This easy turkey brine recipe ensures each slice of your Thanksgiving turkey is flavorful, juicy, and tender! Learn two methods: wet or dry brining.
Jessica’s Recipe Science
- Brining locks in moisture and enhances flavor by reshaping proteins, forming a gel that keeps the turkey juicy during cooking.
- A wet brine is a 3-8% salt solution that fully submerses the turkey, keeping it juicy. The salt flavor is milder than that of dry brining.
- A dry brine uses coarse salt directly on the turkey, deeply seasoning without diluting the flavor. No water is needed.
Why It Works
Each year, home cooks strive to create a stunning and flavorful roast turkey recipe that will shine on the dinner table. Before the bird hits the oven, I recommend brining it for a day or two to ensure the meat stays savory and moist. Nobody likes dry pieces of meat on their plate. Once it’s brined, my turkey cooking time chart shows how long to roast it. Read more to help you decide whether to prepare your turkey in wet or dry brine.
Like chicken, turkey is lean, has a neutral taste, and has a mix of light and dark meat. To prevent moisture loss and season the pieces better, submerge the bird in a salt solution or coat it with dry salt. All you need to do is add one day to your meal prep timeline. My Thanksgiving game plan shows where it fits. The flavor difference is worth the effort!
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Wet Brine vs Dry Brine
A wet brine is a saline solution containing 3 to 8% salt, depending on the brine time. You can further flavor it with herbs, spices, and seasonings. Submerge the turkey completely in the liquid. The meat will be very juicy, but the salt taste is more diluted than dry brining.
A dry brine, called “salting,” applies directly to the turkey. For a concentrated salt coating, coat the bird with coarse granules on and/or beneath the skin. You can add herbs, sugar, and spices to the dry mixture. The flavor of the meat won’t get diluted, and the salt seasons the turkey more deeply. There’s also less mess with no water used.
Ingredients You’ll Need
- Turkey to Select: Fresh or thawed turkeys are best to brine. Partially frozen turkeys can be submerged in a brine, allowing the ice crystals to dissolve quickly. Do not brine completely frozen turkeys, as the salt solution cannot move into the meat and will not evenly season the bird.
- Turkey to Avoid: The types of turkeys to avoid brining are pre-salted. They’re labeled as “kosher,” “self-basting,” or “enhanced.” If you’re not sure, check the label. It may say, “contains up to 4% solution of water, salt, and spices, to enhance tenderness and juiciness”. The Butterball brand of turkey is self-basting, so you don’t need to do the additional brining step.
- For Wet Brine: I use about a 4% water-and-salt solution for wet brining. Make sure to submerge the turkey completely.
- For Dry Brine: Kosher salt is all you need to dry brine a turkey. I don’t recommend table salt because it’s too fine and hard to distribute evenly. I also add granulated sugar to balance the savory taste and tenderize the meat. I season beneath the skin of the breasts, legs, and thighs.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you have the best turkey brine recipe, you can easily customize it to your preferred taste and texture. Try these flavorful options:
- Faster Wet Brine: If you are short on time, you can make a 4-hour brine for turkeys between 12 and 24 pounds. Double the amount of salt, keeping the water level the same, for a more concentrated solution.
- For a Browner Wet Brined Turkey Skin: Add sugar in equal amounts to salt to season the meat and increase the browning on the skin.
- Add Aromatics to the Wet Brine: Fresh herbs like bay leaves, thyme, rosemary, and sage can be added to the solution. You can also add whole peppercorns, orange or lemon slices, peels, or garlic cloves. Note that the flavor will not penetrate far into the meat, mainly the surface.
- Don’t Add Vinegar: Avoid adding vinegar, like apple cider vinegar, as the long brine time can cause the proteins to denature before cooking, drying out the meat. Opt for apple juice instead.
- Season the Dry Brine: Try adding Italian seasoning, black pepper, citrus zest, paprika, cumin, garlic powder, or onion powder.
- Sweetener Swaps: For the dry brine, use brown sugar or coconut sugar instead of granulated sugar.
How to Wet Brine a Turkey
Turkey Wet Brine Recipe
Different types of salt and brands have various crystal sizes, shapes, and densities. So the amount of salt varies by product. See the chart below for salt conversions. Select the wet brine recipe based on the pounds of turkey.
| Turkey Weight | Cold Water | Table Salt | Morton Kosher Salt | Diamond Crystal Kosher Salt | Brine Time |
| 6 to 8-pound Bone-in Turkey Breast | 1 gallon (3.8 liters) | ½ cup (152 grams) | 2/3 cup (192 grams) | 1 cup (144 grams) | 3 to 6 hours |
| 12 to 17 pounds | 2 gallons (7.6 liters) | 1 cup (304 grams) | 1 ¼ cup (360 grams) | 2 cups (288 grams) | 6 to 14 hours |
| 18 to 24 pounds | 3 gallons (11.4 liters) | 1 ½ cups (456 grams) | 1 ⅞ cups (540 grams) | 3 cups (432 grams) | 6 to 14 hours |
Step 1: Make the Brine
In a large pot or container, add the water and salt. Stir until the salt fully dissolves—this ensures the brine penetrates the turkey evenly.
You’ll notice the water turning clear as the salt breaks down, creating the perfect environment to season and tenderize the meat. For easier cleanup, you can also place the brining bag inside another container.
Step 2: Prepare the Turkey
Remove the turkey from its packaging and remove the neck and giblets. Save these to make giblet gravy later, if you’d like. Avoid rinsing the turkey—this helps prevent any bacteria from spreading.
Carefully submerge the turkey breast, breast-side down, in the brine, ensuring it’s fully covered. Once submerged, cover the container and refrigerate.
Step 3: How Long to Wet Brine a Turkey
Make sure you have enough refrigerator space to hold the pot used to brine the turkey. Keep it below 40ºF (4.4ºC) to prevent food spoilage and illness. Alternatively, add it to a container like a cooler with ice packs or ice bags to keep the water cold.
To avoid oversalting, let the turkey brine for at least 6 hours but no longer than 14 hours. When it’s time, carefully lift the turkey out of the brine and let the excess liquid drain back into the pot.
Pro Tip: No need to rinse the turkey—this helps retain the seasoning. Place the turkey on a roasting pan or a rimmed baking sheet. Use paper towels to thoroughly dry the surface and cavity to help achieve crispy, golden skin when roasting. Now it’s ready to cook as you prefer!
How to Dry Brine a Turkey
Turkey Dry Brine Recipe
The amount of salt varies by product. See the chart below for salt conversions. Based on your turkey’s weight, select the dry brine recipe.
| Turkey Weight | Diamond Crystal Kosher Salt | Morton Kosher Salt | Granulated Sugar | Brine Time |
| 14 pounds or less | 4 ½ tablespoons (41 grams) | 3 tablespoons (54 grams) | 4 teaspoons (17 grams) | 12 to 36 hours |
| 15 to 24 pounds | 9 tablespoons (81 grams) | 6 tablespoons (108 grams) | 8 teaspoons (34 grams) | 12 to 36 hours |
Step 1: Prepare the Turkey
Place the turkey breast-side up in a roasting pan with a V-rack or on a wire rack set over a rimmed sheet pan. Remove the giblets and neck, and save them for gravy if desired. Pat the turkey dry, inside and out, with paper towels.
Pro Tip: Drying the surface well helps the salt adhere and promotes crispy skin during roasting.
Step 2: Add Brine Under the Skin
Add the salt-and-sugar mixture under the turkey’s skin. Rub about 1 tablespoon under each breast and 1 ½ teaspoons under each leg and thigh area.
Rub the remaining mixture inside the cavity, ensuring the salt penetrates all areas for even seasoning.
Step 3: How Long to Dry Brine a Turkey
Place the turkey breast-side up in a roasting pan with a V-rack or on a wire rack over a rimmed sheet pan. Refrigerate uncovered for 12 to 24 hours. If you brine for up to 36 hours, loosely cover the turkey with plastic wrap after the first 24 hours. When ready, roast the turkey as desired for a perfectly seasoned bird, then follow my guide on how to carve a turkey.
Frequently Asked Questions
Brining retains moisture and enhances the flavor of poultry, meat, and seafood. While it can’t prevent all the natural juices from escaping, brining significantly improves the texture and taste. Whether you soak turkey in a wet brine or apply a dry brine, the salt reshapes the proteins, forming a gel that traps moisture. This process allows the muscle fibers to absorb the seasoning before roasting, reducing moisture loss during cooking and resulting in a juicier, more flavorful bird. Salt penetrates the meat through osmosis, ensuring it’s well seasoned throughout.
Never leave the turkey out at room temperature while brining. Make sure the container holding the bird fits in the refrigerator. Brine it below 40ºF (4.4ºC).
Wet brining takes 6 to 14 hours (depending on size), while dry brining takes at least 12 to 36 hours. Don’t exceed those times! The wet-brined turkey meat will get spongy and too salty. If dry brining past 24 hours, loosely cover the skin with plastic wrap, or the skin will get too chewy.
No! You don’t need to rinse the turkey after wet or dry brining. This could cause cross-contamination in the kitchen if you don’t clean and sanitize properly. Dry with paper towels to remove excess moisture before roasting.
Adding a sweetener to a dry or wet brine balances the saltiness without making the recipe overly sweet. Sweeteners are also natural tenderizers, just like salt. You can substitute white sugar or turbinado, or omit it if desired.
Do not brine a completely frozen turkey. It’s difficult for the salt to penetrate the meat when the juices are solid. Use a thawed turkey.
Do not reuse turkey brine. The salt levels will be different, so the brining won’t be as effective. Discard the brine and make a fresh batch.
For crispier skin, you can air-dry the turkey in the fridge on a rack for better air circulation. After wet brining, dry for about one day. Dry brining already includes the drying step, so you don’t need to add more drying time.
After wet brining and dry brining, you can season the turkey’s surface with salt and baking powder. The mixture makes the skin crispy by forming bubbles with the turkey juices and drippings. I do this with baked chicken wings.
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Best Turkey Brine Recipe
Ingredients
- 12 to 14 pound turkey, fresh or thawed, not pre-salted
Wet Brine
- 2 gallons cold water
- 1 ¼ cups kosher salt, Morton coarse kosher salt
Dry Brine
- 3 tablespoons kosher salt, Morton coarse kosher salt
- 4 teaspoons granulated sugar
Instructions
Method #1) Wet Brining
- Make Brine – In a large pot or container, add the water and salt. Stir until all of the salt crystals are dissolved.
- Prepare Turkey – Remove turkey from its packaging. Remove the neck and giblets. Optional to save for making gravy. Do not rinse the turkey! Submerge the turkey breast side down into the brine. Cover and transfer the turkey to the refrigerator.
- Brine Turkey – Brine for at least 6 hours and up to 12 hours. Carefully lift out the turkey and drain the brine into the pot. Do not rinse! Transfer the turkey to a roasting pan or rimmed sheet pan. Using paper towels, dry the surface and cavity. Roast as desired.
Method #2) Dry Brining
- Prepare Turkey – Place turkey on a sheet pan. Remove the giblets and the neck from the cavity and reserve them if using to make gravy. Use paper towels to dry the outside surface and inside the cavity.
- Add Brine Under Skin – In a small bowl, combine kosher salt and sugar. Rub about 1 tablespoon of the mixture underneath each breast. Rub about 1 ½ teaspoon underneath each thigh and leg. Rub the remaining mixture inside the cavity.
- Brine Turkey – Place turkey breast-side up in a roasting pan with V-rack or on a wire rack set over a rimmed sheet pan. Refrigerate uncovered for at least 12 to 24 hours. If brining for up to 36 hours, loosely cover the turkey with plastic wrap after 24 hours. Roast the turkey as desired.
Notes
- For the Best Results: Reference the tables in the article for exact ingredient amounts and brining times based on turkey size.
- Using Diamond Crystal Kosher Salt or Table Salt: This recipe was made with Morton Coarse Kosher salt. Increase the amount by 50% for Diamond Crystal kosher salt. Decrease by 25% for table salt.
- Wet Brining Larger Turkeys: Increase the ingredients by 50% for 18 to 24-pound turkeys.
- Dry Brining Larger Turkeys: Double the salt mixture for turkeys between 15 to 24 pounds.
- For Crispier Skin (optional): After wet brining, and in addition to dry brining, season the turkey’s surface with a combination of 4 ½ teaspoons kosher salt and 2 teaspoons baking powder. Just enough to coat. You don’t want a thick crust. The mixture creates bubbles on the skin that turn crispy during roasting.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
PHILIPP says
Beautiful explanation in brine of turkey. I like it.
Jessica Gavin says
Thanks Philipp! Will you be brining a turkey turkey this year?
Babs says
I have learned and keep on learning so much from you, Jessica! I enjoy your emails immensely, keep it up 🙂
Jessica Gavin says
Thank you so much, Babs! Happy to help you in your culinary journey!