How to Brine a Turkey

A raw turkey with salt being rubbed on it for briniing.

Learn how to brine a turkey with the dry-brine method for the most flavorful, succulent bird with the crispiest, crackliest skin ever. Instructions for wet brining are included, too.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 5 30

Servings servings

Calories 531kcal

Author Meggan Hill

Ingredients

To dry brine a turkey:

1 (14 pound) fresh turkey neck, heart, and gizzards removed and discarded (see note 1)
1/2 cup kosher salt (see note 2)
2 tablespoons baking powder (see note 3)

To wet brine a turkey:

3 cups kosher salt
1/2 cup granulated sugar
1 yellow onion chopped
1 bunch fresh thyme
1 tablespoon whole black peppercorns cracked

US Customary - Metric

Instructions

To dry brine the turkey:

Under running cold water, rinse the turkey well inside and out. Remove any excess fat or pin feathers. Pat dry using paper towels.
In a small bowl, combine the kosher salt and baking powder. Sprinkle the salt mixture over the bird, from about 6 to 8-inches away. Coat well, stopping before a crust forms. (All of the salt mixture may not be needed.) Transfer the turkey to a rimmed baking sheet and refrigerate, uncovered, about 12 to 24 hours.
Remove the turkey from the refrigerator and let sit at room temperature 2 hours prior to trussing and roasting.

To wet brine the turkey:

In a pot large enough to hold the turkey and fit in the refrigerator, add cold water to fill pot 1/3 full.
Add 3 cups kosher salt, 1/2 cup sugar, 1 chopped yellow onion, 1 bunch fresh thyme, and 1 tablespoon fresh cracked peppercorns.
Place the turkey into the pot, breast-side down. Add additional cold water to completely cover the turkey and fill the pot as much as possible
Cover with the lid and place in the refrigerator for 24 hours. Remove the turkey from the refrigerator 2 hours prior to roasting. Discard the brine, and under cold water, rinse the turkey inside and out. Pat dry with paper towels.
Place back into the stock pot and cover with cold water. Allow to sit at room temperature. Proceed with steps to truss and roast the turkey.

Video

Notes

Turkey: Look for a natural or heritage turkey with the words "no salt added" on the label. Stay away from "self-basting" or Kosher turkeys which are injected with a salt solution. Brining an already salted turkey will make the bird way too salty. How much turkey per person? Plan on 1 1/4- 1 1/2 pounds for each eater.
Kosher salt: Kosher salt is iodine-free with a coarse texture ideal for rubbing on meat (Morton's and Diamond Crystal are good brands). Don't substitute standard table salt here; it's finer and saltier than kosher.
Baking powder: Baking powder dries out the outer layer of the turkey resulting in deliciously crispy skin.
Yield: The recipe as written will brine one turkey weighing 12 to 16 pounds.
Storage: If you want to brine the turkey for more than 24 hours, cover it loosely with foil or a plastic bag.
Thawing a turkey: The best (safest) way to thaw a frozen turkey is slowly in the refrigerator over several days. Never thaw a turkey using warm or hot water, in the microwave, or out at room temperature. All of these methods are dangerous because they let bacteria grow before the turkey is completely thawed.
Use a pan to catch any drips: A roasting pan or rimmed baking sheet keep drips to a minimum.
Dried herbs: If you like, add any dried herbs (oregano, thyme, rosemary) or spices (paprika, pepper, cayenne) to the dry brine to slather over the turkey.

Nutrition