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.
Thanksgiving is right around the corner, which means it’s time to start planning your turkey menu. One of the biggest decisions you’ll make is whether or not to brine the bird. Brining helps keep the turkey moist and adds flavor, but is it necessary? Here’s what you need to know about brining turkey for Thanksgiving.
What is Brining?
Brining is the process of soaking meat in a saltwater solution before cooking. The salt allows the turkey to absorb more moisture, resulting in a juicier finished product. There are two main brining methods:
- Wet brining involves submerging the turkey in a brine solution overnight. This is the more traditional method.
- Dry brining means rubbing the turkey all over with salt and letting it rest in the fridge uncovered for 1-3 days. The salt pulls moisture out at first, then that moisture gets reabsorbed.
Both techniques help the turkey retain moisture as it cooks, The difference is mostly in prep time and whether you want to deal with a large bucket of brine
Should You Brine Your Turkey?
Here are some pros and cons to help decide if brining is right for your Thanksgiving:
Pros of Brining Turkey
- More moisture = juicier meat
- Can add flavors through aromatics like citrus, herbs, and spices
- Allows for forgiveness if you overcook the turkey
- Equalizes moisture so white and dark meat are equally juicy
Cons of Brining Turkey
- Adds time to your prep
- Requires empty fridge space
- Can make the turkey taste too salty if overbrined
- Won’t improve an already juicy turkey
Brining Tips
If you decide to brine your turkey, keep these tips in mind:
- Don’t brine a pre-brined turkey. Check for labels like kosher enhanced self-basting, or basted.
- Make sure the turkey is fully submerged Weigh it down if needed
- Allow 1 hour of brining time per pound. A 12 lb turkey needs 12 hours.
- Brine in the fridge or a cooler. Use ice to keep brine cold if not refrigerating.
- Rinse the turkey after brining. This removes excess salt. Pat it completely dry.
- Let sit overnight after brining. This allows the skin to dry out for crisping.
- Cook as usual. Brining seasons the meat but doesn’t affect cook time.
How Long to Brine a Turkey
For ideal results, follow these turkey brining times:
- 8-12 lb turkey: 8-12 hours
- 12-16 lb turkey: 12-16 hours
- 16-20 lb turkey: 16-20 hours
- 20-24 lb turkey: 20-24 hours
Underbrining won’t be as effective, while overbrining can make the turkey too salty.
Make Your Own Brine
You can buy pre-made brine mixes, but making your own is easy.
For a basic brine, combine:
- 1 gallon water
- 1⁄2 cup kosher salt
- Aromatics like peppercorns, bay leaves, citrus, or herbs (optional)
For a brown sugar brine (which helps the skin brown):
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- Aromatics (optional)
Heat the water until the salt and sugar dissolve. Cool completely before adding the turkey.
Dry Brining Method
If you don’t want to deal with wet brining, dry brining is a great alternative:
- Pat the turkey dry and let it sit uncovered in the fridge for 8-24 hours. This helps the skin dry out.
- Rub the turkey all over with 2 tablespoons kosher salt per pound. Put it back in the fridge, uncovered.
- Let it rest for 1-3 days. The salt will draw out moisture at first, then that moisture will get reabsorbed.
- Roast the turkey as usual after patting it completely dry.
Brine Turkey Breast Instead
For easier brining, you can buy just a turkey breast instead of a whole bird. Follow the same brining guidelines for timing.
Turkey breasts are quicker to thaw and cook as well.figure out what works best for your Thanksgiving timeline and preferences.
Should You Brine?
While brining does make the turkey juicier, it isn’t strictly necessary. Skipping the brining step simplifies your prep.
If you follow basic roasting guidelines, like using a meat thermometer and tenting with foil to prevent overcooking, you can still get a moist turkey without brining. Ultimately, you’ll have to weigh the time commitment and decide if it’s worth the payoff.
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.