Learn how to wet brine a turkey to infuse flavor and keep the meat moist and juicy. This simple process will ensure you have the best holiday turkey.
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Brining a turkey is a great option if you want to ensure your Thanksgiving turkey has a great taste and stays moist and juicy.
Wet brine is a method that submerges the turkey in salty water that's seasoned with various flavorings and sugar. Here are some reasons I love using a wet brine for my Thanksgiving turkey:
- Extra Moisture: The turkey absorbs additional water, which helps keep it juicy during roasting.
- Great Flavor: The salt and seasonings in the water penetrate the turkey, ensuring the entire bird is well-flavored.
- Less Likely To Overcook: Because the turkey absorbs water, it’s less likely to dry out, even if overcooked slightly.
I'll walk you through how to brine a turkey from start to finish, then you can follow my guide on how to cook a turkey. It's the perfect beginner-friendly recipe to walk you step-by-step through all the basics.
Jump to:
What You'll Learn In This Recipe
- My favorite spices and flavorings to use in a wet brine.
- How long your turkey needs to brine in the refrigerator.
- Tips to ensure your turkey isn't too salty.
Don't forget to grab a copy of my Thanksgiving timeline to help you stay organized and stress-free.
Ingredients You Need
- Morton kosher salt: The main ingredient in brine is salt. It both enhances the flavor of the turkey and ensures the meat retains moisture.
- Brown sugar: This helps to balance the saltiness.
- Oranges: Feel free to use lemon, if you'd prefer.
- Garlic: No need to peel, just slice the garlic in half.
- Black peppercorns: If you don't have whole peppercorns, you can use finely ground black pepper instead.
- Dried sage/bay leaves: These dried spices infuse even more flavor into the turkey.
- Turkey: This recipe is for a 16 pound (7 kilo) turkey. If you have a smaller turkey, you can cut this recipe in half. Remember not to use a brine if your turkey is labeled as pre-brined, kosher, or self basted.
Check out the recipe card below for the full list of ingredients and measurements.
How To Make This Recipe
1. Add 8 cups (1.8 kilos) water, salt, brown sugar, oranges, garlic, peppercorns, sage, and bay leaves to a large pot. Cook on high heat until the salt has dissolved.
2. Remove from the heat and add in the remaining 8 cups (1.8 kilos) of water along with 2 cups (300 grams) of ice. Allow the mixture to cool to room temperature.
3. Remove the thawed (or partially thawed) turkey from the package and place it in a large pot or food-safe container. Remove the neck and giblets from the inside of the cavity (toss or store in the refrigerator to use later).
Then, pour the cooled brine over the turkey. Add more water as needed to ensure the turkey is completely covered.
4. Place the container with the turkey uncovered in the refrigerator for 12 - 24 hours to allow the turkey to season. If the turkey is floating above the water, weigh it down with a dinner plate.
When you're ready to roast the turkey, pat dry with paper towels.
Expert Tips
- Only do this technique with a "plain" turkey. Check the label to ensure your turkey has not been pre-brined or seasoned. Avoid turkeys that say “kosher,” “self-basting,” and “enhanced” on the label.
- The turkey should be thawed (or at least partially thawed) before brining.
- Be careful not to over-salt the turkey if you choose to brine.
- Be sure to keep the turkey in the refrigerator for the entire duration of brining to keep it cold and food safe.
Recipe FAQs
A wet brine helps to ensure the turkey stays juicy and it's less likely to overcook.
Yes, but not as crispy as if you used a dry brine. Before roasting the turkey, be sure you fully pat the skin dry.
No, your turkey shouldn't be too salty. However, when I brine my turkey, I usually don't add additional salt to the skin before cooking.
I'd suggest that your turkey is at least partially thawed to ensure it will be fully thawed after it's done brining.
More Turkey Recipes
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Wet Brine For Turkey
Equipment
- large pot
- food-safe container
Ingredients
- 16 cups water divided
- ½ cup Morton kosher salt
- ⅓ cup firmly packed light brown sugar
- 2 oranges quartered
- 1 clove garlic sliced in half
- 1 tablespoon black peppercorns
- 2 teaspoons dried sage
- 2 dried bay leaves
- 16 pound turkey thawed (not a pre-brined, kosher, or self basted turkey)
Instructions
- Add 8 cups (1.8 kilos) water, salt, brown sugar, oranges, garlic, peppercorns, sage, and bay leaves to a large pot. Cook on high heat until the salt has dissolved.
- Remove from heat and add in the remaining 8 cups (1.8 kilos) water along with 2 cups (300 grams) of ice. Allow the mixture to cool to room temperature.
- Remove the thawed turkey from the package and place in a large pot or food-safe container. Remove neck and giblets from the inside of the cavity (toss or store in the refrigerator to use later). Pour cooled brine over the turkey. Add more water as needed to ensure the turkey is completely covered.
- Place the container with the turkey uncovered in the refrigerator for 12 - 24 hours to allow the turkey to season. If the turkey is floating above the water, weigh it down with a dinner plate.
- When you're ready to roast the turkey, pat dry with paper towels. Then, roast the turkey according to these instructions.
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