How to Brine a Turkey for Roasting
Take your turkey dinner to the next level by brining your bird. It’s not difficult and you only need a few ingredients, so let me teach you How to Brine a Turkey for Roasting. Don’t worry, there are instructions for cooking the turkey too.
The ultimate secret weapon for a moist and flavorful turkey is a brine. If you’ve never tried brining your turkey before, for juiciness and flavor that comes from soaking your bird in a salty, aromatic solution before roasting. Trust me, once you brine, you’ll never go back!
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The first time I brined a turkey was Thanksgiving just after I was married, way back in 1993, I was tasked with hosting dinner. I had never made a turkey before. After searching, I found Alton Brown’s Roast Turkey and based this brine on that recipe.
I made it that first year and have made it every year since. I call it “turkey for dummies” after the popular book series because it’s perfect every time.
Why you’ll love this recipe
If you want your Thanksgiving turkey (or any holiday turkey) to be juicy and delicious, you need to try the best turkey brine recipe. Here’s why:
- The turkey is perfectly moist.
- Although you need some advanced planning, it’s easy to make.
- You can make the brine solution up to 2 days in advance.
- Your guests will be impressed.
- Leftovers will be moist too. They don’t dry out.
- Easy to customize. Add fresh sage or star anise to the aromatics for additional flavor.
What does a roasted brined turkey taste like?
It’s juicy, moist, and full of flavor. Surprisingly, it is not salty, provided you rinse the turkey before roasting. The aromatics don’t impart much flavor but do help in keeping the bird from drying out while cooking.
Wet Brine vs Dry Brine
While you can probably guess the difference between wet and dry brining, I prefer the wet brining method where the turkey is immersed in a salt-infused liquid which is vegetable broth for this recipe. The salt plumps the turkey causing it to retain liquid while cooking making for a moist bird.
The dry brining method rubs salt over the entire surface of the whole turkey. The salt mixes with the natural juices in the turkey to break down muscle proteins when the liquid is reabsorbed. Dry brining works better on smaller cuts of meat and a turkey is not conducive to the dry method.
Ingredients for Wet Brining a Turkey
- Vegetable Broth – You’ll need 128 ounces or four 32-ounce cartons.
- Kosher Salt – You can substitute table salt or sea salt.
- Brown Sugar – Use light brown sugar.
- Peppercorns – Find whole peppercorns in the spice aisle at your supermarket.
- Candied Ginger – This is optional.
- Cold Water – You will add ice to it during the brining process.
Aromatics for Roasting the Turkey
Adding some aromatics to the cavity of the turkey will help flavor the bird and help keep it moist while cooking.
- Red Apple – cored and sliced
- Sweet Onion – sliced
- Cinnamon Stick – adds warmth
- Fresh Rosemary Springs – Just a few
- Water – to soften the aromatics
Equipment and Tips for Roasting a Turkey
To brine the turkey you will need:
- A large stockpot, with a lid, large enough to hold a gallon of vegetable broth.
- Measuring cups – you’ll need both dry and liquid.
- Wooden spoon to stir the mixture to dissolve the solids.
- A clean, container, such as a large cooler, or brining bag to fit the size of your turkey.
- A roasting pan with a rack.
- A probe thermometer. While you can use an instant-read thermometer, the probe kind is better for a turkey. You want the internal temperature to be 165°F.
- Start the brining with the turkey breast side down.
- Before roasting the turkey, remove it from the brine and rinse it completely. Pat it dry with paper towels.
- Use tongs to put the aromatics into the cavity of the turkey. They will be hot! Do not put the water in the cavity, just the solids.
How to Brine a Turkey
First and foremost, plan ahead! You need to make the brine, cool it to room temperature, and then refrigerate it for a few hours before brining the turkey. The brining time can be anywhere from 8 to 16 hours. I brine overnight.
If you’re using a frozen turkey, make sure it is completely thawed and you have removed the gizzards from inside the bird.
Find the complete instructions, including ingredient amounts, oven temperature, and cooking time in the recipe card below.
What side dishes can I serve with turkey?
There are always traditional dishes like homemade cranberry sauce, traditional green bean casserole, no canned soup green bean casserole, and mashed potatoes.
Or try some new recipes that are sure to become favorites like loaded mashed potatoes, Grandma’s green bean casserole with a cracker topping, or sweet potato casserole with praline topping.
A nice glass of white wine, such as a Chardonnay, would be perfect to serve with turkey too.
How can I use up leftover turkey?
If you’re like me, you love leftover turkey but sometimes you need to repurpose it. My biscuit stew with turkey is a family favorite. Mexican turkey soup, cranberry turkey sliders, or turkey stuffed crescent ring are other great recipes to try.
How long should you brine a turkey?
This recipe calls a brining time for the turkey between 8 and 16 hours. I usually brine my turkey for 10 to 12 hours, putting it in the brine overnight.
Should you rinse a turkey after brining it?
Yes! Rinse the turkey when you bring it out of the brine before roasting it. Otherwise, the turkey and turkey gravy you make from the drippings will be very salty.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Turkey Brine Recipe
Ingredients
For the Brine:
- 1 cup Kosher Salt
- ½ cup Light Brown Sugar
- 1 gallon Vegetable Broth
- 1 tablespoons Black Peppercorns
- 1½ teaspoons Candied Ginger, Chopped Optional
- 1 gallon Iced Water
Aromatics for the Turkey:
- 1 Red Apple, Sliced
- ½ Onion, Sliced
- 1 Cinnamon Stick
- 1 cup Water
- 4 sprigs Rosemary
Instructions
Make the Brine
- In a large stockpot over medium-high heat, combine the vegetable stock, salt, brown sugar, peppercorns, and candied ginger, if using. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from the heat, cool completely, cover, and refrigerate.Â
- The night before or early on the day you'd like to cook the turkey:Â Combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with gizzards removed) breast side down in brine. If necessary, add more ice water to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through the brining process.
Roast the Turkey:
- Preheat the oven to 350℉. Remove the turkey from brine and rinse inside and out with cold water. Discard the brine.
- Place the turkey on a rack in a roasting pan. Pat dry with paper towels. Tuck the wings in so they don't burn.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave-safe large glass measuring cup and microwave on high for 5 minutes. Add the steeped aromatics to the turkey's cavity along with the rosemary. Coat the skin of the turkey liberally with canola oil.Â
- Roast the turkey on the lowest level of the oven until a probe thermometer inserted into the thickest part of the breast reaches 165℉. Consult the turkey wrapper for roasting times specific to the size of your turkey.
- Let the turkey rest, loosely covered with foil for 15 minutes before carving.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
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This is super helpful! I’ve only tried it once and it was so salty. I’m using your method this Thanksgiving!