Your Guide to Brining Turkey: Moisture, Flavour, and Real Results

We have all experienced a dry and underwhelming turkey and wondered what we did wrong. Brining might just be the trick that changes everything. 

Brining is a game-changer for moisture, tenderness and flavour, especially when it comes to lean proteins like turkey.

Whether you are cooking for the holidays or hosting a Sunday family dinner, this is the turkey brining guide that you need. 

Chef’s Tips for Brining Turkey

• Wet or dry? Wet brine equals juicy meat. Dry brine for crispy skin
• Timing Matters. 12-24 hours for wet, 24-48 hours for dry
• Fridge space tight? Use a cooler with ice packs for wet brine.
• Dry it out. Rest uncovered in the fridge before roasting for golden skin.
• Skip the stuffing. Cook it separately for best results. 
• Not just turkey. Try brining chicken, pork or seafood.

Reasons for Brining a Turkey?

Moisture Retention

Even if you slightly overcook a brined turkey, it will still retain more moisture than a perfectly cooked unbrined turkey. That is because the salt helps the meat absorb and retain liquid, reducing dryness during roasting. 

Flavour From The Inside Out

Brining seasons your meat all the way through, not just the outer surface.  Herbs, citrus, and spices all infuse the meat gently. 

Improved Texture

Salt breaks down muscle proteins, tenderizing the meat. The result is juicy turkey in every bite, even in the traditionally drier parts like the breast.

Wet Brining: The Classic Approach

Ingredients for a Basic Wet Brine

• 10-12 litres of cold water
• 2 ½ cups Diamond Crystal Kosher salt (or 1 ½ cups fine sea salt)
• ½ – 1 cups sugar (optional, for balance of flavour and browning)
• Aromatics (garlic, peppercorns, bay leaves, thyme, citrus slices)

Equipment  for Wet Brining

• Large non-reactive container (plastic bucket, stainless steel pot, cooler. This bucket with bags is perfect for brining turkey!)

Step-by-Step: How to Wet Brine a Turkey

1. In a large pot, dissolve the salt and sugar in a few litres of hot water. Once fully dissolved, add the remaining cold water and aromatics. Let it cool completely.
2. Submerge your turkey completely. If using a cooler, replace part of the water with ice to keep the temperature safe.
3. Brine the turkey for 12-24 hours. No more than 24! Over-brining can break down the meat too much and make it mushy. 
4. Remove the turkey, pat it dry (rinsing is optional) and place it on a rack in the fridge, uncovered, for 8-24 hours. This dries the skin and ensures better browning.
5. Roast as usual

Chef Take: If you do not have fridge space, use a cooler and a few zip-top bags of ice. Just make sure the brine stays cold the entire time!

Step-by Step: How to Dry Brine a Turkey

1. Mix ¼ cup kosher salt with any optional spices or zest (try lemon zest + thyme, fresh cracked pepper)
2. Rub salt (mixture) all over the turkey, on top of the skin, under the skin and inside the cavity.
3. Wrap the turkey tightly with plastic wrap for the first 24 hours and uncovered for the second 24 hours. 
4. Do not rinse off the salt; simply pat dry and roast. The skin will become crisp and golden during roasting. 

Chef’s Take: Dry brining takes up less space, does not require buckets or coolers and is much easier to clean up. It is our go-to for small kitchens or tight holiday timelines.

Dry vs Wet Brining Turkey: Which Should You Choose?

METHOD	PROS	BEST FOR
Wet Brine	Adds more moisture, infuses subtle flavours	Dry cuts, traditional flavour
Dry Brine	Easier to manage, produces crispier skin	Small fridges, crispy skin

 Storage & Safety Tips

• After brining the turkey: Store the turkey uncovered in the fridge for at least 8 hours to help dry out the skin. A dry surface equals golden crispy skin!
• Cook promptly: Don’t let a brined turkey sit too long at room temperature
• Leftovers: Brined turkey stays juicy in the fridge for 3-4 days and freezes well for sandwiches, soups and grain bowls.

Frequently Asked Questions

How long should I brine a turkey?

Brining turkey for 12-24 hours is ideal. Less than 12 and you may not see the full benefit. Over 24 hours for a wet brine, and the texture can turn mushy.

Can I dry-brine a frozen turkey?

Yes, but thaw it first. Dry brining works best on a fully thawed bird so that the salt can properly penetrate.

Can I wet brine a frozen turkey?

There is a trick: you can thaw and brine at the same time. If your turkey is still frozen, you can place it directly in the brine solution and let it thaw while it brines. This works best if you are using ac cooler or a very cold spot ( like a garage in the Canadian winter!) and adding plenty of ice to the brine. 

Just make sure the turkey is fully submerged and the brine stays at a safe temperature (below 4C/40F) throughout the process. Once thawed, continue brining until it reaches the full 12-24 hour mark, then remove, dry and proceed as usual. 

Should I rinse the turkey after brining?

It is optional. Rinsing after brining removes excess salt, but it can also be messy (especially with a large bird). We often skip it and thoroughly pat dry the skin. 

Can I stuff a brined turkey?

We do not recommend it. A brined bird releases more liquid, which can lead to soggy stuffing and uneven cooking. Try cooking the stuffing separately for better results.

Final Thoughts

Brining the turkey, whether wet or dry, is one of the most effective ways to elevate your turkey game. It is simple, impactful, and once you start doing it, you will never go back.