How to Brine a Turkey for Perfect Results

I’m excited to show you how to brine a turkey for perfect, flavorful results!

Brining is a simple and effective technique that ensures your roasted turkey is incredibly tender, juicy, and packed with flavor. It’s an easy process that I highly recommend for a moist and satisfying final result! Don’t worry if you don’t have a large pot or space in your fridge—brining in a cooler works just as well. Just be sure to pack it with enough ice to keep the turkey cold throughout the night. You’ll love the difference brining makes!

Additional Tips for Brining Success:

• Avoid over-brining: Don’t let the turkey brine for more than 24 hours, as this can result in overly salty meat.
• Ensure a cold environment: If using a cooler, monitor the ice levels and add more if needed to keep the brine cold.
• Rinse the turkey thoroughly: After removing from the brine, rinse the turkey well, as leaving residual salt can lead to an overly salty result.
• Optional additions: To add more flavor, consider adding ingredients like citrus peels, fresh herbs (rosemary, thyme), crushed garlic cloves, or a cup of apple cider to the brine.

Perfect Brined Turkey Recipe

Brining Time: 12-24 hours
Cook Time: Varies by turkey size
Servings: Varies (1 turkey)

Ingredients:
1 whole turkey (12-15 pounds)
1 ½ cups coarse kosher salt
¾ cup dark brown sugar
4 cups boiling water
4 bay leaves
1 tablespoon whole black peppercorns
Ice water (enough to cover the turkey completely)

Instructions:

Prepare the Turkey:

• Remove the giblets from the turkey and set them aside for making stock or gravy later.
• Rinse the turkey thoroughly inside and out, then place it in a large, non-reactive container (stainless steel, plastic, or glass) or a cooler.

Make the Brine:

• In a large bowl, combine the coarse salt and dark brown sugar.
• Pour the boiling water over the mixture and stir until both the salt and sugar are fully dissolved.
• Add the bay leaves and whole black peppercorns to the brine.

Cool the Brine:

• Add enough ice water to the brine so that the total liquid will cover the turkey. Make sure the brine is completely cold before using it. This is critical to ensure food safety and prevent bacteria growth.

Brine the Turkey:

• Pour the cooled brine over the turkey, ensuring the bird is completely submerged. If using a cooler, make sure it’s packed with ice to maintain a cold temperature overnight.
• Cover the container or cooler with a tight-fitting lid or plastic wrap.
• Place the container in the fridge or cooler, and allow the turkey to brine for 12-24 hours.

Before Roasting:

• When you are ready to cook the turkey, remove it from the brine and discard the liquid.
• Rinse the turkey thoroughly under cold water to remove excess salt from the skin and cavity.
• Pat the turkey dry with paper towels.
• Let the turkey sit at room temperature for about 30 minutes before roasting, which helps with even cooking.

Print the Recipe Here