Turkey Brining
Brining is a surprisingly simple way to add loads of flavor and moisture to poultry and pork. In the
most basic sense, it’s the marinating of leaner meats to add moisture and tenderize them. But more
specifically, the herbs, salts, and spices of the brine can transform a typically dry turkey into the most
tender and juicy entrée you can imagine.
During the cooking process, meat can lose up to 30% of its water. Proper brining can cut that
moisture loss in half. The brining solution actually works to gently break down the meat fibers, allowing
more moisture and flavor to be infused.
The truth is until you’ve tried brining, you’ll never know how tender and juicy
a turkey can be!
Place the cold raw turkey in a container or in a resealable bag and pour in enough brine to completely
cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface
of the brine.
Now you put the whole thing in the refrigerator. The turkey should sit in the brine for about 1 hour
per pound of turkey. Brining too long is much worse than not brining enough so watch the time.
When you are ready to start cooking
your turkey, remove it from the brine and
Roasting Time
Roasting Time
rinse it off thoroughly in the sink with cold Weight
(Unstuffed)
(Stuffed)
water until all traces of salt are off the
10-18 lbs.
3-3.5 hrs
3.75-4.5 hrs
surface inside and out. Safely discard the
brine and cook your turkey as normal.
18-22 lbs.
3.5-4 hrs
4.5-5 hrs
Brine Recipe
22-24 lbs
24-29 lbs
· 2 gallons water
· ½ bunch fresh thyme
· 1 bunch fresh sage
· 6 cloves garlic (cut in half)
· 1 tablespoon whole black peppercorns
· 1 ½ cup salt (kosher)
· ½ cup sugar
Bring all ingredients to a boil, let mixture cool completely.
4-4.5 hrs
4.5-5 hrs
5-5.5 hrs
5.5-6.25 hrs