Thanksgiving turkey recipes have sure come a long way. Thanksgiving dinner, in general, has come a long way!
Simple brine for turkey can be as easy as dissolving salt in water or as complicated as a two-day process of an herb infused brine and then allowing for an air dry for the perfect, crispy turkey skin.
Is it worth it to brine a turkey? I think so! Many others would agree with me. While there lots of ways to keep your turkey moist and succulent, brining is probably the best way. It adds flavor from the skin to the bone- no rub or injection offers that.
Brining a turkey is a popular technique used by many home cooks to help keep the meat moist and add flavor. But there is some debate around how long you can safely brine a turkey. So can you brine a turkey for 2 full days?
The short answer is yes, you can brine a whole turkey for up to 2 days However, there are a few important caveats to keep in mind.
How Long to Brine a Turkey
Most experts recommend brining a turkey for 12-24 hours Here are some general guidelines
- Small turkey (8-12 lbs): 12-18 hours
- Medium turkey (12-16 lbs): 18-24 hours
- Large turkey (16-20+ lbs): 24-48 hours
So while it’s possible to brine for 2 full days it’s not always recommended. A longer brining time can result in the meat becoming too salty.
However, if you use a more dilute brine solution and keep the turkey refrigerated at 40°F or below, brining for 48 hours is unlikely to make the meat overly salty.
Maintaining Proper Temperature
When brining any meat product for an extended time, it’s critical to keep it at a safe refrigerated temperature.
40°F or below is the recommended temperature to inhibit bacterial growth. Above 40°F, bacteria can multiply rapidly and cause foodborne illness.
To brine a turkey for 2 days, you need a vessel large enough to submerge the bird completely in the brine solution. This is often done in a clean cooler, stock pot, or food-safe bucket.
Be sure to keep the turkey fully immersed in the brine. Use plates or weights if needed to keep the bird submerged.
Throughout the brining time, monitor the temperature. Add ice as needed to maintain 40°F or below.
Using a Dilute Brine Solution
To brine for longer periods without over-salting the meat, use a more dilute brine solution.
The typical brine ratio is 1 cup kosher salt to 1 gallon of water. This ensures thorough seasoning without excessive saltiness.
If brining for 48 hours, cut the salt to 3/4 cup per gallon of water. You can also use a salt alternative like sugar in some or all of the brine to reduce the sodium content.
Adding lots of aromatics and spices to the brine can provide great flavor without having to use as much salt.
Rinsing After Brining
Once the brining time is complete, it’s important to rinse off the turkey thoroughly.
Soak the turkey in cold water for 30 minutes to remove excess salt from the surface. Pat it dry thoroughly before roasting.
Proper rinsing helps prevent the meat from tasting overly salty after the long brining time.
Resting Unbrined Before Cooking
For ideal texture and flavor, let the brined turkey rest in the fridge uncovered overnight before cooking.
This drying time allows the skin to dry out fully so it will get crispy and browned when roasted.
If you don’t have time for an overnight rest, simply pat the turkey very dry with paper towels after rinsing off the brine.
Watching for Signs of Spoilage
Even when properly refrigerated, it’s smart to monitor the turkey closely throughout the 2 day brining time.
Look for any signs of spoilage like:
- Unpleasant or rotten odors
- Slime formation
- Discoloration or sliminess on the skin
Discard the turkey if any of these warning signs appear. Don’t risk eating a turkey that may be unsafe.
Key Tips for 2 Day Turkey Brining
To safely brine a whole turkey for 48 hours, follow these tips:
- Use a non-reactive brining container like a clean cooler, stock pot, or food-safe bucket.
- Mix together a dilute brine solution, using 3/4 cup kosher salt per 1 gallon water.
- Keep the turkey fully submerged in the brine, using plates or weights as needed.
- Maintain a temperature of 40°F or below throughout brining by monitoring temps and adding ice.
- Rinse turkey thoroughly after removing from the brine and pat very dry.
- Let sit uncovered in the fridge 8-12 hours before roasting for crispy skin.
- Check turkey closely for any signs of spoilage and discard if present.
While brining for longer periods does require some extra care, it can be done safely. Taking the right precautions allows you to brine a turkey for up to 2 days for exceptionally moist, flavorful meat.
How to store Turkey Brine
How much turkey brine do I need? You need about 1 gallon for every 10 pounds of turkey. This turkey brine is for a 12 pound bird, but then you also need to take into account the size of the vessel you’ll be using to let it sit- a large cooler needs a lot more space than a stock pot. Aim for the whole bird to be covered in the saltwater solution. Make sure you have enough brine, but if you have too much, just get rid of the rest of the water.
Where do I brine my turkey? You can most likely have some something to brine a turkey in at home. There are three main ways people use: a brining bag, a large pot or a cooler. You can also use a roasting bag as long as it isn’t permeable.
Benefits of Brine For Turkey
There are so many benefits to brining turkey, but two biggest are flavor and texture. Because turkeys are generally a larger bird, they need to slow roast and it can be challenging to keep the meat moist during the process. Brining infuses cells with moisture, helping it to stay buttery and juicy. Those same liquids will bring flavor to the meat.
What happens if I brine my turkey for 2 days?
FAQ
What happens if you brine a turkey for 48 hours?
Can you brine a turkey too long?
Can you brine meat for 2 days?
How long can a brined turkey stay in the fridge?
How long can you brine a Turkey?
While you can brine it overnight, “two to three days is kind of the sweet spot of flavor.” To wet brine, Youngman says you’ll need “either a cooler or a really big fridge,” since you’ll have to contain the turkey, keep it fully submerged in the brine, and keep it cold and covered.
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.
Can you over brine a Turkey?
Lets assume I keep it covered and keep it cold (so that we’re not discussing food safety as it relates to the turkey getting warm). It is possible to over brine meat. If you leave it in too long it will get too salty. If you use a more dilute brine it won’t get as salty but you will wash out more of the natural flavor into the water as well.