Who wouldn’t want to eat a tender, moist, and flavorful turkey for their Thanksgiving feast? Brining is a salt marinade which causes the meat tissues to absorb water and flavorings by breaking down the proteins. This is why brining is a popular method of preparing a Thanksgiving turkey because any moisture loss while roasting still produces a juicy and flavorful turkey.
It’s important to note that you do not want to brine a kosher or self-basting bird. Otherwise the turkey will be too salty.
Most brining recipes call for a gallon of water or stock and a cup of salt and sugar each. From there, people often add apple juice, vinegar, whiskey, and other aromatics. I like to keep things simple by using ingredients I have in the pantry.
A few weeks ago I brined a turkey for two days for my father’s birthday. Everyone commented on how juicy and tender the turkey was. Dad was happy, I was happy, and I decided brining is the only way I’ll ever prepare turkey again.
I thought I would share with you how I brined the turkey.
Using a thawed turkey, I removed the giblets and neck from the inside. Next, I rinsed the outside and inside of the bird thoroughly. Then, I set the turkey in a rimmed roasting pan and pat it dry with paper towels.
I placed an oven roasting bag in a large soup pot with the opening of the bag over lapping the rim of the pot, carefully placing the turkey in the bag.
***Many people will tell you to brine your turkey in heavy duty garbage bags, Home Depot style pails, and XXL size ziplock bags. I’ve read that garbage bags shouldn’t be used because they are not made from food-grade plastic. Unless you have a second refrigerator, I don’t see how a large pail can fit in a family refrigerator. I also had a hard time finding the XXL ziplock bags. So what I decided the most practical thing to to do was buy poultry oven roasting bags I knew would fit my turkey. I also emptied out, washed, and sanitized the bottom meat drawer of the refrigerator. I found this was a good way to brine my turkey with the least amount of hassle, taking up the least amount of space, and kept the turkey nice and cold.
I slowly poured the brine into the bag and tied a loose knot.
I carefully transferred the turkey to the (cleaned and sanitized) meat drawer from the refrigerator with the knot facing upwards. I marinated the turkey for 1 day before turning the turkey over so the top side was bottom, and the bottom was top. This way both halves of the turkey had ample time to marinate. I basted the upper side of the turkey once during the process.
When it was time to roast the bird, I rinsed the turkey again, including the inner cavity. I patted the turkey dry before lathering with seasoned butter before cooking. This is how I brined the bird and highly recommend you do the same for moist, flavorful turkey!
*Notes:
-Somone suggested in the comments that you should brine your bird for 1 hour for every pound. I think this is a good rule of thumb but I have brined for longer with good results too.
-I’m getting asked a lot if a person can brine a pre-seasoned turkey. Techically speaking, experts say not to. However, I have and I cut the brine time down in half with no problems of excess salt. I am not recommending you do this but just sharing my own experience. Your mileage may vary (YMMV).
-The “things” floating in the picture are not anchovies or sardines as people have mistaken them for in the comments. They’re ice cubes. 
- 12 cups water, divided
- 1 cup kosher salt
- 2 cups sugar
- 1 cup apple cider vinegar
- 2 tablespoons sage
- 2 tablespoons thyme
- 2 tablespoons rosemary
- 1 tablespoon pepper
- 4 cups ice
- Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
- Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.
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Wonderful outcome! Some changes: Omitted sage as I did not have it on-hand and I used fresh rosemary (not dried). Family said best turkey ever. I was a bit concerned by the comment about using the refrigerator door but realized she meant to write the refrigerator drawer.
After brining, can I use some of the solid material from the brine, ie oranges, onions, apples, spices to cook inside the turkey?
Thanks,
Chris
I wouldn’t do it for the same reason “they” now aren’t fans of cooking stuffing inside turkey. Too hard to get the whole thing cooked and into the “safe” temp zone when there’s so much mass to it. On top of that, the stuffing hasn’t even been soaking in raw meat juice, like the brined solids.
I tried this recipe this past Thanksgiving, and I can honestly say that it made the best turkey that I have ever tasted. I used a 16lb fresh bird and brined it for 1 1/2 days.
This made THE best turkey I ever had. I brined a turkey breast for 24 hours. Made it moist, juicy, tender. Used no other seasonings. Wiped skin with olive oil, stuffed cavities with carrots, onions, celery. GREAT Recipe! Thanks
Brined our Thanksgiving turkey for the first time this year. My turkey was a huge hit. My husband says not to make it anyother way now. Thanks. Planning on repeating this for Christmas.
Did two turkeys this year and deep fried them. One was marinated in wine the other was the brine. And without a doubt it was the best turkey we ever had. My guest kept complimenting on great it tasted!
Hi
I would like to know if after brining the turkey can you still stuffed it?
What is time and temp for a 12 pounder?
Cook the turkey to 165. Time will vary based on the thickness and the temperature setting of the oven.
This is a wonderful recipe. Using the fridge drawer is pure genius. What about baking with a granny apple for flavor? Has anyone tried?
Can u re-use the oven roasting bag used for brining to cook the turkey in??
Thanks for this easy, cost effective recipe.
I always brine my turkey now. I use a small cooler and keep it in my husbands wine room. Throw in a few ice cubes every few hours to keep it safe. Love the baking bag idea. Will try that next.
I have never ever ever cooked a turkey before , however it was a hit! My cousin who doesn’t even eat turkey was coming back for more! It was perfectly brown and sooooo juicy! I also did a garlic and butter rub with other seasons under the skin of the bird to add even more flavor. Unfortunately I waited too late to brine the turkey (only one day), but it still tasted great! Thanks for the great recipe!
Can I also use the garlic butter injectable with the brine?
Thanks so much for this recipe, Alice! We made it for the first time this past Thanksgiving, and it was superb – so tasty, moist, and tender! It is now going to be our tradition during the holidays – am including my daughter in the preparation of this one for Christmas, so she will be able to keep the tradition going! Thanks a again for sharing!
I brine my turkey and prior to roasting I put onions,carrots,and celery in the cavity. The juice from the veggies is added to the stock for the grave.
Is the sugar essential?
I used this recipe for our Christmas bird and it was a big success. Juicy,not dry at all. I used the roasting bag, but it broke open and leaked all over the fridge drawer, so I transferred it to 2 kitchen can bags, because I didn’t want any more leaks. I roasted the turkey in myconvection oven, with a foil tent, and it was beautiful. Perfect bird, and I hadn’t roasted a turkey for 20 years. Try it, if I can turn out a perfect bird, anyone can.
I’m doing another one today, just so we can have turkey in the freezer ready to go.
ABSOLUTELY the best turkey I have EVER made! The juice form this turkey was so rich and flavorful as well and made the best soup! Thank you so much! WIll share this with my mother!
Turkey brine you should try this
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