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We have all experienced a dry and underwhelming turkey and wondered what we did wrong. Brining turkey might just be the trick that changes everything! This is the start of your turkey cooking journey. After brining, learn all the ins and outs of cooking that turkey with our newly updated How to Cook a Turkey blog! We also love the turkey from Scotch Line in Elmira, available at FQ Butcher Shop!
Brining turkey 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
- Check the label first. Don’t brine turkey labelled kosher, self-basting, pre-basted or enhanced. It has already been salted. And brining will make it too salty.
- Wet or dry? Wet brine equals juicy meat. Dry brine for crispy skin
- Timing Matters. 12 to 24 hours for wet, 24 to 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.
Why Brine a Turkey?
Moisture Retention
Brining gives you a bigger margin for error. A little overcooking won’t dry out a brined turkey the way it would an unbrined one. That is because the salt helps the meat absorb and retain liquid, reducing dryness during roasting.
Flavour From The Inside Out
Brining turkey seasons your meat all the way through, not just the outer surface. The salt is what travels deep into the meat. Herbs, citrus, and spices mostly flavour the surface and the skin, which is still worth it.
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 (about 310g)(or 1 cup plus 2 Tbsp fine sea salt) (about 310g)
- ½ to 1 cup 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 brining bucket with bags is perfect for brining turkey!)
Step-by-Step: How to Wet Brine a Turkey
- 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.
- Submerge your turkey completely. If using a cooler, add sealed zip-top bags of ice to keep the water below 4°C without watering it down.
- Brine the turkey for 12-24 hours. No more than 24! Over-brining can break down the meat too much and make it mushy.
- Remove the turkey and pat it dry. No need to rinse) and place it on a rack in the fridge, uncovered, for 8-24 hours. This dries the skin and ensures better browning.
- Roast using our How to Cook a Turkey Guide
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
- Mix 1 tsp Diamond Crystal kosher salt per pound of turkey with any optional spices or zest (try lemon zest + thyme, fresh cracked pepper). For a 12 to 15 lb turkey, that’s 4-5 Tbsp. For a 15-20 lb turkey, use 5 Tbsp to just under 1/2 cup. If you are using Morton kosher salt, use 1/2 as much. It’s about twice as salty by volume.
- Rub salt (mixture) all over the turkey, on top of the skin, under the skin and inside the cavity.
- Wrap the turkey tightly with plastic wrap for the first 24 hours, then unwrap it and leave it uncovered in the fridge for the second 24 hours.
- 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, seasons deeply | Lean birds, maxium juiciness |
| 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: keeps up to 3 to 4 days in the fridge and freezes well for sandwiches, soups and grain bowls.
Frequently Asked Questions
How long should I brine a turkey?
For a wet brine, 12 to 24 hours is ideal. For a dry brine, give it 24 to 48 hours. 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?
Yes. You can thaw and bring at the same time. Place the frozen turkey directly in the brine and keep it in a fridge so the brine stays below 4°C/40°F the whole time.
Just make sure the turkey is fully submerged and the brine stays at a safe temperature (below 4°C/40°F) 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?
No. Rinsing raw poultry can splash bacteria onto your sink, counters and anything nearby. A properly measured brine won’t leave your turkey too salty, so just pat the skin thoroughly dry before roasting.
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.
Grab you brining bucket
