Brining your turkey is step one to juiciness. [Photograph: J. Kenji López-Alt. Video: Serious Eats Video]
Brining or dry-brining your chook can imply the distinction between dry turkey and supremely moist and plump turkey. Through the years, I’ve written many articles on brining (or not brining) turkeys. A lot of this data can already be present in our Definitive Information to Shopping for, Prepping, Cooking, and Carving Turkey, or in my article on The Reality About Brining, however I get sufficient inquiries on fundamental brining pointers that it appeared price it to drag this out into its personal fast information. So right here you go!

The Fast and Soiled Information to Brining

Why Brine?
Brining, whether or not you are utilizing a conventional water-based brine or a dry brine, improves a turkey’s capacity to retain moisture. Sure muscle proteins are naturally dissolved by the salt within the brine resolution. As soon as these proteins are dissolved, muscle fibers lose a few of their capacity to contract when cooking. Much less contraction results in much less inner moisture being squeezed out, which in flip results in juicier meat within the cooked chook.
Brining additionally seasons a chook extra deeply than merely salting simply earlier than cooking.
Conventional Versus Dry Brine—Which Is Higher?
I vastly want dry brining. A standard brine will plump up your turkey with moisture, however that moisture is principally water, resulting in a turkey that tastes watered down. A dry brine, however, helps a turkey retain its pure moisture with out including any extra liquid, which ends up in extra intensely flavored outcomes.
Including baking powder to a dry brine may also enhance your turkey pores and skin. Not solely does the baking powder work to interrupt down some pores and skin proteins, inflicting them to crisp and brown extra effectively, it additionally combines with turkey juices, forming microscopic bubbles that add floor space and crunch to the pores and skin because it roasts.
Learn how to Dry-Brine
Mix half a cup of Diamond Crystal kosher salt (or six tablespoons Morton’s kosher salt) with two tablespoons of baking powder in a bowl. Rigorously pat your turkey dry with paper towels. Generously sprinkle the salt combination on all surfaces by selecting up the combination between your thumb and fingers, holding it six to 10 inches above the chook, and letting the combination bathe down over the floor of the turkey for even protection. The turkey ought to be nicely coated with salt, although not utterly encrusted.
Warning: You’ll more than likely not want all the salt. In some circumstances, lower than half can be okay; it relies on the scale of your chook and your salt preferences.
Switch the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. With out rinsing, roast utilizing one in every of our recipes, omitting any extra salting steps known as for in these recipes.
Dry-brining for greater than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cowl turkey with plastic wrap or cheesecloth earlier than refrigerating, to forestall extra moisture loss via evaporation. Let relaxation for as much as three days.
Learn how to Make a Conventional Brine
Not satisfied by the dry-brining argument? No drawback. Here is how you can do a conventional brine.
To brine a turkey utilizing the usual methodology, begin by clearing out an area within the fridge sufficiently big to suit a container that is massive sufficient to carry your turkey. Alternatively, fill just a few empty two-liter soda bottles three-quarters of the best way with water, and freeze them with the lid off. As soon as they’re utterly frozen, seal the bottles with their lids. Subsequent, fill a big cooler or plastic basin with the prescribed quantity of faucet water. Add the salt, and stir till dissolved. Submerge your absolutely defrosted turkey within the brine resolution, and refrigerate for 12 to 18 hours. Alternatively, place the brining basin in a cool spot in your house and add the frozen soda bottles, changing them each few hours to maintain the water beneath 40°F (4°C).
After 12 to 18 hours, take away the turkey, dry fastidiously with paper towels, and roast utilizing one in every of our recipes.
For crisper pores and skin, brine a pair days prematurely, and let your turkey air-dry at the very least in a single day and as much as two nights, uncovered, within the fridge on a rack set in a rimmed baking sheet.
While you’re setting up a brine, what actually issues is the quantity of salt in comparison with the quantity of water, not the quantity of salt in comparison with the scale of the turkey. As long as your brine resolution is round 6% salt by weight (that is about one and 1 / 4 cups of kosher salt per gallon) and your turkey is submerged, you may just do effective.
Listed below are some approximate measures for the minimal quantity of water and salt you may want for a variety of turkey sizes:

Commonplace Turkey Brine Formulation

Turkey Dimension
Salt (Kosher)
Eight to 12 kilos (3.6 to five.Four kilograms)
2 gallons (7.6 liters)
2 1/2 cups (450 grams)
13 to 17 kilos (5.9 to 7.7 kilograms)
2 1/2 gallons (9.5 liters)
Three 1/Four cups (570 grams)
18 to 22 kilos (8.2 to 10 kilograms)
Three gallons (11.Four liters)
Three 3/Four cups (675 grams)
Ought to I Brine a Kosher, Enhanced, or Self-Basting Turkey?
All of a lot of these turkeys have already been handled with salt and don’t should be brined once more.
Ought to I Use Aromatics in My Brine?
There isn’t any want.
Many brining recipes name for bringing various aromatics—carrots, celery, onions, spices, herbs, et cetera—to a boil in your brine earlier than letting it cool utterly. Whereas this does an amazing job of creating your brine scent good, it would not have an effect on the flavour of the turkey or rooster a lot past the pores and skin. The issue is that, as a result of a brine is full of salt, and since salt is more likely to enter your turkey’s cells (as a result of each its dimension and its magnetic cost), most of these bigger flavorful compounds do not truly make it into the meat.
For the effort and time it takes to make a flavored brine, warmth it up, and let it cool utterly, you are a lot better off making a flavorful rub or herb butter. You will get simply as a lot (if no more) taste into the chook, use fewer elements, and save your self a while within the course of.
Learn extra particulars on the science of flavored brines right here.

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