The Perfect Brine Recipe for a Juicy Butterball Turkey

As Thanksgiving and the holidays approach, many home cooks start planning how to prepare the perfect turkey. For a tender, moist and flavorful bird that will impress your family and guests, brining is key. Brining helps lock in moisture and flavor and results in a juicy and delicious turkey – something that can sometimes be hard to achieve, especially with a Butterball turkey.

In this article, I’ll share everything you need to know to brine your Butterball turkey, including tips on ingredients, technique, how long to brine and more. Whether you are a seasoned brining pro or trying it for the first time, this guide will set you up for success Let’s get started so you can relax knowing your turkey will turn out perfect!

What is Brining and Why Should You Brine Your Turkey?

Brining is the process of soaking meat in a saltwater solution before cooking. For turkey the brine usually contains salt, sugar spices and aromatics like garlic, onions and herbs.

There are a few reasons why brining is beneficial for turkey:

• It helps the turkey retain moisture as it cooks, resulting in a juicy interior The salt in the brine gently draws moisture out of the meat, then that moisture gets reabsorbed as part of the brining process

• Brining seasons the turkey throughout. The salty brine permeates and flavors the entire turkey, not just the surface.

• It helps tenderize the meat slightly. The salt breaks down some proteins, resulting in a more tender texture.

• Flavors from aromatics and spices are infused deep into the meat.

Butterball turkeys, with their lean meat, can especially benefit from brining. The added moisture and flavor helps counteract the tendency for the breast meat to dry out.

Brine Ingredients for Butterball Turkey

The basic brine formula contains water, salt, sugar and flavorings. Here are ingredients to include for brining a Butterball turkey:

• Water: Use clean water, like filtered or spring water. You’ll need 1 gallon of water per turkey.

• Salt: Opt for kosher salt over table salt since it dissolves easily. Use 1/2 to 1 cup per gallon of water.

• Sugar: White sugar or brown sugar adds a touch of sweetness and also helps with browning. Use 1/2 to 1 cup per gallon of water.

• Aromatics: Garlic, onion, herbs (like thyme, rosemary, sage), citrus and whole spices add tons of flavor.

• Apple cider vinegar or broth: For extra moisture and acidity, add 1/4 cup cider vinegar or chicken/vegetable broth per gallon of water.

How Long to Brine a Turkey & Brining Tips

• Brining time: Plan on brining your Butterball turkey for 12-24 hours. This gives enough time for the brine to fully penetrate and season the meat.

• Keep it cold: Use an ice water bath or keep the brined turkey very cold in the fridge. You don’t want the turkey to get warm and start spoiling.

• Fully submerge: Weigh down the turkey to keep it fully submerged in the brine. All areas should be in contact with the liquid.

• Rinse after: Once brined, rinse the turkey under cold water to remove excess salt. Pat it very dry.

• Let rest: Before roasting, let the brined turkey rest in the fridge uncovered for 8-24 hours. This helps achieve crispier skin.

• Cook as usual: Roast the turkey as you normally would, following the package instructions. The brining helps lock in moisture, but you still need to avoid overcooking.

Step-by-Step Instructions for Brining a Butterball Turkey

Now let’s walk through the full process of brining your turkey, step-by-step:

1. Make the Brine

Combine water, salt, sugar, and aromatics in a large pot. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and let cool completely before adding the turkey.

Pro tip: Make the brine a day or two in advance so it’s fully cooled before brining.

2. Prepare the Turkey

Remove the neck and giblets from both cavities. Rinse the turkey under cold water and pat dry with paper towels.

3. Submerge the Turkey

Place the turkey in a container large enough to hold it and the brine, like a cooler, stockpot or clean bucket. Pour the cooled brine over the turkey until completely submerged. If needed, weigh down the turkey to keep it under the brine.

4. Refrigerate

Cover the container and place the turkey in the fridge. Let it brine for 12-24 hours.

5. Remove Turkey & Rinse

Take the turkey out of the brine. Discard the used brine. Rinse the turkey under cold water and pat very dry with paper towels.

6. Let Rest Uncovered

Place the brined turkey on a tray or pan and let it rest uncovered in the fridge for 8-24 hours. This air-drying time helps get the crispiest skin when roasting.

7. Roast as Usual

Roast the turkey according to your usual method and the package instructions. Brining helps keep it moist, but be careful not to overcook. Cook to an internal temperature of 165°F.

And just like that, you’ll have a juicy, seasoned, flavorful turkey with crispy skin to enjoy!

Brine Recipes for Extra Flavor

While a basic salt-sugar brine works wonders, you can also add lots of flavor with spices, herbs and aromatics. Here are some tasty brines for a Butterball turkey:

Apple Brine

• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 onion, quartered
• 1 apple, chopped
• 2 tablespoons black peppercorns
• 5 sprigs thyme
• 5 sprigs sage
• 1 teaspoon whole allspice
• 2 bay leaves

Cider Brine

• 1 gallon water
• 1 cup kosher salt
• 3/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 onion, chopped
• 2 carrots, chopped
• 5 cloves garlic, smashed
• 1 tablespoon dried thyme
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes

Citrus Brine

• 1 gallon water
• 1 cup kosher salt
• 1 cup white sugar
• 1 cup orange juice
• Zest of 1 orange
• 1 lemon, sliced
• 1 lime, sliced
• 2 shallots, chopped
• 5 sprigs rosemary
• 10 black peppercorns

Herbed Brine

• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 onion, chopped
• 4 cloves garlic, smashed
• 1 bunch fresh thyme
• 1 bunch fresh sage
• 1 bunch fresh rosemary
• 2 bay leaves
• 1 tablespoon whole black peppercorns

Feel free to customize a brine to your liking with your favorite flavors and aromatics!

Frequently Asked Questions

How much brine do I need for my turkey?

You’ll need about 1 gallon of brine per turkey. Make sure your container holds the turkey plus enough brine to submerge it completely.

Can I brine a frozen turkey?

Yes, you can brine a frozen turkey! Just make sure it is completely thawed first. Otherwise, the brine can’t properly penetrate the frozen parts.

What about a kosher turkey? Should I brine it?

Kosher turkeys are pre-salted, so you can brine them but may want to reduce the salt in the brine. Also brine for less time, like 8-12 hours.

Do I still rub butter under the turkey skin after brining?

Yes, rubbing a compound butter under the skin adds great flavor. Just avoid adding more salt to the butter since the turkey is already brined.

Can I stuff a brined turkey?

Absolutely! Just make sure the stuffing also contains minimal salt since the turkey is already seasoned. And cook the stuffed turkey immediately after brining, don’t let it sit for days.

Is it safe to reuse my turkey brine?

For food safety, do not reuse a turkey brine. Always start with fresh ingredients and water.

Brine Your Bird for the Best Thanksgiving Turkey