A great Turkey Brine Recipe is the difference between a good Thanksgiving turkey and a great one that people will be talking about for years to come. Knowing how to brine a turkey will make a huge difference in your bird whether you plan to roast it, smoke it, or deep-fry it! This quick and easy technique will ensure a deliciously juicy, moist turkey every time!
Whether you are planning a big holiday meal or just serving a special Sunday supper, we’ve got you covered with all the sides you love with a classic turkey dinner, including my favorite turkey gravy. Be sure to check out our collection of the Best Thanksgiving Recipes to see them all!
Brining is an essential step for ensuring a juicy flavorful deep-fried turkey. It helps the bird stay moist while also allowing it to absorb seasoned flavors. Follow this guide to properly brine your turkey before tossing it in the deep fryer.
Why Brine Turkey Before Frying?
Brining has multiple benefits:
- Keeps meat moist – brine is absorbed deep into meat
- Adds flavor – infuses seasoning throughout turkey
- Tenderizes – breaks down muscle fibers
- Preserves shape – turkey doesn’t shrink or warp
Skipping this step means a dry, bland bird. Proper brining guarantees a better end result.
Selecting a Brine
You can buy pre-made brines or make your own. Homemade allows custom flavors.
Popular brine ingredients:
- Salt – enhances flavor, retains moisture
- Sugar – balances saltiness, aids browning
- Herbs and spices – complement flavors
- Citrus – bright, fresh flavor
- Vinegar or wine – tangy notes
Sample brine combinations
- Brown sugar, kosher salt, garlic, pepper
- Apple cider, cinnamon sticks, allspice
- Orange juice, jalapeño, cumin, oregano
- Pineapple juice, ginger, thyme
Brining Supplies Needed
- Large plastic bucket or container
- Ingredients for brine recipe
- 2 gallons of ice water
- Weight – plate or brining bag to submerge turkey
Avoid reactive metals like aluminum. Use food-safe plastic or glass
Brining Steps
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Make brine. Boil if recipe requires. Cool completely.
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Place thawed turkey in container breast-side down.
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Pour in brine to cover. Weigh down if needed.
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Refrigerate 8-16 hours. Turn turkey halfway.
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Remove turkey. Discard brine. Rinse and pat very dry.
Keep brine temps at 40°F or below. Extended time over 40°F risks bacteria.
Brining Times
For well-brined turkey, plan for approximately:
- 1 hour brining time per 1 lb turkey
- Minimum 8 hours
- Maximum 24 hours
A 12 lb turkey needs 12-24 hours brining time.
After Brining Turkey
Once removed from brine, turkey prep continues:
- Discard used brine. It’s not reusable.
- Rinse turkey well under cool water.
- Pat extremely dry inside and out with paper towels. Very important!
- Apply rub or seasoning if desired. Go light on salt.
- Insert any aromatics – herbs, onions, garlic, etc.
- Let sit 30 minutes to come to room temp before frying.
Frying the Brined Turkey
- Heat oil to 350-375°F in turkey fryer or pot.
- Use thermometer to monitor temperature.
- Lower turkey slowly into hot oil using rigging.
- Maintain oil temp at 350°F.
- Cook 3-5 minutes per lb.
- Check internal temp of 165°F in thigh.
- Drain oil and let rest 20 minutes before carving.
Brined turkey browns beautifully and cooks up moist and packed with flavor.
Common Brining Problems & Solutions
Too salty: Rinse turkey after brining and soak in water 1 hr. Reduce salt in brine.
Takes too long: Make sure brine and turkey are fully chilled before starting. Use an ice water brine.
Skin too soft: Pat turkey very dry after brining. Let sit 30 mins before frying. Cook at higher temp.
Still dry inside: Brine longer (up to 24 hrs). Inject brine into thick parts like breasts.
Dries out when frying: Oil temp too high. Maintain steady temp of 325-350°F. Cook no longer than 5 mins/lb.
Skin sticks to fryer: Don’t overcrowd fryer. Make sure turkey is fully submerged.
With some simple preparation and TLC, your brined bird will be the star of the table. Crispy, golden brown on the outside, tender and juicy inside, and full of flavor in every bite.
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What is Turkey Brine?
The brining process involves submerging a larger piece of meat in a water and salt solution. You can do a brine with just the water and salt, but we like to add extra flavor with fresh herbs, brown sugar, some spices, and citrus peel.
There is plenty of debate about how much of a difference this makes and you can get sucked down the rabbit hole of reading about brining techniques for hours, but I can say from much testing and experimenting that it’s well worth the minimal effort to brine your turkey.
One caution: Do NOT brine a turkey labeled as kosher. A kosher turkey already has a higher salt content and has essentially already undergone a process similar to brining. So if you brine a kosher turkey, it’s going to end up being way too salty.
A side benefit of brining a large turkey is that is solves the age-old dilemma that is every home cook’s Thanksgiving nightmare of whether the turkey will be completely thawed in time! Even if your partially frozen turkey isn’t quite as thawed as you were intending when you go to brine it, it will be fully thawed after a day in a cold, briny bath!
- A non-corrosive large stock pot, bucket, large cooler, or other container: If you have a small to medium-size turkey like the 12-pounder we used in these photos, you can usually just use a really large pot, which is my preferred approach because of the easy cleanup and it almost always fits easily in my fridge. If your turkey is larger, you may want to consider a large plastic cooler or even a clean plastic bucket from a hardware store so that you have room for a bag of ice to sit on top to keep the turkey cold overnight while it is brining.
- Coarse Kosher salt: This turkey brine recipe is pretty much foolproof except you have to make sure you are using the correct type of salt. I have written the recipe using coarse kosher salt, which is what we always use. It’s affordable, easily accessible, and gives great flavor without making the meat too salty.
- Water: Some brining recipes call for apple juice or apple cider but after experimenting, I’ve decided that we get better results with just 2 gallons of water for the liquid part of this brine recipe.
- Brown sugar: I love adding a little sweetness to the brine.
- Black peppercorns: Don’t substitute with ground pepper. You want whole peppercorns (any variety will work) for a brine.
- Garlic: No need to spend time mincing garlic cloves for this brine recipe. Just smash them flat with the back of a knife and throw them in.
- Fresh herbs: A couple of sprigs of fresh rosemary or thyme help infuse the brine with classic holiday flavors.
- Orange peel: I have found that a little citrus is the key to a really flavorful turkey brine recipe! Just use a vegetable peeler or shape knife to peel off the outer skin of the orange. Lemon peel would work well too, if you don’t have oranges on hand.
- Bay leaves: I always have some dried bay leaves in the cupboard so I throw them in. Honestly, I’m not 100% sure these make a difference, but I always include them anyway figuring it certainly won’t hurt!
- A whole turkey: Obviously you will want a good-sized turkey for a brined turkey recipe. But you could use this wet brine on a whole chicken as well.
Tips for the Best Turkey Brine
- Use the correct amount of the correct type of salt listed in this turkey brine recipe.
- Don’t try brining a Kosher turkey. It already has higher salt content than normal.
- Be sure to completely cover the turkey with the brine solution. If it wants to float up to the top of your brining bucket, weigh it down with a bag of ice or a heavy plate with some cans set on top. Some people find it helpful to use a brining bag if their container is large to make sure the turkey stays fully submerged.
- Remember that there is no need to salt the turkey after brining it. It absorb a significant amount of salt from the brine solution, and any drippings for gravy will already have a good amount of salt to them, so you may not need any additional salt.
- Be sure to put the turkey into the brine solution with the breast side down for the best penetration. If your turkey brine doesn’t quite cover your bird, then rotate it partway through brining for even coverage.
How to Brine a Turkey
FAQ
Should I brine turkey before deep frying?
How do you prepare a turkey for deep frying?
Is dry brine or wet brine better for fried turkey?
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 Turkey to deep fry?
So if you’re ready to learn how to brine a turkey to deep fry, read on! Dissolve salt in 1 gallon of water. Add brown sugar to brine. Add peppercorns to brine. Add whole cloves to brine. Add bay leaves to brine. Submerge turkey in brine, cover, and refrigerate for 24 hours. What is brining?
How long do you brine a pound of Turkey?
A general rule of thumb is to brine for 1 hour per pound of turkey to give you the best flavor and moisture content. Combine – Place the sugar, salt, peppercorns, 1 gallon of water, and fresh herbs into a container large enough to hold your brine and submerge your turkey (or use a brining bag ). Stir the mixture until the sugar and salt dissolve.
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.