How Long To Cook A Brined Turkey For Maximum Juiciness

Cooking a turkey can be intimidating, especially if you want moist, flavorful meat. That’s why brining is a game-changer for getting the perfect turkey. When you soak the turkey in a saltwater brine before roasting, it helps the bird absorb moisture and seasons the meat But exactly how long should you cook a brined turkey to get ideal results? Here’s what you need to know.

Why Brine Your Turkey?

Brining makes the turkey juicier and more flavorful. The salt in the brine helps the turkey retain moisture and seasons the meat. The sugar and aromatics like herbs and spices in the brine also impart flavor.

When you brine a turkey, it allows the seasoning and moisture to get deep into the meat. This means even if you overcook the turkey slightly, it will still be juicy because of the brine. No more dried out turkey breast or legs!

How Long To Brine Your Turkey

Most experts recommend brining a turkey for 12-24 hours Here are some guidelines based on turkey size

12 lbs or under – brine for 8 to 12 hours
12 to 16 lbs – brine for at least 12 hours
16 to 20 lbs – brine for at least 18 hours
20 lbs or more – brine for 24 hours

You don’t want to brine for less than 8 hours or the brine doesn’t have enough time to work its magic. But more than 24 hours can make the turkey too salty and mushy

Make sure the turkey is fully submerged in the brine the entire time. Weigh it down with plates if needed. Keep it refrigerated at 40°F or below.

How Long To Cook A Brined Turkey

Most food safety experts recommend cooking turkey to an internal temperature of 165°F to kill any bacteria. Use a meat thermometer to check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Here are general guidelines for roasting times based on turkey size:

8 to 12 lbs – 2.5 to 3 hours
12 to 14 lbs – 3 to 3.5 hours
14 to 18 lbs – 3.5 to 4 hours
18 to 20 lbs – 4 to 4.25 hours
20 to 24 lbs – 4.25 to 5 hours

Keep in mind that brined turkeys cook slightly faster than unbrined because the salt helps the heat penetrate quicker. So your cooking time may be reduced by 30-45 minutes.

For example, if the guidelines say a 14 lb turkey should take 3.5 hours, a brined 14 lb turkey may only take 3 hours. Check the temperature early and tent with foil if it’s browning too fast.

Always use a meat thermometer to confirm doneness, not just the roasting time. Ovens can vary widely in accuracy. Let the turkey rest 20 minutes before carving.

Tips For Roasting Your Brined Turkey

Follow these tips to get perfect results when roasting your brined turkey:

Let turkey sit at room temperature for 1 hour before roasting to prevent uneven cooking.
Pat turkey dry thoroughly with paper towels before roasting. Dry skin browns better.
Roast turkey breast side up on a V-rack in a roasting pan. The rack elevates it so the underside browns too.
Baste with pan drippings every 30-45 minutes to keep the turkey moist.
Use broth, wine or water in the bottom of the pan to prevent drippings from burning.
Tent with foil if the skin browns too quickly or looks dry.
Check temperature early and often to prevent overcooking.
Let turkey rest at least 20 minutes before carving for juicier meat.

Make A Simple Turkey Brine

An easy brine for a 12-14 lb turkey contains:

1 cup kosher salt
1/2 cup brown sugar
5 peppercorns
5 sprigs fresh thyme
2 cloves garlic, smashed
Zest of 1 lemon
1 gallon water
1 gallon ice

Combine the salt, sugar and aromatics with the hot water and stir until dissolved. Add the ice and cool. Submerge turkey, breast side down, weigh it down and refrigerate 12-24 hours depending on size.

Discard brine after use. Never reuse a raw turkey brine. Rinse turkey, pat dry and roast as desired after brining.

Get The Perfect Brined Turkey Every Time

Brining is simple but transforms your holiday turkey into a moist masterpiece. Follow these guidelines on brining times and roasting brined turkeys. Use a meat thermometer and your feast will be foolproof.

The flavors from the brine will take your turkey from dry disappointment to rave-worthy perfection. Brined turkey is ideal for entertaining and feeding a crowd because it’s so reliably juicy and delicious. Get ready for the best turkey ever!

how long do i cook a brined turkey

Tips from the Betty Crocker Kitchens

- tip 1 The turkey’s skin may bake onto the rack during roasting. Avoid this by coating your roasting rack with cooking spray before placing the turkey on the rack.
- tip 2 The breast skin often separates from the meat when slicing. For a pretty presentation, slice slowly and keep the skin and meat slices matched up, so they look nice when served.
- tip 3 To keep a turkey warm after it has finished cooking, set your oven to 200°F and leave the turkey in the oven, whole, on the roasting rack. Another option is to carve the bird, then place the roasted meat on an oven-safe platter covered with foil.
- tip 4 Always remember, juices collect in the cavity of the bird during roasting. Be careful these juices don’t spill out and burn you when you move the turkey.
- tip 5 Turkey can be brined a day ahead. Rinse well, cover and refrigerate until time to roast.
- tip 6 Frozen turkey tastes just as good as fresh and is easily available at any supermarket. Just remember to allow enough time for thawing, since the turkey must be completely thawed before brining. To thaw this size of whole turkey, place the turkey (in its original wrap) in a pan in the refrigerator for 2 to 3 days.

How to Brine a Turkey

FAQ

Is the cooking time different for a brined turkey?

Wet brining will increase the turkey’s moisture. That extra moisture helps ensure that the meat doesn’t go dry during cooking. The salt in the brine will also flavor and tenderize the meat so that it takes less time to cook.

Does brining affect cooking time?

Brining in a saltwater mixture before you smoke typically will add flavor, tenderness and typically reduces cooking times.

How long should turkey rest after brining?

After 12 to 18 hours, remove the turkey, dry carefully with paper towels, and roast. For crisper skin, brine a couple days in advance, and let your turkey air-dry at least overnight and up to two nights, uncovered, in the refrigerator on a rack set in a rimmed baking sheet.

Should you rinse a brined turkey before cooking?

Pat It Dry And if you’re wondering, no—you don’t need to rinse the bird, whether it’s been dry-brined or wet-brined, before adding more seasoning and roasting. Again, the bird needs to be dry, and Youngman also notes “it’s not particularly sanitary to wash meat in the sink.”

How long does it take to brine a Turkey?

Wet brines take no longer than 24 hours, whereas dry brines can be effective for up to 72 hours. Remove giblets and neck from turkey and add to prepared container. Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool. Pour salt solution over turkey. Add remaining water.

How do you brine a thawed Turkey?

1. Find a large, non-reactive container that’s large enough to hold your turkey. A plastic bucket is a great choice. 2. Pour the brine into the container, then place the thawed turkey in the brine. Add just enough cold water to completely cover the turkey with liquid. 3. Place the container in the refrigerator ( never brine at room temperature).

How do you brine a 20 pound turkey?

This recipe makes enough brine for one 18- to 20-pound turkey. 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.

How do you brine a Turkey in a crock pot?

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. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate.