You can permanently say goodbye to dried-out, flavorless turkey with this easy turkey brine recipe! By following these step-by-step directions for how to brine a turkey, you will guarantee that your turkey is juicy, tender, and full of flavor.
As Thanksgiving approaches, home cooks everywhere are gearing up to prepare the centerpiece of the holiday meal – the turkey For many, brining is an essential step to ensuring a juicy, flavorful bird But what if your turkey is already store-bought – can you still brine it? Let’s break down what you need to know about brining store-bought turkeys.
What is Brining and Why Do it?
Brining is the process of soaking meat in a saltwater solution often enhanced with herbs spices, and other flavorings. This helps to season the meat throughout while also retaining moisture. The result is a remarkably juicy and tender turkey with well-seasoned flavor to the bone.
Should You Brine a Store-Bought Turkey?
Whether or not you should brine a store-bought turkey depends on a few factors:
Type of Turkey
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Fresh – An uninjected, fresh turkey is fair game for brining. This allows you full control over the flavor.
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Kosher – Kosher turkeys are heavily salted as part of the koshering process Avoid brining these
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Self-Basted/Pre-Basted – These turkeys are injected with a salt solution and other flavorings. Brining again is not recommended.
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Enhanced or Flavored – Turkeys labeled enhanced or flavored are pre-brined. No need to do it yourself.
Amount of Injection
Some turkeys may contain a small percentage of enhancement solution. If it’s less than 3% of the total weight, you can still lightly brine – but reduce the salt. Carefully read labels.
Personal Preference
If you’re very experienced with brining, you may opt to brine a store-bought turkey. But exercise caution and reduce salt.
Tips for Safely Brining Store-Bought Turkey
If you choose to brine a store-bought bird, keep these tips in mind:
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Carefully read the label to check for pre-brining.
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Reduce salt in your brine recipe, erring on the side of under-salting.
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Brine for less time than you normally would.
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Thoroughly rinse and pat turkey dry before cooking.
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Watch for signs of overly salted meat as it cooks.
Brining Time Guidelines
Here are general guidelines for brining time based on turkey size:
- 8 to 12 lbs – brine 8 to 12 hours
- 12 to 16 lbs – brine 12 to 16 hours
- 16 to 20 lbs – brine 16 to 20 hours
- 20 to 24 lbs – brine 20 to 24 hours
If your turkey is pre-brined, cut these times in half or quarter them. Make sure to thoroughly rinse the turkey inside and out under cool water when fully brined. Pat very dry before roasting.
Should You Avoid Brining Altogether?
If you’re unsure whether your turkey is pre-brined or leery of preventing over-salting, it’s best to rely on other seasoning techniques:
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Apply a salt-free spice rub under and on top of skin
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Layer pats of flavored butter under skin
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Fill cavity with aromatics like onion, apple, herbs
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Roast on a bed of vegetables
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Baste with oil or melted butter during roasting
While brining does impart exceptional moisture and flavor, there are other ways to achieve similar results safely.
Frequently Asked Questions
Can you brine a frozen turkey?
Only if fully thawed first. Otherwise brine cannot adequately penetrate meat.
What about kosher turkeys?
Avoid brining kosher turkey, as it’s pre-salted in the koshering process.
Can you over-brine poultry?
Yes, soaking meat too long in a brine can make it unpleasantly salty.
What happens if you brine a pre-brined turkey?
You risk over-salting the meat, making it far too salty to enjoy eating.
Can you brine just a turkey breast?
Absolutely! Adjust brine strength and times for size of breast.
Make Your Thanksgiving Turkey Shine
While brining does wonders for juicy, well-seasoned turkey, take care when dealing with store-bought birds. With some smart adjustments, you can still achieve mouthwatering results. But when in doubt, rely on flavorful roasting techniques besides brining. Let your thoughtful preparation shine through in a spectacular centerpiece turkey!
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Notes on Ingredients and Equipment
I was first inspired by Alton Browns turkey brine recipe, decades ago when I hosted my first Thanksgiving dinner. However, I have simplified his recipe and method for making a turkey brine to make it more affordable for the everyday cook. My method for preparing a turkey brine produces just as delicious roast turkey as Alton Browns method but saves you tons of money as there is no need for any special or expensive ingredients.
- Kosher salt: Lots of salt! That is what flavors and tenderizes the meat. It is key!
- Brown Sugar: Brown sugar dissolves in the brine perfectly to add a bit of sweetness to the turkey.
- Vegetables: Celery and onions are key to adding flavor to the turkey brine. You can also opt to add in a carrot or two if desired.
- Apple: While it sounds odd, adding a sliced apple really helps to add a hint of sweetness to the turkey. Use any variety of apples you have on hand for this recipe.
- Spices/Herbs: I recommend using peppercorns, fresh rosemary, and garlic. You can also opt to add fresh thyme and dried bay leaves if desired.
- Water: You can use either water, apple juice, apple cider, chicken stock, turkey stock, or vegetable broth for your turkey brine. I find the difference in flavor to be negligible so I stick with water to cut down on the overall cost.
- Turkey: Before you proceed with preparing your turkey brine, keep in mind that this works best on a fresh turkey. You can use a frozen turkey, keep in mind that most frozen turkeys have been injected with a sodium solution before being frozen. That will inhibit the turkey from fully absorbing the brine. That said, even a previously frozen turkey will taste better after soaking it in this turkey brine.
- Stock Pan: You will need a large pot to prepare the turkey brine. If your pan is large enough to fit your turkey and brine AND fit in your refrigerator, you can use the pan to brine your turkey rather than a brining bag.
- Brining Bag or An Extra Large Ziploc Big Bag: If you have a large turkey, it is unlikely that your turkey and brine will fit into a pan that can fit into your refrigerator. Therefore, you will need a turkey brining bag to brine your turkey. If you cant find a brining bag large enough for your turkey, I have used an extra large Ziploc bag that holds the turkey in the brine and is easy to find and inexpensive.
Step Two: Brine Turkey
Before placing your turkey into the brine, remove and discard the packaging. Remove the gizzards and neck from the turkey cavity and plastic pop-up timer, if included. Refrigerate the turkey in the brine for at least 8 hours, and no longer than 18 hours.
