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.
Introduction
Learn how to brine a turkey the right way and then expand of that to add flavors that will make this year feast outstanding.
A brine for your holiday bird that will add a lot of moisture and tenderness. And you can add your own custom flavors. But you can easily make mistakes.
***Here is a reminder I will put in this post several times: NEVER BRINE AN INJECTED OR PREVIOUSLY BRINED TURKEY***
The fancy technique is from Christine at 15 Minute Beauty Fanatic aka Little Miss Martha for her love of all things Martha Stewart. I'm sure the method has a lot of Martha Stewart in it.
My Rating
An appropriate brine is a wonderful thing for a roasted turkey. My wife gives it a 6 or 7, but I don't have a graphic for that.
👨🍳Brining Discussion
A little background on why to brine. Roasting the bird leads to loss of water during the cooking process.
The brine is a salty water "marinade." The salt and water will absorb and cause the break down of the proteins in the meat. This will give you a more tender, moist, and flavorful turkey.
By adding other things like spices, you can also add tons of flavor. So this is a totally buffed up brine.
NEVER BRINE AN INJECTED OR PREVIOUSLY BRINED TURKEY
Safe Brining
You need a large bag. Fortunately, these are easier to find these days, but if you can't, large oven roasting bags will do.
Garbage bags are NOT a good choice since they are not designed for food storage and the chemicals may not be safe (I don't know but let's not do that).
To brine a turkey, the bird needs to be totally thawed and kept under 40 degrees. I have always had a second refrigerator but if not available, lots of 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.
🦃The Turkey
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 sort of 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
🧂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 just to prevent over-salting. Here we are using ¾ cup per gallon.
Really 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 makes the brine even better but are optional.
✔️Tips
When ever kosher salt is called for it will mean Diamond Crystal or the equivalent of other salts. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
The salt does the work and can not be omitted. It seems to break down some tissue in the bird and bring water into the turkey.
I call for a "light" amount of salt by decreasing it by 25% from many recommendations.
Other ingredients are to taste.
There are dry brine methods I'm not covering here.
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.
24 hours is the most you should brine for since there is very little absorption after that time, and the water can start affecting the meat texture. Most of the effect is really in the first 12 hours.
📖Turkey Recipes
How To Roast a Turkey Breast with Gravy
Butter Turkey Tenderloin - Pan Seared Oven Roasted with Gravy
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Basic Turkey Brine
8 quarts (32 cups) water
1 ½ cups kosher salt
The rest is optional
2 quarts apple juice or cider - substitute for an equal amount of the water
½ cup sugar
2 tablespoon peppercorns and 2 tablespoons allspice, combine and coarsely crush
6 slices ginger( or 2 teaspoons powdered)
8 whole cloves
Combine all the above ingredients you are using into a stockpot on the stove. Let boil 10 minutes then cool.
Clean and place turkey in brining container (I love big plastic bags, the Ziplocs are great).
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 very heavy bag better. Also, if using fresh fruit, add it at this time. We added three quartered oranges.
Seal and refrigerate for 12-24 hours. Be SURE to 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 for food safety.
📖Recipe
How to Brine a Turkey
Ingredients
The Basic Ingredients for Brining a Turkey
- 1 turkey - Whole and not brined or injected
- 8 quarts water
- 1½ cup kosher salt
- enough ice and water to cover the bird in the bag.
Optional / To Taste Ingredients
- 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
Instructions
- Combine all of the above ingredients you are using a stockpot but exclude any fresh fruit. Boil 10 minutes then cool.
- Clean and place the turkey in the brining container (I love big plastic bags, the Ziplocs are great). Add the cooled brine, fresh fruit if using, and enough water/ice to cover the turkey. Use a large pan to help support the brining bag. It will help you handle the very heavy bag better.
- Seal and refrigerate for 12-24 hours. The bird MUST be kept under 40 degrees Fahrenheit for safety. Please see https://www.101cookingfortwo.com/thanksgiving-food-safety-and-food-help/ for more tips.
- Be SURE to rinse the bird inside and out when removed from the brine. Pat dry and proceed with the cooking. Be very careful and clean up the area after rinsing. See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/
My Private Notes
Recipe Notes
Pro Tips:
- The ratio of 1 gallon of fluid to about ¾ cup of kosher salt is a good basic ratio for a wet brining a turkey.
- When ever kosher salt is called for it will mean Diamond Crystal or the equivalent of other salts. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- All the other ingredients are for taste.
- Be sure to use a food-safe bag, not a garbage bag.
- Brine for 12-24 hours.
- The salt need to be rinsed off after a brine before cooking. This is a food safety issue so let's be careful.
- Do not add any more salt to the turkey.
- This recipe is a 2-gallon recipe and is good for 12-20 pounds. You can adjust from there.
- PLEASE REVIEW FOOD SAFETY: Thanksgiving Food Safety and Food Help and Chicken… To Rinse or Not To Rinse?
- 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.
- If you have sodium concerns, brining is not for you.
- Final Tip: NEVER BRINE AN INJECTED OR PREVIOUSLY BRINED TURKEY- and somebody will still do it.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published November 11, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jon
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.
Dan Mikesell AKA DrDan
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
Sandy
Cloves??? Cloves of what???
Dan Mikesell AKA DrDan
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
raisa
My turkey is brining, after rinsing is it ok to leave it on the counter before baking in a pre heated oven?
Dan Mikesell AKA DrDan
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
Mary
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.
Dan Mikesell AKA DrDan
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
Vivi
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?
DrDan
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
Stephanie Thompson
Can you brine with everything but the salt of it has been injected previously? Or would that be pointless?
DrDan
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
Melanie
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!
DrDan
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
Linda
Can I brine the turkey, rinse it and then cook it in the oven using the turkey bag?
DrDan
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
Monica
What happens if you brine a previously injected or brined turkey?
DrDan
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