Does Brining a Turkey Make It Cook Faster?

Cooking a whole turkey, especially a large one, takes 2½ to 5 hours. The lean parts of the bird, such as the breasts, often cook within the first hour and end up overcooked before the rest of the bird is ready. Fortunately, there’s a simple way to solve this problem, and that’s brining your turkey before cooking. Brining locks water and salt inside a turkey so that the meat stays moist and tender after it leaves the oven. It also infuses the turkey with loads of flavor, leaving you with juicy, tasty meat.

Please be aware that many of our turkey products come brined or ‘basted’. Check the label to see if your turkey has been brined. If so, we don’t recommend further brining as it may cause your turkey to taste overly salty.

You can wet or dry brine your bird, but before discussing how to brine turkey, let’s look at more reasons why everyone should brine before cooking.

As Thanksgiving approaches, many home cooks are getting ready to prepare the star of the holiday meal – the turkey Brining is a popular technique used by many cooks to help keep the turkey moist, tender and flavorful But an often-asked question is does brining a turkey make it cook faster compared to an unbrined bird? In this article, we’ll examine the evidence behind this claim and provide tips on how to adjust cooking times for a brined turkey.

How Brining Works

Brining involves soaking the raw turkey in a saltwater solution for anywhere from 4 to 24 hours before cooking. The brine is typically made up of water, salt, sugar or honey, and aromatic ingredients like garlic, herbs, spices, citrus zest, etc.

As the turkey soaks the salt in the brine denatures the proteins on the surface of the meat. This allows the proteins to unwind and loosen up, so they can absorb and retain more moisture. The sugar and salt also season the meat throughout. The end result is a turkey that is seasoned all the way to the bone and stays incredibly moist and juicy when cooked.

Does Brining Reduce Cooking Time?

There is some debate around whether brining actually reduces the cooking time for a turkey or not. Some home cooks report that brined birds seem to cook faster, while others notice no difference compared to an unbrined turkey.

According to food science, brining can sometimes slightly accelerate cooking. Here’s why:

The salt in the brine alters protein structure, making the meat more tender. More tender meat generally cooks faster.
The moisture absorbed into the meat helps it conduct heat quicker throughout the interior.
Higher salt content may allow meat to cook faster, similar to adding salt to water when boiling pasta.

However, the impact on cooking time is relatively small. While a brined turkey may cook 15-30 minutes faster in some cases, it still takes multiple hours to fully roast a whole bird. The size of the turkey is by far the biggest factor affecting cooking time.

Other Factors That Impact Cooking Time

Aside from brining, there are several other variables that have a much bigger influence on how quickly a turkey will cook:

Size of the turkey: Heavier birds take longer. Calculate roasting times based on weight, about 13-15 minutes per pound.
Stuffing: A stuffed turkey takes longer to cook than an unstuffed one, as the center of stuffing must reach 165°F.
Frozen vs. thawed: A fully thawed turkey will roast faster than a frozen one.
Oven temperature: Higher heat means shorter cook times. The optimal oven temp for whole turkeys is 325°F.
Cooking method: Deep frying or spatchcocking can reduce cooking time substantially compared to roasting whole.
Doneness preference: Cook longer for very well done meat; less time for a more pink interior.

How to Adjust Cooking Time for a Brined Turkey

Since a brined turkey may cook slightly faster, it’s important to adjust roasting times accordingly. Here are some tips:

Calculate the initial cooking time based on the turkey’s weight before brining. Plan for 13-15 minutes per pound at 325°F.
Reduce the total calculated roasting time by about 15-30 minutes to account for brining.
Use a meat thermometer to check for doneness, not just the roasting timer. Stop cooking when the thickest part of the breast reaches 165°F.
For stuffed turkeys, ensure the center of stuffing reaches 165°F as well.
Let the cooked turkey rest for 20-30 minutes before carving to allow juices to redistribute.
If in doubt, it’s always better to undercook slightly rather than overcook. You can return it to the oven if needed.

Brining Tips for Moist, Flavorful Turkey

Here are some additional tips for preparing the perfect brined turkey:

Choose a basic brine of 1 cup salt and 1⁄2 cup sugar per 1 gallon of water. Add aromatics like peppercorns, herbs, citrus, garlic, onions, etc.
Submerge the turkey fully in the brine. Use a large container and weigh down if needed.
Brine for 12-24 hours in the refrigerator. Longer is okay but avoid going over 24 hours.
Rinse the turkey thoroughly after brining and pat dry with paper towels before roasting.
Rub the skin with olive oil or butter and season with salt and pepper before roasting.
Use a meat thermometer and adjust cooking time as needed based on size, whether it is stuffed, and your doneness preference.
Let rest before carving for juicy, evenly cooked meat. Enjoy your flavorful and moist holiday turkey!

So while brining may slightly accelerate cooking, be sure to base your initial roasting times on the turkey’s weight and then adjust accordingly based on the factors above. With the right techniques, brining will deliver a tender, juicy and delicious Thanksgiving turkey.

does a brined turkey cook faster

How to Dry Brine a Turkey

If you prefer dry brining, here’s how to do it:

Kosher salt
Dried herbs (such as thyme, sage, and rosemary)
Black pepper
A large rimmed baking sheet or roasting pan

Create your dry brine rub. For a 14 to 16-pound whole turkey, you will need three tablespoons of kosher salt. Combine the salt with half a teaspoon of thyme, paprika, black pepper, oregano, and rosemary.
Completely thaw the turkey and pat the surface dry with paper towels. Apply your brine rub all over the turkey’s body and inside its cavity.
Place the seasoned turkey on a rack inside a rimmed baking sheet and put it in the fridge uncovered for 12 to 24 hours.
After brining, take the turkey out of the fridge, brush off any excess salt, and let the turkey come to room temperature. Once the bird reaches room temperature, cook it any way you desire.

For extra moist dry brined turkey, rub some butter between the turkey skin and meat before brining the bird. During cooking, the butter will melt and baste the turkey to make it juicier and more flavorful.

How to Wet Brine a Turkey

If you prefer the results of wet brining over dry brining, here’s how to brine a turkey in saltwater:

Other spices or aromatics (optional)
A large, food-safe container
Water
Kosher salt

Create your saltwater solution by mixing four tablespoons of kosher salt with one quart of warm water. That means if you need four quarts of water to submerge your turkey fully, you will need 12 tablespoons of salt.
Add aromatics, such as bay leaves, rosemary, or ginger, to boost the brine’s flavor.
After the brine cools to at least room temperature, pour it over the turkey inside your food-safe container. If the turkey floats, weigh it down with a plate. You can begin the wet brining process while your turkey is still frozen, or begin with a thawed turkey.
Cover the container and store it in your fridge for 24 to 48 hours. Your fridge’s temperature must not be over 40°F. A higher temperature will lead to harmful bacteria growing in your turkey and contaminating your fridge.
After brining, take the turkey out of the water, throw away the brine, and pat the turkey dry with a paper towel. Rub your preferred seasoning on the turkey’s body and cavity before cooking.

Does a brined turkey cook faster?

FAQ

Does brining turkey really make difference?

Brining, or soaking meat in a salt-water solution, uses the power of osmosis to force the turkey or other meat to draw up water into itself. The theory is that the meat ends up juicier and moister that way. The problem is that it is a fake juiciness.

Does brining a turkey make it more tender?

According to research published in the Journal of Food Science , the salt in the brine dissolves a bit of the protein in the muscle fibers, and allows the meat to absorb the brine and retain moisture during cooking. This makes the poultry juicier, more tender and improves the flavor.

Does a brined turkey need to be rinsed before cooking?

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

Is it better to brine a turkey before baking?

For many home chefs, wet brining is one way to counteract the dryness. The process—soaking the turkey in a saline solution prior to cooking—helps the turkey take in extra moisture, resulting in moist and juicy dark and light meat.