Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.
If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. The process may take a little time (start at least 2 days ahead of the feast), but properly brining a turkey yields the juiciest, most succulent meat—no dryness here. This easy turkey brining method from chef Thomas Keller gives you the best of both worlds: the crispy skin of a dry-brined turkey, but the supreme juiciness of a wet-brined bird. How, you ask? Let’s get into it.
As Thanksgiving approaches, many home cooks ponder the age-old question: Should I brine my turkey this year? Brining, which involves soaking the turkey in a saltwater solution before cooking, helps ensure a moist, flavorful bird. But is it really necessary? Here’s a comprehensive look at the pros and cons of brining your Thanksgiving turkey.
What is Brining?
Brining is the process of soaking meat in a saltwater solution, also known as a brine before cooking. The brine is typically made by dissolving salt and sugar in water along with aromatic ingredients like herbs, spices, citrus, onions, and garlic.
There are two main types of brines:
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Wet brine The turkey is submerged in the brining solution. This is the most common method
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Dry brine: Salt and seasonings are rubbed directly on the turkey, which sits uncovered in the fridge. The salt draws out moisture from the turkey, then that moisture mixes with the salt to create a brine.
Brining works by allowing the salt to penetrate deep into the muscle tissue. The salt causes the muscle fibers to swell, resulting in a more moist and tender texture after cooking. The sugars and aromatics also infuse flavor throughout.
Benefits of Brining Turkey
There are several advantages to brining your Thanksgiving turkey:
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Moist, juicy meat: Brining makes the turkey incredibly moist, even the typically dry white breast meat. No more dried out turkey!
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Flavor infusion: The brine seasons the turkey both on the surface and all the way to the bone. This amplifies the flavor.
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Room for error: Brined turkey remains moist even if you accidentally overcook it a bit.
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Brown crispy skin: Brined skin often crisps up extra nice in the oven.
Downsides of Brining
However, brining does come with a few downsides:
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Time commitment: To allow full brine penetration, you need to brine the turkey for 8-24 hours (refrigerated). This requires advance planning.
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Space: A brining turkey takes up lots of room in the fridge. You may need to shuffle things around.
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Messy: Wet brining creates more dishes to wash, like the brining bucket, bag, etc. It also requires handling raw turkey.
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Can give salty flavor: If you brine too long, the turkey may taste too salty. And brining isn’t ideal for pre-brined birds.
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Dilutes flavor: Some argue brining makes the turkey taste more diluted. The moisture overwhelms the natural turkey flavor.
Brining Tips
If you do decide to brine, keep these tips in mind:
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Brine fresh, unenhanced turkeys. Avoid pre-brined birds.
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Use 1 cup salt per 1 gallon water. Adjust sugar and aromatics to taste.
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Brine 12-24 hours for optimal flavor and moisture.
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Chill brine before adding turkey.
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Rinse turkey after brining and pat dry.
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Watch salt when making gravy from drippings.
Should You Brine?
Whether you brine ultimately comes down to personal preference. Many swear by brining for the most flavorful, foolproof turkey. But others argue natural roasted turkey has the best old-fashioned flavor.
If you’ve never brined before, it’s worth trying once to see if you enjoy the results. Just be sure to plan ahead. And if you forget to thaw the turkey in time, brining can help ensure a moist bird, even if still partially frozen.
While not mandatory, brining can offer some insurance against overcooking and less-than-ideal turkey. But not brining your turkey doesn’t make you a bad cook. As long as you monitor temperature and don’t overdo it, you can absolutely roast up a delicious, juicy Thanksgiving turkey without brining.
After surveying readers, it seems about 70% of home cooks brine their Thanksgiving birds. But everyone has their own style in the kitchen. Whether you brine or don’t brine, embrace your own traditions and enjoy creating memories around the Thanksgiving table. That’s what the holiday is all about.
Wet brine vs. dry brine:
You have two ways to go here: the wet-brining method or the dry-brining method. Dry-brining involves rubbing a turkey with salt (and possibly some aromatics), then allowing the skin to dry out in the fridge overnight or for up to 3 days. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.
Wet-brining involves soaking a turkey in a saltwater solution overnight, resulting in an incredibly flavorful bird, plump with moisture. A raw turkey left to soak in unsalted water will plump some, but when there’s salt present, the proteins absorb more of the brine and retain more of that water as it cooks. For example, a 12-pound turkey soaked overnight in a wet brine will weigh over 13 pounds when it emerges. In the oven this added moisture will offset the juices released during roasting, resulting in a very moist bird. A wet brine also provides an opportunity for introducing additional flavors—think apple cider, maple syrup, chile peppers, or star anise.
Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.
How to Brine a Turkey
FAQ
Should I brine my Thanksgiving turkey?
Are butterball turkeys brined?
Should you rinse a turkey after brining?
When should turkey be removed from brine?