There are few more iconic dishes than the holiday turkey. But too often, even the most visually stunning cooked turkeys end up dry and flavorless. One of the first keys to cooking the perfect bird comes long before you start preheating the oven: brining the turkey. Along with applying an ideal rub and cooking to an internal temperature of 160ºF, brining a turkey creates tender, flavorful, and incredibly juicy meat that will leave your guests begging for seconds.
“In its simplest terms, a brine is a saltwater solution,” All Things Barbecue Staff Chef Tom Jackson says in his video explainer on how to make a basic brine. “When you submerge your meat into the saltwater solution…the salt starts to work on those proteins to open them up so they can take on more liquid than before.”
While this might sound like magical thinking, the science behind brining is sound. The salt in a brine solution breaks down the cell walls in protein fibers, allowing them to take in more water. The muscle fibers also loosen up, resulting in more tender and juicy meat that can stand on its own without needing to be doused in gravy.
How to Brine a Turkey
The brining preparation and process are both easy. The two primary considerations to keep in mind are time and refrigerator space, which can be at a premium in the days leading up to a big holiday meal. Make sure to start the process at least 36 hours before serving the turkey to allow enough time to complete the entire brining process.
Directions
Step 1 - Prepare the Brine
If you’re using our poultry brine or barbecue brine recipes, bring two quarts of water to a simmer and then add the rest of the ingredients. You can also simplify the process by picking up the ATBBQ Classic Holiday Turkey Kit, which includes Sweetwater Spice Classic Holiday Turkey Bath, which incorporates Apple, Rosemary, and Sage and includes full dilution instructions to make the perfect brine.
Step 2 - Cool the Brine
Pour the hot brine over 4lb of ice in a Briner Bucket. Stir to melt ice and chill water. The brine is ready to use as soon as the liquid is cold. If you’re using a pre-made brine, follow the included instructions as most don’t require the simmering or cooling time necessary with a homemade brine.
Step 3 - Brine the Turkey
Add the turkey to the brine. Lock the Briner Bucket lid into place to keep the turkey submerged, then place the bucket in the refrigerator. Brine the turkey for one hour for every pound of its weight.
Step 4 - Dry the Brined Turkey
Remove the turkey from the brine, pat dry with paper towels, and place on a wire rack over a sheet pan. Return it to the refrigerator uncovered, allowing the skin to dry overnight. This final step will allow the skin to really crisp up as it cooks.
Variations on Brining
While our basic brine recipe yields great results, brining is an opportunity to add different layers of flavor to your holiday turkey. For example, Chef Tom has a killer Cider Brined Barbecue Turkey recipe that perfectly combines Thanksgiving and classic barbecue flavors. And the American Homebrewers Association has a beer-brined turkey recipe that is packed with flavor.
And if you’re looking for an all-in-one brining assist, there are plenty of kits and brine concentrates that take the guesswork out of turkey preparation. Some of our favorites include:
- ATBBQ Traditional Spatchcock Thanksgiving Turkey Kit - The Sweetwater Spice Classic Holiday Turkey Bath combines fall and winter flavors including apple, sage, rosemary and orange peel. It pairs well with the classic seasoning blend that makes up Cattleman’s Grill Ranchero Seasoning.
- ATBBQ Savory Herb Turkey Kit—This kit matches a bright and citric Sweetwater Spice Lemon Thyme Brine Concentrate with Cattleman's Grill Ranchero Rub, dialing in the perfect combination of bright and savory flavors.
- ATBBQ Smoked BBQ Turkey Kit - Those looking for a more traditional barbecue taste profile will appreciate how Cattleman's Grill Butcher House Brine Mix, R Butts R Smokin' Cherry Habanero Competition Barbecue Seasoning, and Firebug BBQ Mild Grilling Sauce all work in concert to produce a smokehouse style turkey.
Answers to Common Brining Questions
The brine process might be simple, but there are some common questions people have before trying it out for the first time. Here is our take on some of the most frequent queries from the brine-curious.
How long should you brine a turkey?
Fortunately, the math is easy on this one. For each pound a turkey weighs, brine it for one hour. So a ten-pound turkey would spend at least ten hours in a brine bath. Just make sure to allow sufficient time for the turkey to dry once the brining process is finished.
Can you brine a turkey too long?
According to Chef Tom, as long as you follow a trusted recipe and recommended guidelines, it’s unlikely you’ll brine a turkey for too long. “You might get in trouble if the salt levels in your solution are too high,” he says. “But when meat is brining, the process of osmosis equalizes the salt between the brine itself and the turkey. So it can only take on so much."
Should you brine a turkey before deep frying?
According to Chef Tom, brining a turkey you plan to deep fry is beneficial as long as you take the necessary precautions to ensure you don’t accidentally recreate one of the many turkey frying fail videos on the internet.
“Brining a turkey before you deep fry it will add flavor,” he explains. “You just need to make sure it's super dry before you fry it because obviously water and oil don't get along. After brining a turkey, I would leave it in the fridge open for a day before I fried it.”
Can you brine a frozen turkey?
You can absolutely brine a frozen turkey, though you’ll want to thaw it enough to remove the giblets from the cavity. Brining works best when salts and solutions haven’t already been added to the turkey, so check the label to ensure your frozen turkey hasn’t been injected with water, sodium solutions, or seasonings. But even if you have a pre-brined bird, a packaged brine will still enhance flavors and help continue to break down proteins so they can take on moisture.
Do you rinse a turkey after brining?
We recommend patting a brined turkey dry with paper towels rather than rinsing since a rinse might negate the surface drying and subsequent browning that the brine process can accomplish.
Should I dry brine or wet brine my turkey?
This is largely a matter of personal preference. Wet brines work faster, but the wet brining process can also be messier and require more refrigerator space. Some cooks also contend that dry-brined turkey skin is slightly browner and crispier since less water gets trapped underneath the skin.
Should I brine my turkey in a brining bucket or a brining bag?
Again, this comes down to what you are most comfortable with. ATBBQ brining bags are easy to store when not in use and take up less fridge space while brining a turkey. And the ability to squeeze out any air once the brine and turkey are in the bag ensures maxim coverage throughout the brine process. But some people prefer brine buckets as their handles and snap tight lids can be easier to manage and seal tightly.
More Turkey Tips From ATBBQ
Looking for more insights on how to prep an epic turkey dinner, like why it’s a good idea to spatchcock a turkey before cooking it? Be sure to subscribe to our email newsletter where we share every new recipe video, check out some of our all-time favorite turkey recipes, and take a look at our turkey kits and accessories. You’ll find plenty of tips and tricks that we’ve learned over the years and continue to use when preparing holiday meals for our families.
