Thanksgiving turkey recipes have sure come a long way. Thanksgiving dinner, in general, has come a long way!
Simple brine for turkey can be as easy as dissolving salt in water or as complicated as a two-day process of an herb infused brine and then allowing for an air dry for the perfect, crispy turkey skin.
Is it worth it to brine a turkey? I think so! Many others would agree with me. While there lots of ways to keep your turkey moist and succulent, brining is probably the best way. It adds flavor from the skin to the bone- no rub or injection offers that.
Brining a turkey before roasting is a game-changer for getting juicy, flavorful meat. But how long should you brine a turkey to get the best results without over-brining? Follow this complete guide to learn exactly how long to brine different sized birds.
Why Brine a Turkey?
Brining involves submerging the raw turkey in a saltwater solution before cooking This allows the turkey to absorb extra moisture and seasoning, resulting in a tender, juicy bird that is seasoned throughout
The main benefits of brining a turkey include
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Moist, juicy meat Brining helps the turkey retain moisture as it cooks, preventing the meat from drying out This is especially helpful for lean turkey breast meat.
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Enhanced flavor: The salt and seasonings in the brine penetrate deep into the turkey to add flavor all the way to the bone.
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Tender texture: Brining softens the muscle fibers in the meat through osmosis, resulting in a more tender turkey.
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Insurance against overcooking: Even if you accidentally overcook the turkey, a brined bird will still be juicy and flavorful.
Clearly, brining is worth the minimal effort required. But to get the best results, you need to brine for the right amount of time. Too short, and the brine won’t fully penetrate. Too long, and the turkey will be overly salty.
How Long to Brine Different Sized Turkeys
As a general rule of thumb, you’ll want to let the turkey brine for at least 1 hour per pound of turkey. Here are the recommended brining times for different turkey sizes:
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
So for a 14-lb turkey, brine for 16-18 hours. A 20-lb turkey should brine for 22-24 hours.
These times allow for full brine penetration without making the turkey too salty. If you want to be safe, stay on the longer end of each range.
Brining Time Factors
A few factors can affect the ideal brining time:
- A thawed turkey may brine faster than a frozen turkey. Consider less time for thawed.
- Lower temperatures slow brining. For fridge brining below 40°F, add 1-2 hours.
- Poking holes in thicker breast meat can reduce time needed.
- Spatchcocking or butterflying opens up the turkey for faster brining.
Monitor the bird and pull it when the meat feels moist and seasoned throughout when sliced into. Trust your judgment.
How to Know When a Turkey is Over-Brined
Brining for too long can ruin your Thanksgiving turkey, so you want to avoid over-brining. Signs that a turkey is over-brined include:
- Very salty flavor
- Mushy, spongy texture
- Water oozing out when cooked
- Skin separates from meat
If you taste salty drippings while roasting or the meat seems too soft, the turkey is likely over-brined. Stick within the recommended times to prevent this.
And if you must brine longer due to scheduling, rinse the turkey well after brining before roasting. This removes some excess surface salt.
Tips for Successful Turkey Brining
Follow these tips for getting the most out of brining your Thanksgiving turkey:
- Make sure the turkey is fully submerged in the brine. Weigh it down if needed.
- Chill the brine before adding the turkey.
- Brine in the refrigerator at 40°F or below.
- Rinse off the turkey after brining and pat dry.
- Let the brined turkey rest before roasting to allow the salt and moisture to equalize.
- Reduce added salt in gravy or stuffing to account for brining.
With the right technique, brining takes a turkey from dry to juicy and delicious. Just be sure not to over-do it on the brining time. Stick to the recommended hour per pound, and you’ll be rewarded with a tender, moist, and flavorful holiday bird.
Turkey Brine Recipe Simple tips
- Wet Brine. This technique is called wet brining. A wet turkey brine adds moisture to your turkey- nearly an entire pound of it for a 12 pound bird. The only downfall to wet brining a is not getting crispy turkey skin, but we have a solution for that below. You can learn more about a dry brines too.
- Use Large Grain Salt. Not all salt is created equal. Salts have different flavor profiles, chemical structures, shapes, ability to dissolve (although they all will eventually) and sizes, resulting in varying density. One tablespoon of Kosher salt is not the same as one tablespoon of table salt. Make sure to use Kosher salt with larger crystals to get the correct salt to water ratio for brine, which is 1 heaping tablespoon of kosher salt for every cup of water or 1 cup for every gallon of water.
- Add flavor. The types of flavor you can add to your easy brine are endless. For a simple brine recipe using just salt and water, there is no need to boil because the salt will dissolve regardless, but for more flavor, boiling is ideal to infuse water.
- How Make the Crispiest Turkey Skin. Because brining adds to much moisture and flavor, it also makes the skin super wet and prevents browned, crispy skin. To get the best of both worlds, brine your turkey for 24 hours, then remove from brine and allow to dry out, uncovered, in the refrigerator for an additional 24 hours. If you don’t have time, simple dab dry with paper towels.
- How to make turkey stock. And after you are all finished, save the bones to make Turkey Stock and Turkey Noodle Soup, the quickest and tastiest way to use up leftovers!
How to make this Turkey Brine Recipe
- Prep the actual bird, removing all of the innards and any super loose skin that might be dangling off. Set aside until the brine is ready.
- Bring the water to a boil and then whisk in all of the seasonings and salt. Using hot water helps the salt dissolve and flavors to infuse the water. Allow to cool fully- putting the turkey in hot water will just cook it and we aren’t ready for that yet!
- When brine has reached room temperature carefully transfer the liquid and the turkey to wherever you plan to store it. Place in refrigerator for 24 hours. *
- Remove the turkey from the brine and rinse with cold water, this removed excess salt so it won’t be too salty. Pat dry and then prepare your turkey according to desired recipe.
How long do I brine turkey? The short answer is overnight up to 24 hours and this is dependant on how large your turkey is. A bigger bird needs more time to soak.
Can you brine a turkey too long? It is relatively hard to hurt the turkey, but yes, you can brine for too long. The result will be a tougher and salty bird. I recommend only 24 hours for a large turkey. For a super large bird you can push it a little longer. Brining a turkey for too long will make it too salty and the texture tough and spongy. You have to find the sweet spot.
How long should you brine a turkey for?
FAQ
What happens if you brine a turkey for 48 hours?
Is 3 days too long to dry brine a turkey?
Is it worth brining a turkey for 12 hours?
Do I rinse a turkey after brining?
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 Turkey a day before roasting?
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. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
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 breast?
Add Turkey – Place your turkey breast down, into the brine and more cold water until the turkey is fully submerged (I added 8 additional cups). Brine – Store your turkey and brine in the refrigerator for at least 12 hours or overnight. Get Ready to Roast – Remove the turkey from the pot or brining bag and discard the brine.