How Long Does Alton Brown Brine a Turkey?

Alton Brown is famous for his unique and scientifically-minded approach to cooking. His brined turkey recipe produces exceptionally moist, well-seasoned holiday birds. When it comes to brining a turkey, Alton Brown recommends a 12 to 24 hour brining time for best results.

Why Brine a Turkey?

Brining is the process of soaking meat in a saltwater solution before cooking. For turkey, brining offers several advantages:

• Improves moisture – Brining helps turkeys retain moisture, ensuring tender and juicy meat.

• Enhances flavor – The brine infuses seasonings and flavors directly into the meat.

• Tenderizes – Brining breaks down muscle fibers, making the turkey more tender.

• Promotes even cooking – Brined turkeys cook more evenly since the moisture is distributed uniformly.

• Lengthens freshness – Brining extends the shelf life of raw turkey stored in the fridge.

Alton Brown’s Turkey Brining Philosophy

Alton Brown is a big proponent of brining turkey. His basic brine contains salt, sugar, and aromatic spices. The salt alters the structure of the turkey at a cellular level to better hold on to moisture. Sugar balances out the saltiness and adds flavor. Spices like peppercorns, ginger, and allspice infuse into the meat to provide seasoning.

Key elements of Alton’s turkey brining strategy include:

• A lengthy brining time – At least 12 hours, up to 24 hours

• Fully submerging the turkey in an ice-cold brine

• Using a whole frozen turkey to ensure even brining

• Adding sugar and spices to the basic salt-water brine

• Rinsing well after brining is complete before roasting

By following these simple steps, the brine has enough time to thoroughly penetrate the turkey for guaranteed juiciness.

How Long Does Alton Brown Brine a Whole Turkey?

For a whole turkey, Alton Brown recommends brining for 12 to 24 hours. His basic technique is:

• Make the brine 1-2 days in advance and chill completely.

• Combine the brine and ice water in a large cooler.

• Submerge a thawed, raw turkey in the ice cold brine.

• Brine a 14-16 lb turkey for 12 hours, turning halfway.

• Brine a turkey up to 24 lbs for 24 hours, turning occasionally.

• Keep the turkey submerged with a weighted plate if needed.

• Rinse the turkey well, pat dry, then roast as desired.

The longer brine time allows the solution to fully penetrate to the center of the turkey. The ice water keeps the temp cold for optimal brining. And turning the turkey ensures all areas brine evenly.

Tips for Brining a Turkey Like Alton

To get the same moist, well-seasoned turkey Alton Brown is famous for, follow these handy tips:

• Make the brine a day or two ahead and refrigerate until completely chilled.

• Use a large 5 gallon cooler to fully submerge the turkey.

• Weigh down the bird if needed to keep it under the brine.

• Allow at least 12 hours brining time, 24 is ideal for a large turkey.

• Turn the turkey halfway during brining to promote even penetration.

• Rinse the turkey under cool water after brining and pat very dry.

• Let sit at room temp for 1 hour before roasting to allow brine to set.

Getting the Most Out of Your Brined Turkey

Brining is simple to do yet yields incredible results. For moist, flavorful holiday turkeys just like Alton Brown makes, give it a try. Be sure to allow ample brining time, at least 12 hours and up to 24. This gives the salt, sugar, and spices time to thoroughly infuse the bird. Follow Alton’s lead for your best turkey ever!