The Best Turkey Brine Recipe (2024)

FAQs

What is the best brine method? ›

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm. Pour the brine solution over the turkey.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

The most common brine proportions are 23.3% salt concentration to 76.7% water. However, you can also add to conventional sodium chloride and use either magnesium chloride or calcium chloride.

In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts.

It is the salt that you need to pay particular attention to, as if the concentration of salt in the brine is too high then the turkey could become too salty, particularly if you are soaking it for a long period.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.

One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt! infuses the bird with flavor, giving it an extra boost before you add any spices or aromatics. It also helps the meat retain its moisture and can help you avoid over-cooking, our associate food editor Kelsey Youngman explains.

Do I need to put sugar in brine? ›

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid.

Brine is an auxiliary agent in water softening and water purification systems involving ion exchange technology. The most common example are household dishwashers, utilizing sodium chloride in form of dishwasher salt.

For all-purpose brine, a good rule of thumb is: ¼ cup of kosher salt and ¼ cup of sugar for every quart of water. You can also add aromatics or other flavorings to intensify the seasoning, like whole peppercorns, garlic cloves, dried herbs, whole spices, citrus or other fruit, mirepoix or fruit juices.

Classes of brines include chloride brines (calcium and sodium), bromides, and formates.

As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind that it's definitely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.

What Is the Brine Ratio? The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.