How to Brine a Turkey

Brining a turkey is the secret to nailing Thanksgiving dinner. Whether you're smoking it low and slow or roasting it to crispy, golden perfection, a good turkey brine locks in moisture while adding flavor to every bite of the meat. If you’ve ever wondered how to brine a turkey, it’s simpler than you think but delivers big results. This one step sets your bird up for maximum flavor, no matter which cooking method you choose. Read this expert guide before Turkey Day to learn all the secrets to epically smoked turkey.

Why Brine a Turkey

Soaking your turkey in a salty bath makes it moist, tender, and full of flavor. The secret to perfect poultry lies not just in how it’s cooked, but in what’s done to it before cooking. This year, carve out some time to brine a turkey.

There are two types of brining you can do to your bird: a wet brine and a dry brine.

A wet brine is a salt and water solution that can also contain sugar and other flavorings. Submerging the turkey in this salty solution for at least a day ensures it will cook up tender and juicy.

How does this work? The salt solution will travel into the turkey, bringing additional moisture (and with it, additional flavor) deep into the meat. When the turkey cooks, it will still lose moisture but now has ample excess, so it stays juicy. The salt also breaks down proteins, making the turkey exceptionally tender, too.

A dry brine is similar, minus the water. It locks in your turkey's moisture and enhances its flavor by pulling moisture from the turkey and then dissolving into the meat, creating a natural brine that's reabsorbed. Dry brining also helps produce crispier skin, especially if you let it rest uncovered in the fridge. To dry brine, rub your turkey with a good amount of salt, plus any herbs or spices you want about 24 to 48 hours before cooking.

One thing to keep in mind is that while the turkey won’t taste overly salty, its juices will be quite salty, so if you plan to use them in your gravy, keep that in mind.

How to Brine a Turkey

When creating a brine—whether for turkey, chicken, or a rack of ribs—there are a few key steps.

Before you even start, however, be sure you have procured a turkey that has not already been treated. For example, a kosher turkey has already been salted so brining it would result in it being too salty. You can also find pre-brined turkeys at the market, which have been injected with a brine. To determine if the turkey has been brined or salted, check the label and make sure there are no additional ingredients.

Here are some general tips for brining before we dive into wet brining vs dry brining:

• For the best results, you will want to start the process a couple of days before you plan to cook your turkey.
• Brine time depends on the size of your bird — plan for about 12 hours minimum, though 24 hours gives better flavor and juiciness.
• After brining, remove the turkey and let it air dry for the crispiest skin. Aim for at least 12 hours of drying time, but 24 is ideal.
• A general rule of thumb: 1 hour of brining per pound of turkey, with 24 hours as the maximum.
• Keep the brine below 40°F throughout the entire process to prevent bacteria growth. Make room in your fridge ahead of time to ensure the turkey stays safely chilled.
• A successful brine starts with salt. Use about 1 cup of salt per gallon of water (½ cup minimum).
• Crystal size matters:
• Table salt = finer grains → more concentrated brine.
• Kosher or sea salt = larger crystals → slightly less salty brine.
• Most brines also include sugar (white or brown). Sugar doesn’t change texture but helps with flavor and browning.
• Boost flavor by adding other liquids like apple cider, stock, beer, or wine — just use them to complement, not replace, the water. Avoid too much salt-heavy or acidic liquid (like vinegar or soy sauce), which can throw off the balance.
• Add aromatics to enhance flavor: garlic, onion, fresh herbs, apple slices, or citrus peel work beautifully.

How to Wet Brine a Turkey

Step 1: Find the Right Container

You’ll need a large pot or brining container that can hold your turkey fully submerged in the brine. If you don’t have space in the fridge, double-bag two unscented garbage bags and place the turkey inside. Pour in the cold brine until the turkey is fully covered, seal each bag tightly, and place it in a large cooler. Surround the bagged turkey with bags of ice to keep it below 40°F. Check periodically and add more ice as needed.

Step 2: Bring the Brine to a Boil, Then Let It Cool Completely

To let the ingredients fully combine and dissolve the salt and sugar, bring your brine to a boil. Just as important is cooling it completely before adding the turkey. If the brine is warm when you submerge the bird, it can raise the turkey into the bacterial danger zone. To cool your brine more quickly, dissolve the salt and sugar in a smaller amount of hot water, then add cold water to bring the temperature down.

Step 3: Submerge and Brine in the Turkey

Once the brine has cooled, add your turkey and keep it in the fridge for at least 12 hours and up to 24 hours. The general rule of thumb is one hour per pound of turkey.

Step 4: Remove and Air Dry

After brining, remove the turkey and pat it dry with paper towels. Place it on a rack set over a baking sheet and refrigerate uncovered for 12 to 24 hours to let the skin dry out. Once dry, your turkey is ready for seasoning, rubbing, and cooking.

How to Dry Brine a Turkey

Step 1: Plan Ahead

A dry brine takes a little time but very little effort. You’ll want to start at least one day before cooking, though two to three days is even better. The salt needs time to draw out the turkey’s natural juices, dissolve into them, and then pull that flavorful liquid back into the meat. This process keeps the turkey juicy and seasons it throughout.

Step 2: Prepare the Turkey

Start with a thawed turkey and remove any giblets or packaging inside the cavity. Pat the entire bird dry with paper towels. A dry surface helps the salt stick evenly.

Step 3: Mix and Apply the Dry Brine

Combine kosher salt with any additional seasonings you like. A good rule of thumb is about one tablespoon of kosher salt per five pounds of turkey. You can mix in brown sugar, black pepper, herbs, or citrus zest if you want more flavor.

Gently loosen the skin over the breast and thighs so you can apply some of the salt directly to the meat. Rub the salt mixture all over the turkey, inside and out, and under the skin where possible.

Step 4: Let It Rest in the Fridge

Place the seasoned turkey on a wire rack set over a baking sheet to catch any drips. Refrigerate it uncovered for at least 24 hours, or up to 72 hours if you have the time. Leaving it uncovered helps the skin dry out, which gives you crispier, more golden-brown skin once it’s roasted or smoked.

If you’re worried about fridge space or the smell of raw turkey, you can loosely tent it with foil for part of the time, then uncover it for the final 12 hours to help the skin dry completely.

Step 5: Cook Without Rinsing

Once you’re ready to cook, don’t rinse off the brine. Simply pat the turkey dry again if needed and apply a light coating of oil or butter before seasoning with any additional rubs. The salt from the dry brine has already absorbed into the meat and will keep it juicy as it cooks.

Turkey Brining Tips

• Don’t add extra salt when seasoning after brining. The turkey has already absorbed salt during the process, so additional salt can make it overly salty.
• Skip pre-basted or self-basting turkeys. These already contain a salt solution, and brining them again can lead to mushy, overly seasoned meat.
• Brining helps lock in moisture and gives you a juicier bird. It also allows smoke flavor to penetrate the meat more evenly without turning it salty.
• Always keep your turkey and brine below 40°F to prevent bacterial growth. Make sure your fridge or cooler can maintain a safe temperature throughout the process.
• If you’re short on time, even a few hours of brining will make a noticeable difference in flavor and tenderness.
• Whether wet or dry, let the turkey air dry uncovered in the fridge before cooking. This step helps the skin crisp beautifully once it hits the heat.
• Use kosher salt whenever possible. Its larger grains are easier to distribute evenly and dissolve more consistently in brine.
• For extra flavor, add aromatics like herbs, citrus, or garlic to your brine or rub. Just remember that subtlety goes a long way. The goal is to enhance, not overpower, the natural flavor of the turkey.
• Make sure your brine is completely cooled before adding the turkey. Warm brine can bring the raw bird into the bacterial danger zone.
• If you’re dry-brining, don’t rinse the turkey before cooking. Simply pat it dry, add a light coating of oil or butter, and season as desired.

More Articles Like This

Make sure to check out our other top articles to get yourself ready for the holidays:

How To Cook by Internal Temperature, Not Time

How To Cook Turkey Like a Pro

How To Roast a Turkey By Internal Temperature

How To Deep Fry a Turkey

Where To Put a Thermometer In a Turkey

How To Clean a MEATER Food Thermometer