Does a Brined Turkey Take Longer to Cook?

As Thanksgiving approaches, many home cooks are getting ready to roast a turkey. If you’re planning to brine your turkey this year, you may be wondering if it will take longer to cook than an unbrined bird. The short answer is no – brining does not significantly increase the cooking time. In fact, it can even decrease it slightly.

In this article we’ll take a closer look at how brining affects cooking time and share some tips for perfectly roasting your holiday bird.

How Brining Impacts Cooking Time

Brining, or soaking the turkey in a saltwater solution, helps the bird retain moisture and seasons it all the way through This gives you a juicier, more flavorful finished product

When it comes to cooking a brined turkey has a couple of advantages over an unbrined one

• The meat cooks more evenly. The brine helps the breast meat retain moisture, so it doesn’t dry out and overcook as easily. This means you can cook the entire turkey to the proper safe temperature without the breast getting too done.

• It may cook slightly faster. Tests by America’s Test Kitchen found that brined turkeys reached the target temperature about 10% faster than unbrined ones. The brine allows the heat to penetrate into the meat more quickly.

So while a brined turkey doesn’t take significantly longer to roast, you shouldn’t shorten the cooking time much either. For food safety, it’s critical to cook any turkey to an internal temperature of 165°F as measured in the thickest part of the breast and thigh.

Estimating Cook Times

As a general guideline, plan on roasting your brined turkey for approximately 13-15 minutes per pound at 325°F. So for a 12 lb bird, expect a total cooking time of about 2 1/2 to 3 hours.

Of course, every oven cooks a bit differently, so it’s smart to add a buffer of 30-60 minutes to your estimate. You want the turkey resting outside the oven for at least 15 minutes before carving anyway.

Other factors that can affect cook times include:

• Turkey size – Smaller birds may cook slightly faster, while larger ones take a bit longer. Add or subtract 5-10 minutes per pound for really big or small turkeys.

• Cooking method – A convection oven may shave off up to 30 minutes, while smoking or grilling takes longer.

• Temperature – Higher heat speeds things up but risks overcooking. Stick with 325°F for the best results.

• Stuffing – An unstuffed turkey cooks more quickly. Add 30-45 minutes if stuffed.

• Brine time – Overnight is ideal. Short brines of just a few hours won’t have as much impact.

The only way to guarantee the turkey is fully cooked through is to use a good meat thermometer. Check the temp in multiple spots and let it rest before slicing.

Brining Tips

To ensure your brined turkey roasts up plump, juicy and full of flavor, follow these tips:

• Make the brine 1-2 days in advance to allow it to fully cool and the flavors to meld.

• Submerge the turkey completely in the brine. Use a container large enough that the liquid covers the bird.

• Refrigerate while brining. Keep the temp at 40°F or below to prevent bacterial growth.

• Rinse well and pat dry before roasting to prevent overly salty meat.

• Let the turkey air dry for 30-60 minutes before roasting for crisper skin.

• Roast on a rack in a shallow pan to allow air circulation. Tent with foil if the skin browns too quickly.

• Use an oven-safe thermometer and check in a few places to ensure the turkey reaches 165°F.

• Allow to rest for 15-30 minutes before carving for juicier meat.

Get Brining!

While a brined turkey may cook slightly faster, it won’t make a huge difference in roasting times. For best results, plan for approximately 13-15 minutes per pound at 325°F and use a thermometer to monitor doneness.

Brining helps ensure a juicy, flavorful holiday turkey. With proper roasting and resting times, you’ll end up with the perfect centerpiece to your Thanksgiving meal.