to cover the turkey. Note the large pan in the picture to support the bag. It will help you handle the hefty bag better. Also, if using fresh fruit, add it at this time.

rinsing a brined turkey under running water.

Seal and refrigerate for 12-24 hours. Be sure to keep the turkey under 40° for food safety. Carefully rinse the bird inside and out when removed from the brine. Pat dry and proceed with the cooking. Clean the whole area after rinsing off the brine and wash your hands and arms for food safety.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

How long to brine?

Generally, 8 to 18 hours with an absolute maximum of 24 hours. You can over-brining making the turkey too salty and the texture spongy.

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***Here is a reminder I will put in this post several times: NEVER BRINE AN INJECTED OR PREVIOUSLY BRINED TURKEY***

🧂Basic Simple Brine

Basic brines for turkey will be about a cup of kosher salt to one gallon of fluid. This can be a little less to prevent over-salting. Here, we are using ¾ cup per gallon.

The salt-to-fluid ratio is the main work of a brine. The salt and water get into the meat and say. It then breaks down some of the proteins and makes more tender meat.

The rest of the components add flavor and make the brine even better for taste but not texture, so they are optional.

Safe Brining

You need a large bag. Fortunately, these are easier to find, but large oven-roasting bags will do if you can't.

Garbage bags are NOT a good choice since they are not designed for food storage, and the chemicals may not be safe.

To brine a turkey, the bird must be thawed and kept under 40°. I have always had a second refrigerator, but if it is not available, many people use a large cooler and lots of ice.

The turkey should still be in a food-safe bag and sealed to prevent the brine from being diluted. This is poultry, so let's be careful out there.

See the USDA Food Safety Page and Chicken... To Rinse or Not To Rinse? for safety recommendations.

🦃Turkey Recipes

Check out some of my favorite turkey recipes like Roasted Turkey Breast—The Easy Way, Butter Turkey Tenderloin, Grilled Turkey Breast, and Easy Turkey Tetrazzini. To make homemade gravy, see How to Make Gravy from Scratch—Quick & Easy.

🦃Which turkey to brine

The turkey should have no additives, brine, or anything else injected or added in any way. If the bird is frozen, then thaw completely according to package directions.

But be aware that almost ALL frozen turkeys have some salt injection and should not be used for brining unless you are SURE it has not been injected or brined.

Remove any giblets from the neck and body cavities. We generally special order a fresh turkey from the meat department. It's just one phone call.

Tell them the size you want and the date you want to pick it up. You can do it. You generally need a good pound plus per person. We love leftovers, so we up that.

NEVER BRINE AN INJECTED OR PREVIOUSLY BRINED TURKEY

👨‍🍳How brining works

The brine is a salty water "marinade." The salt and water will absorb and cause the breakdown of the proteins in the meat. This will give you a more tender, moist, and flavorful turkey.

Adding other things like spices can also add tons of flavor. So this is a buffed-up brine.

❓Brining FAQs

What salt to use for brining?

The type of salt Kosher salt here means Diamond Crystal or the equivalent of other salts. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.does not matter in brine, but the amount of sodium does.

Can I decrease the salt in the brine?

A little, maybe, depending on the original recommendations. For this recipe, I have already decreased to a "light" amount of salt by decreasing the sodium by 25% from many recommendations.

The salt does the work and can not be omitted. It breaks down some tissue in the bird and brings water into the turkey.

How much sodium is absorbed by the turkey?

There are only a few studies on the amount of salt absorbed by brining a whole turkey. It seems that about 200 mg is added per 4 oz. But there are lots of variables here, and it could be higher. Please don't quote me on this. If you are watching sodium intake, you should not be brining it.

Blue ribbon divider used for visual effect
↑Jump to Table of Contents

This recipe is listed in these categories. See them for more similar recipes.

Cooking Techniques, Holiday Recipes, Turkey Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

📖The Recipe Card with Step-by-Step Instructions

brining a turkey in a bag

How to Brine a Turkey—A Basic Brine with Enhancements

4.34 from 3 votes
From Dan Mikesell AKA DrDan
Learn how simple it is to brine a turkey the right way and then expand on that to add flavors that will make this year's feast outstanding. Do it simple or kick it up a few notches with these easy to follow step by step instructions.
Prep Time: 30 minutes minutes
Cook Time: 12 hours hours
Total Time: 12 hours hours 30 minutes minutes
Servings #/Adjustable :1 8 oz serving of breast
Print | Pin | Email share | Like and save for later Saved!

Ingredients

The Basic Ingredients for Brining a Turkey
  • 1 turkey - Whole and not brined or injected 12-20 pounds
  • 2 gallons water
  • 1½ cup Diamond Crystal kosher salt
  • enough ice and water to cover the bird in the bag.
Optional / To Taste Ingredients (all recommended)
  • 2 quarts apple cider or juice - substitute for an equal amount of water
  • ½ cup sugar
  • 2 tablespoons peppercorns
  • 2 tablespoons allspice
  • 6 slices fresh ginger - or 2 teaspoons powder
  • 8 whole cloves
  • 3 oranges - cut in quarters

Step-by-Step Instructions
 

  • Combine all ingredients you are using except the oranges or other fresh fruit into a stockpot and boil for 10 minutes, then cool completely before proceeding.
    brine ingrediients in a stock pot
  • Trim and place turkey in a brining container (I love big plastic bags; the Ziplocs are great). Add the cooled brine and enough water/ice to cover the turkey. Note—use a large pan to support the bag. Also, if using fresh fruit, add it at this time.
    a box of very large food bags
  • Seal and refrigerate for 12-24 hours. Be sure to keep the turkey under 40° for food safety.
    brining a turkey in a bag
  • Carefully rinse the bird inside and out when removed from the brine. Pat dry and proceed with the cooking. Clean the whole area after rinsing off the brine and wash your hands and arms for food safety.
    rinsing a brined turkey under running water
  • Gatherings are ready-made for food safety issues and leftovers at the party. Let's plan for food safety and get it right. Check out the USDA Food Safety recommendations.

Recipe Notes

Pro Tips:

  1. The ratio of 1 gallon of fluid to about ¾ cup of kosher salt is a good basic ratio for a wet-brining turkey.
  2. Whenever kosher salt is called for, it will mean Diamond Crystal or the equivalent of other salts. Approximate equivalents are  1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
  3. All the other ingredients are for taste.
  4. Be sure to use a food-safe bag, not a garbage bag.
  5. Brine for 12-24 hours.
  6. The salt needs to be rinsed off after a brine before cooking. This is a food safety issue, so let's be careful. Wash everything and your hands both before and after rinsing.
  7. Do not add any more salt to the turkey.
  8. This recipe is a 2-gallon recipe and is good for 12-20 pounds. You can adjust from there.
  9. PLEASE REVIEW FOOD SAFETY: Chicken… To Rinse or Not To Rinse? and the USDA Food Safety Page.
  10. Nutrition is for 8 oz of white meat with 200 mg of sodium added per 4 oz., which is an estimate of sodium transfer to the turkey. It may or may not be accurate.
  11. If you have sodium concerns, brining is not for you.
  12. Final Tip: NEVER BRINE AN INJECTED OR PREVIOUSLY BRINED TURKEY- and somebody will still do it.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Serving : 8 ozCalories : 227 kcal (11%)Protein : 35 g (70%)Fat : 9 g (14%)Saturated Fat : 2 g (10%)Cholesterol : 116 mg (39%)Sodium : 580 mg (24%)Potassium : 361 mg (10%)Sugar : 1 g (1%)Vitamin A : 90 IU (2%)Calcium : 18 mg (2%)Iron : 1 mg (6%)
Course: Main Course
Cuisine: American
Keyword: Brining a Turkey, How to Brine, Turkey

Editor's Note: Originally Published November 11, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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  1. Dazz Donnellan says

    December 03, 2022 at 7:12 pm

    Hi from Australia,
    I'd like to share my experience with brining. It was difficult to find food-safe brining bags or appropriate containers big enough for a really large turkey. I managed to find a 27-litre plastic container made by a company called Sistema, from New Zealand. There are smaller ones too. Sistema storage containers are all BPA and phthalate free with the international food food-safe logo stamped on the bottom. Although the container is a little large, I'm placing water-filled, sealable containers in the tub to reduce the volume of brine necessary.
    I really liked your brining recipe and instructions. Another recipe to look at is the Nigella Lawson Christmas Turkey brine. Merry Christmas, Dazz

    Reply
  2. Ashley says

    November 24, 2022 at 1:11 pm

    5 stars
    Do you still have the full monty recipe? It was the best turkey I ever had and made. But it says the page is missing when I go to the link now.

    Reply
    • Dan Mikesell AKA DrDan says

      November 24, 2022 at 4:13 pm

      Hi Ashley,

      I responded by email.

      For the readers, this brine recipe came from a post that needed a full rewrite and removed. It was an excellent recipe and can be found at https://web.archive.org/web/20161113235625/http://www.101cookingfortwo.com/cider-brined-herb-buttered-martha/

      You can email me for a PDF copy of the recipe card.

      DrDan

  3. Jon says

    July 23, 2022 at 7:51 am

    3 stars
    You state several times you can’t brine a previously brined bird. Have you ever done this? It sounds like you haven’t. You can brine a turkey that has been brined before. It doesn’t matter what the percentage is, through osmosis the meat will take on whatever the salt percentage is in the solution. If it was injected/prebrined at 10% but you brine again in 8% it will lower down to a little over 8%. So you can brine again but the texture of the meat can change if you brine too long. I understand the caution because you don’t want someone to ruin their thanksgiving meal. But I have only ever injected crappy frozen turkeys and have never been to salty. Other wise this is a solid basic brine recipe.

    Reply
    • Dan Mikesell AKA DrDan says

      July 23, 2022 at 10:23 pm

      Hi Jon,

      Welcome to the blog.

      The answer is about 15 years ago, I brined an injected turkey, the injunction was buried on the print on the back of the package, and I found it after digging the package out of the garbage. I learned not to rush quite so much. It was not a good experience.

      Now, I do understand your argument. First, if you are injecting, you inject more salt, then there is no equilibration; you are just adding salt. If you are using a wet brine, it can equilibrate since it can go both ways. You would need to use a low concentration brine, and due to the thickness of the meat, a long time period would be necessary to equilibrate.

      If you feel comfortable doing it, that is fine—you are only risking some taste and not a safety issue. But to avoid a poor experience for most readers, I'm staying with never do it, and I don't myself.

      Thanks for the comment, and it will have people think about the science of it, if they understand it.

      Dan

  4. Sandy says

    November 24, 2021 at 10:12 am

    Cloves??? Cloves of what???

    Reply
    • Dan Mikesell AKA DrDan says

      November 24, 2021 at 12:54 pm

      Hi Sandy,

      Welcome to the blog.

      The cloves referred to is https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/cloves-whole It is optional.

      Dan

  5. raisa says

    November 26, 2019 at 3:10 pm

    My turkey is brining, after rinsing is it ok to leave it on the counter before baking in a pre heated oven?

    Reply
    • Dan Mikesell AKA DrDan says

      November 26, 2019 at 4:56 pm

      Hi Raisa,
      Welcome to the blog.
      The brief answer is yep that is fine. The food can not be in an environment with a temperature between 40 degrees and 140 degrees for more than 2 hours. So see the safety post I just did. https://www.101cookingfortwo.com/thanksgiving-food-safety-and-food-help/
      Dan

  6. Mary says

    May 27, 2019 at 4:11 pm

    5 stars
    I am very happy with your Turkey brine suggestions. We did it last year. My only fear was if I would be able to find a large enough container for a 20lb bird. We used a 5 gallon bucket. It did fit, bu it was snug.
    Thank you for your recipe.

    Reply
    • Dan Mikesell AKA DrDan says

      May 30, 2019 at 9:01 pm

      Hi Mary,
      Welcome to the blog.
      This is a brine we really enjoy when doing a big bird. I have a huge metal bowl I used for monster cookies when the kid were in school. I use a huge brining bag and the mixing bowl to support it..
      Thanks for the note and rating.
      Dan

  7. Vivi says

    November 21, 2018 at 12:36 pm

    While making this brine I used 2 Tablespoons of ground allspice instead of the allspice that isn't ground up. Do you think the turkey will taste to much like allspice?

    Reply
    • DrDan says

      November 21, 2018 at 1:25 pm

      Hi Vivi,

      Welcome to the blog.

      That seems a little heavy to me but Food52 says you're good. https://food52.com/blog/15413-how-to-convert-whole-spices-to-ground-measurements .

      I will yield to their opinion.

      Enjoy your bird.

      Dan

  8. Stephanie Thompson says

    November 21, 2018 at 8:00 am

    Can you brine with everything but the salt of it has been injected previously? Or would that be pointless?

    Reply
    • DrDan says

      November 21, 2018 at 8:26 am

      Hi Stephanie,

      Welcome to the blog.

      I think it would be pointless. Using something like this brine without the salt would not do much.

      You could inject things like juice, stuff things under the skin but nothing with salt.

      I will say this is my opinion but based on the science of brining and the movement of the salt and water with the molecules of the other flavorings. Also, I read a lot of recipes, food sites, and books on the science of cooking and never seen anything that would make me think it would do much.

      Have a good holiday.

      Dan

  9. Melanie says

    November 20, 2018 at 5:28 pm

    Will it specifically say "injected w ...."?? I have a nice fresh turkey that states "basted with a 9.5% solution of broth, salt and sugar.. Is it ok to brine this one? I really want to try the citrus herb brine this year it sounds delish! But set. Dont want a salty bird!

    Reply
    • DrDan says

      November 20, 2018 at 5:44 pm

      Hi Melanie,

      Welcome to the blog.

      I will be Scrooge and say "no brine for you". Maybe next year. It would be way too salty.

      Here is a link to a citrus turkey recipe that you might find interesting. https://www.thanksgiving.com/recipes/turkey-recipes/easy-and-delicious-orange-anise-and-thyme-roasted-turkey But the doctor in my says please, please do not rest the bird at room temperature for one hour. But parts of the recipe may be useful to you.

      Have a good holiday and thanks for asking.

      Dan

  10. Linda says

    November 15, 2018 at 9:02 pm

    Can I brine the turkey, rinse it and then cook it in the oven using the turkey bag?

    Reply
    • DrDan says

      November 15, 2018 at 9:18 pm

      Hi Linda,

      Welcome to the blog.

      If you are talking about those large oven baking bags, it should be fine. They are food safe so brining in it should be fine and as long as it is not damaged then be sure to rinse out any residual salt and it should be fine. I have never baked a turkey in one so I have no suggestions for time etc.

      Dan

  11. Monica says

    November 15, 2018 at 4:13 pm

    What happens if you brine a previously injected or brined turkey?

    Reply
    • DrDan says

      November 15, 2018 at 4:39 pm

      Hi Monica,

      Welcome to the blog.

      If you brine a previously injected/brined turkey or turkey breast, it will be way too salty and probably not eatable.

      Dan

DrDan imageHi, I'm DrDan.
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