Brining Guidelines For Turkey

Brining your turkey requires soaking it overnight in a salt-water solution prior to cooking, and ensures a flavorful, tender and juicy bird. The salt relaxes the proteins in the meat, allowing the turkey to absorb some the brining solution. The additional liquid in the turkey prevents it from drying out during the cooking process and infuses it with the flavors in the brine. Add some herbs and seasonings to your brine to give your bird a unique flavor profile.

Types of Salt

The ratio of salt to water that you mix for the brine depends on the type of salt you use. In general, the coarser the grains of the salt, the more salt you need for your brine. If you're working with regular non-iodized table salt, use 1 cup of salt for every gallon of water. Kosher salt has a coarser grain than table salt, but how coarse it is depends on the brand of salt. Use 1 1/2 cups of finer-grained kosher salt per gallon of water, or 2 cups of coarser-grained salt.

Mixing the Brine

How much brine you need depends on the size of your turkey and the vessel you plan to store it in. If you are not sure how much you need, start by mixing 1 gallon of brine at a time. Use a whisk to combine the salt and water, making sure that the salt is thoroughly dissolved before pouring it over your turkey. If you have a pot big enough to accommodate your brine, you can simmer the solution for 5 minutes, and then cool before using.

Additional Seasonings

Some recipes call for sugar as well as salt in the solution, using a ratio of 1 cup of sugar for each gallon of water. Add herbs and seasonings as desired, such as orange slices, bay leaves or peppercorns. Martha Stewart uses coriander seeds, juniper berries, peppercorns, fennel seed, bay leaves and brown mustard seeds to her brining solution, along with onions, garlic and thyme. You can also substitute other liquids, such as wine, broth or juice, for some of the water to give it additional flavor.

Storing

Figuring out where to store your turkey can be a challenge, as you must ensure that the bird brines in temperatures no higher than 40 degrees Fahrenheit. Consider using large plastic bags rather than clean buckets or pots, as you may be able to fit them more easily into your refrigerator or a portable cooler filled with ice. Check your local grocery or kitchen specialty store for poultry brining bags that will store turkeys up to at least 20 lbs.

Timing

Although there is no hard-and-fast rule about how long to bring a turkey, the general rule of thumb is one hour of brining for each pound of turkey when brining a whole turkey, or five to eight hours if brining just the whole turkey breast. Don’t worry if you can’t brine your bird for that amount of time, as even a few hours of brining will make a difference in the finished product.