Turkey Brine Recipe - Food.com (2024)

FAQs

What is the formula for brine? ›

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

The basic ratio for any wet brine is one cup of kosher salt to one gallon of water. Make sure to fully dissolve the salt in the water. If you're feeling fancy, throw in some smashed garlic cloves, peppercorns, citrus (also smashed), or even a sweetener like honey or brown sugar.

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid.

Make sure the turkey is completely submerged.

If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.

Too little salt won't produce an effective brine, and too much will make the turkey salty. If you'd like to add beer or juice for even more flavor, substitute it for some of the ice.

If a recipe calls for kosher salt but you only have sea salt on hand (or vice versa), don't fret! You can easily substitute one for the other. One teaspoon of sea salt is equal to about 1 1/4 teaspoon of kosher salt.

Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.

Prepare the brine by mixing ingredients until all of the salt is dissolved. If your brine recipe calls for heating the mixture, be sure to cool it to room temperature before using it. Then place the turkey in the brine and place in the refrigerator. Don't leave the turkey sitting out at room temperature while brining.

When you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. Brining for too long can result in meat that tastes overly-salty and has a spongy texture.

How long do you leave a turkey out after brining? ›

Don't roast a cold turkey. Take your bird out of the refrigerator (and out of the brine, if you're brining) an hour before you put it in the oven to ensure even cooking and a moist bird.

Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice. Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space.

One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt! infuses the bird with flavor, giving it an extra boost before you add any spices or aromatics. It also helps the meat retain its moisture and can help you avoid over-cooking, our associate food editor Kelsey Youngman explains.

And make sure you are using a natural turkey (one not already injected with a salt solution). Add a cup or two of kosher salt and then add a pitcher of hot water to dissolve the salt. Let the salted water cool and place your turkey in the container. Add cold water to cover the turkey.