How to Brine a Turkey the Simple Way for Maximum Juiciness

Brining a turkey may sound intimidating, but it’s actually a simple process that pays off in a big way. Follow this easy Real Simple guide to brining turkey for incredibly moist, flavorful results every time.

What is Brining and Why Do it?

Brining involves soaking the turkey in a saltwater solution before roasting This allows the bird to absorb extra moisture, ensuring it stays juicy and tender when cooked Brining also seasons the meat, infusing it with flavors from aromatics like herbs and citrus.

Benefits of brining turkey:

Prevents dryness so meat stays juicy and moist
Enhances flavor and seasons meat from the inside out
Helps retain moisture even after slicing for leftovers
Results in well-seasoned meat without over-salting

Brining Tips and Tricks

Use a fresh turkey – brining gives the best results with an unenhanced bird. Avoid pre-basted or kosher turkeys
Make brine 1-2 days ahead – the salt needs time to dissolve and brine needs to fully cool before using.
Submerge turkey fully – weigh down with a plate if needed to keep bird fully immersed.
Chill at 40°F or below – place bucket or pot in fridge or use a cooler filled with ice.
Rinse after brining – this removes excess salt for better flavor.
Dry the bird thoroughly – pat inside and out with paper towels for crispier skin.

Simple Brine Ingredients

Water
Kosher salt
Sugar
Herbs and spices (optional)
Citrus, garlic, vegetables (optional)

Easy Brine Recipe

Makes 1 gallon, enough for a 12-16 lb turkey.

1 gallon water
1 cup kosher salt
1/2 cup sugar
2 bay leaves
1 tbsp black peppercorns
Zest of 1 orange (optional)
4 garlic cloves, peeled (optional)

Bring 1 cup water, salt, sugar, and spices to a boil. Stir to dissolve salt and sugar. Remove from heat and add remaining 7 cups cold water. Let cool completely before using.

How to Brine a Turkey Step-By-Step

Make the brine: Bring salt, sugar, and spices to a boil in 1 cup water. Add remaining 7 cups cold water and let cool.
Place turkey in large pot or bucket and pour in brine. Submerge completely.
Refrigerate 8-24 hrs depending on turkey’s size. Flip halfway through.
Remove turkey and rinse well. Discard brine. Pat turkey dry.
Roast turkey as desired. Brined bird can go straight into oven.

Turkey Brining Times

8-12 lbs: 8 hours
12-16 lbs: 12 hours
16-20 lbs: 18 hours
20-24 lbs: 24 hours

Never brine longer than 24 hours to avoid overly salty flavor and changed texture.

Brining vs Dry Brining Turkey

Wet brining involves a saltwater solution. Dry brining just uses kosher salt rubbed directly onto the meat. Both add flavor and moisture. Wet brining infuses flavor faster but requires more time and space. Dry brining is simpler but needs 12-24 hours of salting time. Combining both gives you the benefits of each!

Make it Simple With a Brining Bag

To simplify the process, place the turkey in a large brining bag before adding to the pot. This keeps the turkey fully submerged and makes cleanup much easier. Look for oven roasting bags made of heat-resistant plastic.

Brine Your Bird for the Best Flavor

Brining is easy to do and well worth the minimal effort. Just a day of soaking in salty spiced water transforms your turkey from dry and bland to incredibly juicy, seasoned perfection. This simple Real Simple guide details every step for brining success.

For the perfect centerpiece turkey, give brining a try this holiday season. Share your experiences brining turkey in the comments below!

how do you brine a turkey in real simple

Let’s Get Cooking with Chef John | Turkey Brine

FAQ

What is the proper way to brine a turkey?

Make the brine. Dissolve the salt in a small amount of the hot water and let cool a little bit. Pour over the turkey, then add the remaining cold water. The turkey should be fully submerged, otherwise make some more brine as needed. Weight the turkey down with a plate if it is floating.

Does brining a turkey really make a difference?

By brining meat, you can decrease the amount of total moisture loss by 30 to 40%. To demonstrate, I cooked three identical turkey breasts in a 300°F (150°C) oven to an internal temperature of 145°F (63°C).

What is the best brine method?

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

Is it better to brine a turkey wet or dry?

Turkeys that have been wet brined often yield slightly less brown skin due to more water in the skin. Dry brines work by drawing out moisture in the turkey at the beginning of the brining process, but then the moisture will redistribute with the infused flavors towards the end of the process and during cooking.