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.
Alice Currah says
Hi Jacqueline, You can brine a spatchcock turkey!
Alice Currah says
Hi Jasmine,
No you cannot taste the vinegar at all. The acid in the vinegar works as a tenderizer. Hope this helps.
Alice Currah says
Hi Shelly, less time is fine. I’ve brined preseasoned turkeys without problem. Thanks.
Alice Currah says
Hi Alma, the recipe will be just fine. If you need more liquid, just add more water.
Alma says
This brine recipe is for how what size turkey? I am cooking a 22lb turkey. Would this recipe need to be doubled?
Shelly says
Help!!!! Just placed my Jennie o turkey in the brine recipe above then I realized the package read premium pre basted! Should I stop the brining process or just brine my turkey for less time
Jacqueline Frost says
I am curious about this too since I am going to spatchcock my turkey this year:)
Jasmine says
Hi there, wondering what the purpose of the vinegar is in this recipe and if you can taste it or not. My sister is extremely vinegar phobic and I’m wondering if you might recommend replacing it with a different acid such as lemon.
Crystal says
Can I spatchcock a turkey that has been brined? Or the other way, brine a spatchcocked turkey?
lowkey says
Can you still stuff the turkey or does the brining make the stuffing too soggy?
Danielle says
Most of the brine recipes I’ve seen have a salt sugar ratio of 1-1 or more salt then sugar. Does the apple cider vinagar off set the extra cup of sugar or will this be a bit sweeter then most brines?
Rus says
Can Imake the brine tonight and immerse the bird tomorrow? I do not want it too salty.
Darlene says
Did u marinate the turkey in a soup pot or bag?? I see two different things here.
Sarah says
Hi,
I took my turkey out of the freezer Saturday and have been letting it defrost in the fridge since. However, when I went to start the brining process today my turkey was still pretty frozen. It’s been sitting in the sink for the past 4 hours and I’m not sure if it’s completely defrosted on the inside… Should I just wait to brine it tomorrow or go ahead and brine it now?
Thanks,
Sarah
kirk says
Ok,will do! Thanks a lot! Happy holidays.
Alice Currah says
Hi Kirk, You can turn it over tonight. This is what I’m doing. Or you can add more water. I placed my turkey in a brine bag last night, breast side down. I am going to turn it over tonight. Then tomorrow during the day, I am going to flip it back over. This is what I’ve done over the years and it’s worked well.
Alice Currah says
Hi, Yes you can. You can use this recipe for any poultry. Happy Thanksgiving.
Asia says
Hello I just found your recipe yesterday and I am very eager to try it !
I do have a question however, can I use the same recipes(brining and roasting)
For a 10lb house of raeford bone in young turkey breast?
kirk says
i just started my brine last night and i am using a brinding bag however i used two gallons of water and the turkey is not fully immeresed in the brine. i do have it laying on the breast side down but i was woundering should i add more water?
Diann says
Thanks for your help! Going to try it for Thanksgiving!!
Alice Currah says
I use dried herbs and I just brined a 22 lb turkey today. I just keep adding more water until it is nearly immersed. Hope this helps.
Diann says
Hi! Are the herb measurements for fresh or dried herbs? Also, is this enough brine for a 23 lb. turkey? Thanks!!
Alice Currah says
Hi Ashley,
Yes, you can !
Alice Currah says
So glad you enjoyed toni! Happy Thanksgiving!
Alice Currah says
Hi Amy,
In the bag, then placed in the drawer.