Here’s the deal, if you’ve never used a brined turkey for your Thanksgiving feast… you’re missing out. Here’s a step by step guide for an Easy Turkey Brine recipe to get the most delicious juicy turkey you’ll ever eat! We’re also breaking down wet vs. dry brine.
Who here has brined a turkey before?! If you haven’t, prepare for your life to change. It’s everything and this year’s recipe is beyond. It’s loaded with all sorts of aromatics that will infuse the bird with even more flavor.
Why should you brine your turkey and is it worth it?
Good question. Brining your turkey is a key step to keeping it moist once it’s cooked. Turkeys are mostly lean meat, which means there isn’t a lot of fat to help it from drying out. And really there’s nothing more disappointing than a dry piece of turkey at the Thanksgiving table.
How do you make a wet turkey brine?
During the brining process, you soak the turkey in a salt and water mixture (with other aromatics if you want to get jazzy) and the turkey absorbs that extra moisture from the liquid. (note: you’ll need a large vessel to store the turkey and liquid in) This process helps it stay moist and juicy during cooking! Which then means it’s still moist and juicy once you carve it and serve.
Brining also helps season the turkey from the inside out so no matter what piece you get, it’ll be delicious!
How do you make a dry turkey brine?
Alternatively, you can make a dry brine which is a salt and spice mixture that is slathered on the bird and then wiped off before roasting. If you don’t have room for the large vessel as mentioned above, a dry brine is the easier way to go. The mixture gets slathered on the bird and then permeates the turkey for about 24 hours. Then wipe it clean and proceed with my favorite turkey recipe!
What is a turkey brine and what does it do to a turkey?
It’s basically just salt and different aromatics and maybe some water. I like to add brown sugar to give it a little hint of sweetness, some red pepper flakes, sage and lots of garlic. The whole mixture will just give the bird that extra subtle flavor everyone is looking for on Thanksgiving. And it helps the bird make incredible drippings for gravy.
What kind of turkey should you brine?
This is super important!! You basically just want a plain old turkey. Don’t get one with any other “enhanced” or “self-basting” descriptors on the package. Those mean that the turkey has already been brined or treated and I’d rather do it myself so I have full control over what is going into my bird and brine.
How long should you brine a turkey for?
You should wet brine a turkey for roughly 48 hours. Dry brine for 24 hours. Trust me, its worth it.
Can you over brine a frozen turkey / should you brine a turkey before roasting?
Absolutely! I do almost every year. This process will also help thaw the bird out before cooking.
Can you over brine a turkey?
You don’t want to brine a bird for more than 2 days in my opinion. 48 hours is just the right amount of time for the turkey to soak up those flavors without getting too salty.
What do you do after you brine the turkey?
Treat it like you could a normal bird. Pat it dry, season it accordingly and then roast! This is my favorite recipe for a cooked bird! The herb butter makes for the best drippings which make the gravy out of this world!
Do I need to rinse a brined turkey before cooking?
No. In fact you really shouldn’t rinse any meat before cooking. According to the Center for Disease Control, you should never wash raw meat or poultry before cooking it! Washing it can spread bacteria to surfaces like your kitchen countertop, all over the sink, utensils, and nearby foods. The USDA agrees.
So all that’s left is to decide if you’re going wet or dry brine. If wet: grab a large vessel that will fit 1: the liquid brine mixture 2: and the bird and 3: will fit into your fridge. If you have an extra fridge in your garage, that’s the perfect place to store this as it won’t be in your way when you’re stocking your fridge with the rest of the Thanksgiving ingredients.
If dry: combine all the seasonings and slather the bird with the herbs. Then let it take a chill in the fridge for 24 hours.
Get ready guys… THANKSGIVING this year is going to be mega delish.
Easy Turkey Brine
For the Wet Brine
- 16 cups water divided
- 1/2 cup kosher salt
- 1/2 cup dark brown sugar
- 1 tablespoon dried red pepper flakes
- 1 tablespoon dried sage
- 1 bunch fresh thyme
- 2 heads garlic sliced in half
- 14 to 18- pound turkey cleaned, innards removed
For the Dry Brine
- 8 tablespoons kosher salt
- 8 tablespoons white sugar
- 8 tablespoons freshly cracked black peppercorns
- 4 tablespoons dried oregano
- 4 tablespoons garlic powder
- 3 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 tablespoons paprika
For the Wet Brine
- Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Bring to a boil, lower heat and simmer for 5 minutes until everything is evenly combined and the sugar is dissolved. Remove from heat and allow to cool. Stir in remaining water and cool completely.
- Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey; adding more water if needed to cover the bird entirely. Turn bird a few times and then leave breast-side down in the water. Chill for at least 8 hours, and up to 48 hours. Remove bird from brine, discard brine and roast as needed.
For the Dry Brine
- Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs and 1 cup on the breast. Transfer the turkey, uncovered to the fridge and refrigerate for at least 8 hours, and preferably 24 hours.
- After 24 hours, wipe the bird clean and proceed with my Herb Roasted Turkey recipe