Brining a turkey before roasting it is one of the best ways to ensure moist, flavorful meat when cooking your Thanksgiving bird. But when should you start brining before the big feast? Here’s a complete guide to timing your turkey brine for a perfect holiday centerpiece.
Why Brine a Turkey?
Brining involves soaking the raw turkey in a saltwater solution, which allows the meat to absorb moisture and seasonings. This results in a juicy, tender turkey, even the typically drier white meat. The salt also enhances flavor.
Brining provides the following benefits:
- Moist, juicy meat throughout the turkey
- Well-seasoned flavor in both white and dark meat
- Prevents the turkey from drying out while cooking
- Allows the meat to absorb moisture and aromatics
Brining makes it nearly impossible to overcook the turkey. The added moisture helps counteract the loss of juices during roasting.
When to Start Brining Before Thanksgiving
You’ll want to brine the turkey 1-3 days before cooking it This gives enough time for the meat to soak up the flavors without getting overly salty
Here are more specifics on timing:
- Overnight brine (8-12 hours): Best for small birds under 12 lbs.
- 1-2 day brine (24-48 hours): Best for medium birds 12-18 lbs.
- 2-3 day brine (48-72 hours): Best for large birds 18 lbs and up.
Don’t brine for longer than the recommended time, as the turkey can become too salty. If your turkey is done brining but you don’t want to cook it yet, rinse it, pat it dry, and refrigerate for 1-2 days
For Thanksgiving, it’s best to start brining on either Sunday or 2-3 days before Thanksgiving. This gives the right amount of time for most turkeys.
Brining Supplies
Gather these supplies to brine your turkey:
- Large pot or clean bucket: For submerging the turkey
- Brining bag: To place the turkey in, optional but helps minimize mess
- Brine ingredients: Water, salt, spices, aromatics like citrus peels or herbs
- Ice (if brining in a cooler)
- Refrigerator space
You’ll need 1-2 gallons of cool water per turkey. Mix the water with salt and any flavorings. Avoid using hot water which can cause bacterial growth.
Brining Tips
Follow these tips for a perfect brined turkey:
- Use a ratio of 1 cup salt per 1 gallon water. Adjust if using kosher vs table salt.
- Flavor the brine with citrus, herbs, spices, sugar, or apple cider.
- Keep the turkey submerged using a brining bag and/or plate to weigh it down.
- Refrigerate the brine container or place it in a cooler surrounded by ice.
- Rinse the turkey and pat it dry before roasting. Roast right away for crispiest skin.
Brining a Frozen Turkey
You can brine a frozen turkey as long as you plan ahead. Here’s how:
- Thaw the turkey using the cold water method (allow 30 minutes per pound).
- Once thawed, begin the brining process as normal.
- Increase brining time to compensate for the thawing. Add 12-24 hours.
- Cook the turkey immediately after brining.
By planning ahead and timing your brine, you’ll have the juiciest, most flavorful Thanksgiving turkey. Aim to start brining 1-3 days before roasting your bird.
How to Make a Traditional Brine
Not convinced by the dry-brining argument? No problem. Heres how to do a traditional brine.
To brine a turkey using the standard method, start by clearing out a space in the fridge big enough to fit a container thats large enough to hold your turkey. Alternatively, fill a few empty two-liter soda bottles three-quarters of the way with water, and freeze them with the lid off. Once theyre completely frozen, seal the bottles with their lids. Next, fill a large cooler or plastic basin with the prescribed amount of tap water. Add the salt, and stir until dissolved. Submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours. Alternatively, place the brining basin in a cool spot in your home and add the frozen soda bottles, replacing them every few hours to keep the water below 40°F (4°C).
After 12 to 18 hours, remove the turkey, dry carefully with paper towels, and roast.
For crisper skin, brine a couple days in advance, and let your turkey air-dry at least overnight and up to two nights, uncovered, in the refrigerator on a rack set in a rimmed baking sheet.
When youre constructing a brine, what really matters is the amount of salt compared to the amount of water, not the amount of salt compared to the size of the turkey. So long as your brine solution is around 6% salt by weight (thats about one and a quarter cups of kosher salt per gallon) and your turkey is submerged, youll do just fine.
Here are some approximate measures for the minimum amount of water and salt youll need for a range of turkey sizes:
Standard Turkey Brine Formulas
| Turkey Size | Water | Salt (Kosher) |
| 8 to 12 pounds (3.6 to 5.4 kilograms) | 2 gallons (7.6 liters) | 2 1/2 cups (450 grams) |
| 13 to 17 pounds (5.9 to 7.7 kilograms) | 2 1/2 gallons (9.5 liters) | 3 1/4 cups (570 grams) |
| 18 to 22 pounds (8.2 to 10 kilograms) | 3 gallons (11.4 liters) | 3 3/4 cups (675 grams) |
How many days can you dry brine a turkey?
FAQ
Is brining a turkey for 3 days too long?
How long should you store a turkey to dry it after brining?
Should I rinse turkey after brining?
How do you brine a Turkey a day before roasting?
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
How long do you keep a Turkey in the fridge After brining?
Refrigerate 12 to 24 hours. Remove the turkey from the brine (discard the brine). Pat the turkey dry and allow it to stand at room temperature 1 hour. Alternatively, you may place the bird on a roasting pan, uncovered, in the refrigerator for up to 24 hours after brining to increase the crisping of the skin when it roasts.
Should you brine a Turkey for Thanksgiving?
Many brining fans prefer this method for cooking their turkey because it moistens the meat without much effort and makes preparing the turkey on Thanksgiving easier. Cooks will still need to check on the meat in the oven regularly, use a meat thermometer, and roast it to a safe internal temperature.
How long does it take to brine a Turkey?
A wet brine, in which the bird is submerged, also delivers moist, succulent meat, but the skin tends to be less crisp. It does its magic more quickly than a dry brine – in just 12-24 hours – but requires a lot of dedicated refrigerator space. Make brining a breeze by following these foolproof turkey recipes from Food Network chefs.