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:
-Someone 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. Technically 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. 🙂
Here’s my guide on how to roast a turkey.
- 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. (Update: 11/27/13 - You may need to flip your bird half way through the brine process) Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.
Here’s my guide on How to Roast a Turkey. Click here for the recipe.
Chrissy says
I used the full amount of brine and used it on a 13# turkey breast. Came out wonderful!
Chrissy says
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
Matt Wolczynski says
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.
Christopher Pratt says
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
ES says
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.
Celina says
I cooked mine in an infrared turkey fryer. It’s just a pot with a burner at the bottom, no oil, so it really is like a roasting more or less and the turkey was unbelievably moist. So I think roasting it will work just as well.
Celina says
I just wanted to thank you for this very easy to follow post and recipe. I brined my turkey this past week and on thanksgiving I cooked it in an infrared fryer. It was the most moist turkey I’ve ever had and all pieces of meat were flavorful. Nobody needed to add extra salt. I will be doing this brine every year. 🙂
Joan@Chocolateandmore says
Thank you for this post! I’ve always heard so much about how good Brined Turkeys taste but have never had one or attempted to do one myself. After seeing all the chatter in the foodie universe about everyone brining their turkeys, I decided to give it a try. I quick google search led me to your post. The simplicity of your brine allowed us to enjoy the true flavor of the turkey and the moistness, was amazing. Even today our cold leftover turkey sandwiches are out of this world!
Your instructions and tips turned my first experience with brine into a flavorful meal, oh and the gravy from the drippings, I don’t mind telling you I was using my finger to lick up the last drops in the bottom of the pan!
Henry Espinosa says
I tried your brining recipe for thanksgiving and every one loved it. They all said it was the best turkey they had ever had .Every one wanted to know how i had cooked it. I sent them to your website. Also two days before thanksgiving a friend called me and asked me how to brine a turkey and i gave him your recipe. He called me friday morning to tell me how many compliments he got about the turkey. Thanks for sharing your recipe with all of us.
liz says
yes, i have brined chicken before!! if your using boneless, cut brining time in half… u can brine any bird, with awesome results!!
Karen says
I am 63 years old, and this is the best turkey I’ve ever had. Thank you!
Molz says
Thanks so much. This is for my little home family Friday after dinner and I wanted it to be special after today’s big all family thing. I appreciate all the response you took time to give today.
Jolynn says
Hi I just want to say thank yu this was very helpful and a life saver!! My first time brining and the pressure is on since it will be the only turkey I am making for a family of 10 Haha. I’m glad I found this site last nite 🙂
Jen says
I just want to say that I have struggled with WHERE to brine my turkey for years. I’ve used my massive stock pot and turned my fridge upside down for the time it took so thank you so much for the bag in drawer idea. It saved a lot of frustration this year!
Trish says
I would like to roast my turkey in a electric roaster, I have already brined my 23lb turkey. Will it turn out just as good in a roaster, or should I use my oven? Wanted to have oven available for other dishes….btw the brine smells WONDERFUL!
Thanks
Alice Currah says
Hi Beth,
I do not soak my bird in a fresh water bath. The amount of salt flavor the bird actually absorbs is perfect that I think soaking it in fresh water would perhaps pull some of the salt out. I roasted a turkey yesterday and am about to do it again in a couple hours with only rinsing and patting dry. And your second question, I have heard of some people using different methods to produce extra crispy skin. I suppose you can do the hair dryer method to get a Peking duck type of skin, but it seems like a lot of work not to mention I would not want to cook the outside layer of the turkey with the heat from the hair dryer. I think it comes down to personal taste. If you like crispy skin, by all means try the hair dryer method and let me know how it goes! Happy Thanksgiving!
Alice Currah says
Hi Jasmine,
Here is everything you need to know about the difference. http://en.wikipedia.org/wiki/Kosher_salt Haoppy Thanksgiving!
Beth Bilous says
Hello again, taking my turkey out of the brine this am. I wanted to make sure I had enough brine to cover the bird so i doubled the recipe, but only used one cup of sugar twice. Question, I have heard that rinsing then soaking the bird for about 30 minutes will get rid of the excess salt. Do you think the turkey needs a fresh water soaking or just a good rinsing? On another note. Heard also that if you make the skin really dry, it will be super crispy. One chef on talk radio, said use a hair dryer on cold setting to get the bird really dry like they make pe King duck.
KellyGirl72 says
Yea @ Angel! Anchovies, etc?! What the heck is wrong with the person that made that comment?! At a COMPLETE loss as to why this person is so obviously combative towards someone trying to lend a helping hand! Oh…forgot we live in a country that encourages entitlement. I’m so sick of cyber bullying. Sigh….
Alice Currah says
Hi Terry,
The good news is… it is virtually impossible to screw a brine up. Have a wonderful Thanksgiving!
Alice Currah says
Hi Di,
Happy Thanksgiving to you too!
Alice Currah says
Hi Molz,
The bag is easier in my opinion, and makes it easier to keep cold in the fridge. I’m not sure about the metal pot reacting with the salt. You might want to search Google. If you don’t find a reason not to, then brine away! Happy Thanksgiving!
Alice Currah says
Hi Melissa,
You can go either or. I’ve heard using butter renders a more crisy skin and golden color. I’ve done both and I usually just do olive oil now. Happy Thanksgiving!
Alice Currah says
Hi Bree,
I’ve roasted many turkeys in a bag, works like a charm. As for making gravy, I roasted a brine turkey earlier tonight and the drippings made the BEST gravy, ever! Just be sure to rinse the brine off the turkey as much as possible and pat it dry. Rub olive oil all over the turkey before roasting., Happy Thanksgiving!
Alice Currah says
Hi Iva,
No need to add additional seasonings. Just rub olive oil all over the turkey before roasting. If you want to add seasonings, just make sure you don’t add salt. Instead maybe add your herbs to melted butter or oil and rub it all over. Happy Thanksgiving!