How Much Liquid Do You Really Need to Brine a Turkey?

Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.

If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. The process may take a little time (start at least 2 days ahead of the feast), but properly brining a turkey yields the juiciest, most succulent meat—no dryness here. This easy turkey brining method from chef Thomas Keller gives you the best of both worlds: the crispy skin of a dry-brined turkey, but the supreme juiciness of a wet-brined bird. How, you ask? Let’s get into it.

Brining is a fantastic technique that results in incredibly moist, flavorful turkey But one key question many home cooks have is – how much liquid do you actually need to properly brine a turkey? Let’s take a look at ideal brine ratios and volume to fully submerge birds of any size

Why Brine Your Turkey?

Brining is the process of soaking raw turkey in a saltwater solution before cooking The salt allows the meat to retain more moisture, seasoning it throughout Aromatics like spices, herbs, citrus, and sugar can also be added to the brine to infuse even more flavor.

Brined turkey stays incredibly juicy even after roasting or smoking for long periods. It helps prevent the meat from drying out, which is essential for lean proteins like poultry.

Figuring Out Brine Ratios

The basic brine ratio is

1 cup kosher salt per 1 gallon of water

Table salt can be used instead but reduce to 3/4 cup per gallon since it is finer.

For a flavored brine, you can also add:

1 cup sugar per gallon

Then complement with your choice of aromatics like peppercorns, bay leaves, onions, garlic, citrus zest, fresh herbs, apple cider vinegar etc.

Calculating How Much Liquid You Need

The amount of brine needed depends entirely on the size of the turkey. You want enough cold brine to fully submerge the bird. Here are some general guidelines:

12-15 lb turkey: 3-4 quarts brine
15-18 lb turkey: 4-6 quarts brine
18-22 lb turkey: 6-8 quarts brine
22-24 lb turkey: 8-10 quarts brine

To calculate precisely, place turkey in container and add water to cover. Measure the amount of water, then dump out and multiply times your salt ratio to make the brine.

For large birds, you may need to brine in multiple containers like a cooler if your pot is too small.

Tips for Making Sure Turkey is Submerged

Weigh down: Place a plate directly on breast to keep submerged
Turn occasionally: Flip bird every 8-12 hours if not fully covered
Inject brine: For very large turkeys, injecting brine helps ensure even seasoning

It’s essential the turkey stays completely immersed for full brine contact. If any sections are exposed, they will end up under-seasoned and prone to drying out.

How Long Should You Brine a Turkey?

Brining times vary based on the size of the turkey:

8-12 lbs: 8-12 hours
12-15 lbs: 12-24 hours
15-18 lbs: 18-24 hours
18+ lbs: 24-36 hours

For best results, brine in the refrigerator at 40°F or below. Brining longer than 48 hours can make the meat too salty.

Brining Turkey Breast vs. Whole Bird

You can brine just a turkey breast using the same technique. Reduce brine time to 6-12 hours since breasts are thinner.

For boneless turkey breast, consider an even quicker brine of just 1-2 hours. Monitor for overly salty flavor.

Storing Leftover Brine

While you can reuse a basic salt-water brine, it’s best to make a fresh batch each time for food safety. Any brine with added sugars or aromatics should be discarded.

After brining, never reuse the container for food without fully disinfecting. Be sure to scrub thoroughly after brining raw poultry.

Brining Ensures Perfectly Moist Turkey

Determining the right brine amount and fully submerging your turkey are keys to successful moist turkey. With the ideal brine ratios and volumes, you’ll have deliciously seasoned and juicy meat the entire family will love.

Give brining a try and you’ll never cook an unbrined turkey again!

Wet brine vs. dry brine:

You have two ways to go here: the wet-brining method or the dry-brining method. Dry-brining involves rubbing a turkey with salt (and possibly some aromatics), then allowing the skin to dry out in the fridge overnight or for up to 3 days. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.

Wet-brining involves soaking a turkey in a saltwater solution overnight, resulting in an incredibly flavorful bird, plump with moisture. A raw turkey left to soak in unsalted water will plump some, but when there’s salt present, the proteins absorb more of the brine and retain more of that water as it cooks. For example, a 12-pound turkey soaked overnight in a wet brine will weigh over 13 pounds when it emerges. In the oven this added moisture will offset the juices released during roasting, resulting in a very moist bird. A wet brine also provides an opportunity for introducing additional flavors—think apple cider, maple syrup, chile peppers, or star anise.

Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.

How to Make a Basic Brine

FAQ

How much water to brine a turkey?

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

How much liquid do you use for brine?

Basic Brine Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

Does the entire turkey need to be submerged in brine?

The turkey should be fully submerged, otherwise make some more brine as needed. Weight the turkey down with a plate if it is floating. Brine in the refrigerator. Cover and refrigerate for 12 to 24 hours.

What is the ratio of wet brine to meat?

Tips. The amount of brine needed can be estimated at 50 % of the weight of the product, 4 lb./2 k meat per gallon/4 L of brine. For large cuts of meat like hams and briskets use a brining needle and pump to inject the brine into the dense parts of the muscles. This will shorten the curing time.

How much water do you add to a turkey brine?

For a turkey under 16 pounds, add 2 cups of water to your measurement. For a turkey over 16 pounds add 3 cups. Once you have measured how much water you need, write it down for future reference. Now you can figure out how much salt and sugar to add to the brine. Continue to 4 of 9 below.

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.

Can You brine a whole turkey?

Besides brining a whole turkey, you can also use this recipe to brine turkey breasts, turkey legs, or even whole chicken. You need need enough brine to cover the meat. Stick to the basic ratio of 4 quarts of water and 1 cup of kosher salt and scale it up or down as needed. And omit the salting steps in the recipes below.

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.