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If you’ve ever pulled a dry, underwhelming turkey from the oven and wondered what went wrong, brining might just be the kitchen technique that changes everything. Brining is a game-changer for moisture, tenderness, and flavour—especially when it comes to lean proteins like turkey. In this guide, we’re diving into both wet and dry brining methods, with step-by-step instructions and pro tips from our kitchen to yours.
Whether you’re cooking for the holidays or hosting a Sunday family dinner, this is the brining turkey guide you need.
What Is Brining?
Brining turkey is the process of seasoning food using salt. In a wet brine, you soak the food in a salty water solution. In a dry brine, you simply rub salt (and optional spices) directly onto the surface. Either method starts a chemical process called osmosis—pulling moisture and flavour into the meat.
While turkey is one of the most common proteins to brine, the method also works beautifully on chicken, pork, fish, and even vegetables (ever tried brined calamari? Life-changing!).
Reasons for Brining Turkey?
1. Moisture Retention
Even if you slightly overcook a brined turkey, it will still retain more moisture than an unbrined one cooked perfectly. That’s because the salt helps the meat absorb and retain liquid, reducing dryness during roasting.
2. Flavour From the Inside Out
Brining seasons your meat all the way through—not just the outer surface. Herbs, garlic, citrus, spices… they all infuse the meat gently as it rests.
3. Improved Texture
Salt breaks down muscle proteins, tenderizing the meat. The result? When brining turkey you get juicier bites, even from the drier parts of the bird like the breast.
Wet Brining: The Classic Approach
Ingredients for a Basic Wet Brine
- 10–12 litres cold water
- 2 ½ cups Diamond Crystal kosher salt (or 1 ½ cups fine sea salt)
- ½–1 cup sugar (optional, for balance and browning)
- Aromatics (garlic, peppercorns, bay leaves, thyme, citrus slices)
Equipment
- Large non-reactive container (plastic bucket, stainless pot, or cooler–this bucket with bags is perfect for brining turkey!)
- Ice (if not refrigerating)
- Roasting rack or wire rack for drying
Step-by-Step: How to Wet Brine a Turkey
Step 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.
Step 2: Submerge your turkey completely. If using a cooler, replace part of the water with ice to keep the temperature safe.
Step 3: Brine for 12–24 hours. No more than 24! Over-brining can break down the meat too much.
Step 4: Remove the turkey, pat it dry (rinsing is optional), and place on a rack in the fridge uncovered for 8–24 hours. This dries the skin and ensures better browning.
Step 5: Roast as usual.
🧊 Pro tip: Don’t have fridge space? A cooler and a few zip-top bags of ice do the trick. Just make sure the brine stays cold the entire time.
Dry Brining Turkey: Simpler, Cleaner, Equally Effective
Dry brining has become increasingly popular among professional chefs for its simplicity and incredible results.
How to Dry Brine a Turkey
Step 1: Mix ¼ cup kosher salt with any optional spices or zest (try lemon zest + thyme + cracked pepper).
Step 2: Rub generously all over the turkey—on top of the skin, under the skin, and even inside the cavity.
Step 3: Place the turkey uncovered on a rack over a sheet pan and refrigerate for 24–48 hours.
Step 4: Don’t rinse. Simply pat dry and roast. The skin will be beautifully crisp and golden.
✅ Dry brining takes up less space, doesn’t require buckets or coolers, and is much easier to clean up. It’s 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 crisper skin | Smaller fridges, crispy skin fan |
Storage & Safety Tips
- After Brining turkey: Store the turkey uncovered in the fridge for at least 8 hours to help dry the skin. A dry surface equals golden, crispy skin!
- Cook Promptly: Don’t let a brined turkey sit too long at room temp.
- 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 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 the salt can properly penetrate.
Can I wet brine a frozen turkey?
Not quite—but here’s the trick: you can thaw and brine at the same time. If your turkey is still frozen, you can place it directly into a cold brine solution and let it thaw while it brines. This works best if you’re using a cooler or a very cold spot (like a garage in Canadian winter!) and adding plenty of ice to the brine.
Just make sure the turkey is fully submerged and that 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.
So yes—with care, you can wet brine while thawing. Just watch that temperature!
Should I rinse the turkey after brining?
It’s optional. Rinsing after brining a turkey removes excess salt, but it can also be messy (especially with a large bird). We often skip it and just pat the skin dry thoroughly.
Can I stuff a brined turkey?
We don’t recommend it. A brined bird releases more liquid, which can lead to soggy stuffing and uneven cooking. Try cooking stuffing separately for better results.
Final Thoughts
Brining turkey—whether wet or dry—is one of the most effective ways to elevate your turkey game. It’s simple, impactful, and once you start doing it, you’ll never go back. Whether you’re preparing a showstopping holiday meal or just want weeknight turkey breast that doesn’t disappoint, brining is a chef-approved method that brings real results.
