I brine a Thanksgiving turkey every year because its the right thing to do. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. It doesnt turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If youve never brined a turkey, youll just have to trust me on this. It really makes all the difference and adds so much flavor.
You can buy ready-made brining solutions. I used to buy one at Williams-Sonoma. But making one is a cinch, too. You basically need salt and a mix of other seasoning ingredients. I like to balance the saltiness with the mild sweetness of apple cider (and, okay, the not-so-mild sweetness of brown sugar). Its the easiest way to season a turkey!
Though you can brine a frozen, thawed bird, its best to brine fresh turkeys. Brining a frozen turkey isnt always necessary, because frozen turkeys are typically already injected with a sodium solution. Putting this into a well-salted brine could lead to over-seasoning. There are, however, some organic frozen turkeys that have a much lower concentration of the sodium solution. That said, its best to stick to a fresh turkey for optimal brining results and flavor!
Making homemade turkey gravy from the drippings of a brined turkey can result in a really salty gravy if youre not careful. Dont worry, Ill show you a few steps that will prevent this from happening.
I think roasting the bird is the way to go because it requires no special equipment (well, other than a good meat thermometer so you dont overcook it!). You could also smoke this brined turkey if you wanted. If you want to fry it, though, take the turkey out of the brine 24 hours before frying. Let it sit uncovered in your refrigerator during that time so the outside has a chance to dry. You never want to take a turkey from a brine straight to hot oil as the excess liquid can cause lots of dangerous splattering!
Brine, then spatchcock. Spatchcocking a turkey is a technique that essentially butterflies the bird. You remove the backbone so the turkey lies flat and cooks quicker than a whole bird. That said, a spatchcocked turkey also absorbs salt and seasoning quicker than a whole bird. So, to avoid a too-salty turkey, brine your bird first, then, do the spatchcocking.
Yes, you can make it several days in advance and store it in the fridge until youre ready to submerge your bird!
Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.
Yes! Do not leave a turkey brining on the counter or itll spoil. Treat it just like you would a raw turkey, because thats what it is—always refrigerate it!
Yes, youll need to carefully rinse the turkey (inside and out!) to remove some of the saltiness from the brine. I actually like to soak mine in cold water for about 15 minutes. This is the only time you should ever rinse a turkey! If you dont brine your turkey, you dont need to rinse it. But you should definitely brine it, just so Im clear.Advertisement – Continue Reading BelowYields:
Oh, I know how it goes. Every year around this time, I think I have all this time to post Thanksgiving recipes on this little food blog of mine. I think, “Its not even Halloween yet. Ive got all the time in the world!” Then it happens. Its the same every year. We dress up our children in Iron Man and Richard Nixon costumes, go trick-or-treating in our quaint little town, then by the time theyre on their last piece of candy—which is actually like twenty hours later—its suddenly Christmas. And I’m looking around my kitchen and my little food blog like, “Okay… what just happened?”
And then I ask my children if they have any candy left because Im having a wicked sugar craving. And they tell me to go bake a pie or something. Smart aleck little varmints. Anyway, today Im sharing my step-by-step method for brining a turkey. I brine a turkey every year.
Strip the leaves off the rosemary sprigs, measure the salt, sugar, bay leaves, and peppercorns. Inhale. Exhale. Thank the Lord above for the aromas that spring forth from the earth.
Now, bring the mixture to a boil, then immediately turn off the heat and cover the pot. Allow the mixture to cool to room temperature; feel free to stick it in the fridge or freezer halfway through the cooling down process
Now you’ll just need to seal up the bag and refrigerate it for at least sixteen hours. Twenty-four hours is better, though, especially for a large turkey. Place the turkey, breast side down, in the bag, but 2/3 of the way through the brining, flip the turkey in the bag to make sure it brines evenly. Just pretend you’re an obstetrician and you’re trying to get a breach baby to flip!
Note: This is enough brine for a 20-pound turkey. If you feel as though the turkey needs even more liquid, just top it off with more water and itll be fine. If youre using a much smaller turkey or a turkey breast, just halve the recipe.
Brining a turkey breast is a great way to help ensure it stays moist and flavorful when cooking. But how long should you brine a turkey breast for best results? In this article we’ll go over everything you need to know about brining times for a juicy tender turkey breast.
What is Brining and Why Brine a Turkey Breast?
Brining is the process of soaking meat in a saltwater solution (known as a brine) before cooking. This helps infuse moisture deep into the meat through osmosis. The salt in the brine also helps break down muscle fibers, allowing the turkey breast to absorb more moisture.
Turkey breast meat is quite lean and can easily dry out when roasted. Brining is an easy way to guarantee a juicy, flavorful result, even if you happen to overcook it slightly. The brine will keep the breast meat moist and tender by providing a reservoir of extra moisture and seasoning inside the meat.
How Long to Brine a Turkey Breast
The optimal brining time for a bone-in skin-on turkey breast is 12 to 24 hours. Here are more details
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Minimum brining time At least 8-10 hours This allows enough time for the brine to work its way into the meat.
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Ideal time: 12 to 15 hours is perfect. This allows the breast to become nicely seasoned throughout while still retaining great texture.
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Maximum time: 24 hours. Exceeding 24 hours can start to make the texture too mushy.
Within this timeframe, a general guideline is to brine for 1-2 hours per pound. So a 6 lb turkey breast could brine for 6-12 hours.
The thickness of the breast also factors in. A thicker piece of meat may take closer to 2 hours per lb to fully brine. Monitor thickness and adjust brining time as needed.
Tips for an Effective Turkey Brine
Follow these tips for best results when brining a turkey breast:
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Use a container large enough to fully submerge the breast in brine. This could be a pot, bucket, or brining bag.
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Chill the brine before adding the turkey breast. The brine must be completely cold to brine safely.
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Add ice to the brine to cool it down quickly. This brings the temperature down so the breast can go directly into the brine.
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Weigh down the breast to keep it fully submerged. You can place a plate on top with cans or a sealed water bag.
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Brine in the refrigerator. Don’t brine at room temperature.
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Rinse off the breast after brining and pat it completely dry. This helps achieve crispy skin when roasting.
Brine Ingredient Ratios
For a basic brine, you’ll need:
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Water – The amount depends on container size needed to submerge the breast. Use cold water.
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Salt – 1/2 cup kosher or sea salt per 1 gallon of water is a good ratio.
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Sugar – 1/2 cup of granulated sugar per 1 gallon of water helps balance out saltiness.
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Flavorings (optional) – Herbs, spices, citrus, garlic, peppers, etc.
The salt and sugar ratios can be adjusted based on personal taste, size of breast, and brining time. Kosher salt is recommended since it dissolves well in cold water.
Brining Guidelines Based on Turkey Breast Size
Use these general guidelines for brine times based on the weight of your turkey breast:
- 2 to 3 pounds – brine for 6 to 12 hours
- 4 to 5 pounds – brine for 12 to 18 hours
- 6 to 7 pounds – brine for 18 to 24 hours
Monitor the thickness of the breast meat. Thicker cuts may need closer to the maximum times. Thinner cuts can often get away with slightly less time.
For pre-brined turkey breasts, reduce brining time. Start checking for doneness about 1 hour before the times above.
How to Tell When a Brined Turkey Breast is Done
A brined turkey breast is done cooking when:
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It reaches an internal temperature of 165°F in the thickest part of the breast. Use an instant-read thermometer to check the temp.
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The juices run clear when pierced with a knife or fork. No traces of pink.
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The meat near the bone turns opaque and is no longer pink.
The benefit of brining is that even if you overcook it slightly, it will still be juicy! A brined breast has a built-in buffer thanks to all that reserved moisture inside.
Brining a Turkey Breast for Added Flavor
While a basic saltwater brine will greatly improve texture and moisture, you can also add lots of flavor! Try these brine ideas:
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Citrus brine – Use citrus juices/peels like orange, lemon, lime
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Herb brine – Add rosemary, thyme, sage, parsley, oregano, etc.
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Spice brine – Peppercorns, garlic, onions, cinnamon, cloves, allspice
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Fruit brines – Apples, cranberries, pineapple, mangoes
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Tea or wine brines – Black tea, white tea, red wine, white wine
Get creative and make your own signature brine! The possibilities are endless.
Brining a turkey breast for 12-24 hours before roasting is ideal to guarantee a moist, flavorful result. Monitor the size and thickness of the breast and adjust brining time accordingly. Chill the brine fully before adding the turkey. Flavor the brine with citrus, herbs, spices, or anything you like! Use a thermometer to ensure the breast reaches 165°F. At this temp, the juices will run clear and the meat will no longer be pink. Enjoy your juicy, delicious brined turkey breast!
How to brine a turkey breast
FAQ
How long can you keep turkey breast in brine?
What is the ideal brine time for a turkey?
Should I rinse turkey breast after brining?