All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.
If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. While properly brining a turkey yields the juiciest, most succulent meat—no dryness here—it may take some time to prepare, so begin at least two days before the feast. Chef Thomas Keller’s simple brining technique allows you to enjoy the crispy skin of a dry-brined turkey with the incredible juicy texture of a wet-brined bird. How, you ask? Let’s get into it.
Brining is a fantastic way to ensure a juicy and flavorful turkey, but the question of whether or not to refrigerate the bird during the process often arises. The answer is a resounding yes: you should always refrigerate a turkey while brining to ensure food safety.
Here’s why refrigeration is crucial for brining:
- Prevents bacterial growth: Brining creates a moist environment that can be a breeding ground for harmful bacteria like Salmonella and E. coli. Keeping the turkey chilled slows down bacterial growth, minimizing the risk of foodborne illness.
- Maintains quality: Refrigeration helps the turkey stay fresh and prevents spoilage, ensuring a delicious and safe end result.
Brine temperature matters:
- Ideal temperature: The optimal temperature for brining a turkey is between 35°F and 40°F. This ensures the turkey remains safe while still allowing the brine to penetrate the meat and infuse it with flavor.
- Cooling the brine: If your brine is warm after preparation, you can cool it down quickly by placing it in an ice bath or adding a bag of ice. Never submerge a warm turkey in a warm brine, as this could raise the temperature inside your refrigerator and put other foods at risk.
Additional tips for safe and successful brining:
- Use a food-safe container: Choose a non-reactive container large enough to hold the turkey and the brining liquid comfortably.
- Discard the brine after use: Don’t reuse the brine, as it can harbor bacteria.
- Consider a brining bag: These simplify the process and make refrigeration easier.
- Experiment with flavors: Add herbs, spices, and citrus fruits to the brine for extra flavor.
- Follow the recipe’s instructions: Different recipes may have specific brining times and temperature recommendations.
Frequently Asked Questions:
- How long should I brine a turkey? The recommended brining time is 12-24 hours, depending on the size of the bird.
- What should I do with the brining liquid after use? Discard it safely and don’t reuse it.
- Can I use a cooler instead of the refrigerator? Yes, but monitor the temperature closely to ensure it stays within the safe range.
- Should I rinse the turkey after brining? This is optional, but it can remove excess salt.
- Can I add herbs and spices to the brining liquid? Absolutely! This enhances the flavor profile of the turkey.
- Is it safe to leave the turkey at room temperature while brining? No, this can lead to bacterial growth and foodborne illness. Always refrigerate the turkey during brining.
- What type of salt should I use? Kosher salt or sea salt are best, as they provide the best flavor and texture without additives.
- Can I brine a pre-basted or enhanced turkey? This is not recommended, as these turkeys are already seasoned and may become overly salty.
- Should I adjust the seasoning after brining? If you brined for a long time, reduce the seasoning during cooking to avoid over-salting.
- Can I brine a frozen turkey? It’s best to thaw the turkey completely before brining for even flavor distribution and food safety.
- What are the benefits of brining? Brining enhances moisture and tenderness, resulting in a juicy and flavorful turkey.
Remember: Food safety is paramount. Always follow proper brining guidelines and refrigerate the turkey throughout the process. This ensures a delicious and safe holiday feast!
Wet brine vs. dry brine:
You have two ways to go here: the wet-brining method or the dry-brining method. Dry-brining is smearing a turkey with salt (and maybe some aromatics) and letting the skin dry in the refrigerator for up to three days or overnight. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.
A turkey that has been wet-bringed—that is, soaked in a saltwater solution for the entire night—becomes incredibly flavorful and moist. When a raw turkey is soaked in unsalted water, it will plump up a bit, but when salt is added, the proteins absorb more brine and hold onto more water while cooking. For instance, a 12-pound turkey soaked in a wet brine for the entire night will weigh more than 13 pounds when it comes out. This additional moisture in the oven will balance the juices released during roasting, making the bird extremely moist. You can also add other flavors to a wet brine; some ideas are apple cider, maple syrup, chile peppers, or star anise.
Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.