Turkey Brine

A turkey brine is a solution of seasoned liquid that flavors and adds moisture to meat before roasting. At a time when everyone wants a moist and juicy turkey, roasting alone a turkey can be a challenge. Indeed, roast turkey is often dry and bland. But a turkey brine helps infuse the meat with flavor and tenderize it so it will hold on to moisture while it roasts.

Learn how to use a wet turkey brine, and find out what types of seasonings work best.

What Is a Turkey Brine? 

Turkey brine is a solution of salt, sugar, and flavorings designed to add flavor and moisture to turkey. During the brining process, salt draws out moisture from the turkey before returning it, along with other flavors of the brine.

A dry turkey brine uses the same solution, but it's applied directly to the turkey skin and meat. Then, it sits in a fridge for several days to also season and tenderize the meat.

Turkey Brine Ingredients 

A turkey brine solution is typically made with salt, sugar, and a base of apple cider and water. This recipe includes:

• Kosher salt: Essential for a brine—and it uses a lot. But the turkey will only absorb a small percentage.
• Lemon: Helps with tenderizing the meat but also adds a freshness to the brine.
• Apple cider vinegar: Like lemon juice, vinegar helps with tenderizing the meat, but apple cider vinegar isn't as assertive as a white distilled vinegar. You could also use a rice wine vinegar.
• Aromatics: Black peppercorns, sage, thyme, bay leaves and garlic are classic, but you could pick any you like.
• Light brown sugar: Adds sweetness to the turkey meat.
• Apple cider and water: Used to make the bulk of the liquid for the brine. All water is fine, too, but we like the subtle sweetness apple cider contributes to the turkey's final flavor.

How To Make and Use a Turkey Brine

The key to making turkey brine is to dissolve the salt and sugar completely. Then, let it cool completely before putting they turkey in it. Never put a raw turkey in hot brine.

In order to use the cooled turkey brine, place the turkey in the brine, and place a plate upside down on top of the turkey to submerge it completely. Chill for at least 12 hours and up to 24 hours, or about 1 hour per pound.

You do not need to rinse the turkey after brining; simply pat dry with paper towels. You also do not need to season the exterior either.

Can a Brined Turkey Go Straight Into the Oven?

We recommend letting the turkey air dry overnight to dry out the skin. You can do this by placing the brined turkey on a platter in the refrigerator, with no covering. Drying the turkey overnight helps seal in the moisture and create a crispy skin once the turkey is in the oven.

Because of the large amount of sugar between the cider and brown sugar in the brine, you may need to tent the turkey with foil as it finishes cooking to prevent the skin from overbrowning.

Editorial contributions by Amy Sherman.