Brining is the process of seasoning meat, such as a whole turkey, to ensure it retains its natural juices and flavor during cooking. A [brine](https://www.masterclass.com/articles/what-is-brine-learn-how-to-brine-fish-meat-and-poultry-plus-3-brining-recipes) can be wet or dry and is similar to a marinade in that it imparts flavor and tenderness, but it also adds moisture. Since a whole turkey requires a long time to cook, a brine prevents it from drying out and becoming bland.

Brining is common for turkey, brisket, ribs, and other meat recipes. Whether you’re using a dry brine or a wet brine, you can flavor the brine in various ways beyond the staple ingredients of salt, sugar, and water. Basting is another method you can use to keep the meat moist, often in conjunction with brining.
Unlike wet brining, dry brining doesn’t rely on water. To dry brine a turkey, you rub salt and other seasonings in their dry state all over the turkey. This method requires that the turkey rest in the refrigerator, just like it does with wet brining, but dry brining can be a much less messy process. 

Wet brining involves seasoning cold water with kosher salt or table salt. That’s the base of the salt solution, but other ingredients can add flavor. Fresh thyme, brown sugar, bay leaves, peppercorns, and garlic cloves add more flavor to the brine and the turkey. Wet brining requires about twelve to twenty-four hours of refrigeration.

There is much debate on which brining method—wet or dry—yields the best turkey, but it comes down to personal preference and available time.
Whether you plan to brine a ten-pound turkey or a twenty-two-pound turkey, this seasoning method can have many benefits, including: 

1. __Crispy skin__: At the end of the bringing process, you will dry the turkey. Since brining encourages moisture to remain in the turkey and not seep out, patting the turkey dry ensures there’s no moisture left on the skin before you roast it. This means a roast turkey’s skin has a better chance of getting crispy in the oven and staying crispy as you serve it.
2. __Flavorful meat__: Turkey meat’s flavor will dissipate during the roasting process unless you brine your turkey to help it retain its flavor. Brining the turkey can also help impart additional flavor through whatever herbs, spices, and liquid (such as a broth) that you use while the turkey finishes thawing.
3. __Juicy meat__: Brining a turkey not only helps the meat retain its natural juices but also adds moisture, regardless of whether you use a wet brine or a dry brine. 
4. __Tender meat__: The salt in a brine—whether it’s a wet brine or a dry brine—helps to break down muscle tissue and prevents it from tensing up during the cooking process. Instead, the meat’s muscle tissues will relax while the turkey cooks, leading to a more tender meat.
Keep in mind that unseasoned turkeys will benefit the most from a brining. Here are additional tips for choosing a turkey to brine:

1. __Choose an unsalted and unseasoned turkey__. The main ingredient in a brine is salt, so a turkey that has been pre-seasoned with salt or other flavorings isn’t your best option for brining—it could ultimately become too salty. Turkeys labeled “kosher,” “enhanced,” or “self-basting” all contain salt already. 
2. __Frozen turkeys are okay__. If you plan to brine a frozen turkey, make sure it’s at least partially thawed before submerging it in a brine solution. While the turkey is brining, it will continue to [thaw](https://www.masterclass.com/articles/how-to-thaw-a-turkey). 
3. __Fresh turkey works well__. The higher the quality of the turkey, the less work the brine has to do. Look for locally and responsibly raised turkeys if possible, as those practices usually yield meatier and more flavorful turkeys.
4. __Use just the turkey breast__. Breast meat is notoriously the driest part of a turkey. For a smaller gathering or an everyday kind of dinner, brining just the turkey’s breast meat—as opposed to the entire turkey—can take less time but still yield good results.
Brining a turkey before roasting it can require some prep time and patience, but the process can go a long way to impart flavor and moisture. Follow these steps for brining a turkey.

1. __Make room in the refrigerator__. Refrigerating is necessary for both wet brining and dry brining. Make enough space in the refrigerator for a large stockpot or large plate holding the dry brined turkey. Try for the bottom shelf so no raw turkey drippings or any of the wet brine drips on other foods items, possibly contaminating them. A brining bag helps prevent this.
2. __Prepare the brine__. For a wet brine, combine a gallon of water (other liquids are also used with water, like apple cider or apple juice) with one cup of salt and any other aromatics, like peppercorns, juniper berries, or bay leaves, in a large stockpot and heat the ingredients until they’re warm to the touch and the salt dissolves. Then, let the brine come to room temperature. For a dry brine, mix the salt, peppers, chopped sprigs of thyme or rosemary, and any other herbs on hand. In general, follow a turkey brine recipe that will use flavors you already know you enjoy.
3. __Prepare the turkey__. Before you begin brining, remove the turkey’s giblets, neck, and any other gristly parts (you can usually find these in a bag stuffed inside the cavity of the turkey if you bought it at a grocery store or from a commercial distributor). Look the turkey over to make sure there are no remaining features or unusual skin discolorations.
4. __Brine the turkey__. For a wet brining, lower the whole turkey into a large stockpot filled with the salt-water solution. Alternatively, place the turkey in a brining bag and pour in the brine. For dry brining, gather the salt and seasoning mix and rub it all over every inch of the turkey. Refrigerate the dry brined turkey for a minimum of forty-eight hours covered with plastic wrap and a minimum of four hours uncovered. Let the wet brined turkey refrigerate for twelve to twenty-four hours.
To roast your turkey after brining it—whether you used a wet or a dry brine—begin by taking it out of the refrigerator. Remove the turkey from the brining liquid and pat it dry with paper towels, or skip this step if you used a dry brine. (With a dry brine, no rising or patting dry is necessary because refrigerating it uncovered will have enabled the skin to dry out.) 

Transfer the turkey—breast side down—to a roasting pan lined with chopped vegetables like celery, onions, carrots, or potatoes. Roast in an oven at 325 degrees Fahrenheit for fifteen minutes per pound or until the internal temperature reaches 165 degrees Fahrenheit. Keep in mind the size of your turkey will impact the total cook time required. 

It’s not recommended to use a roasting bag, as it will cause steam to accumulate within the bag, which will prevent the skin of your [roasted turkey](https://www.masterclass.com/articles/how-to-cook-a-turkey) from becoming deliciously browned and crispy.
To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like [fish](https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish) and [clams](https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips) when you sign up for the [MasterClass Annual Membership] (https://www.masterclass.com).
Whether it’s a Thanksgiving turkey or a turkey for an everyday occasion, brining a turkey can mean a juicy, flavorful bird.

Whether it’s a Thanksgiving turkey or a turkey for an everyday occasion, brining a turkey can mean a juicy, flavorful bird.

How to Brine a Turkey: 4 Steps to Brining a Turkey

Brining is the process of seasoning meat, such as a whole turkey, to ensure it retains its natural juices and flavor during cooking. A <a href='https://www.masterclass.com/articles/what-is-brine-learn-how-to-brine-fish-meat-and-poultry-plus-3-brining-recipes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-brine-learn-how-to-brine-fish-meat-and-poultry-plus-3-brining-recipes","linkCopy":"brine","category":null}'>brine</a> can be wet or dry and is similar to a marinade in that it imparts flavor and tenderness, but it also adds moisture. Since a whole turkey requires a long time to cook, a brine prevents it from drying out and becoming bland.Brining is common for turkey, brisket, ribs, and other meat recipes. Whether you’re using a dry brine or a wet brine, you can flavor the brine in various ways beyond the staple ingredients of salt, sugar, and water. Basting is another method you can use to keep the meat moist, often in conjunction with brining.

What Is Brining?

Unlike wet brining, dry brining doesn’t rely on water. To dry brine a turkey, you rub salt and other seasonings in their dry state all over the turkey. This method requires that the turkey rest in the refrigerator, just like it does with wet brining, but dry brining can be a much less messy process. Wet brining involves seasoning cold water with kosher salt or table salt. That’s the base of the salt solution, but other ingredients can add flavor. Fresh thyme, brown sugar, bay leaves, peppercorns, and garlic cloves add more flavor to the brine and the turkey. Wet brining requires about twelve to twenty-four hours of refrigeration.There is much debate on which brining method—wet or dry—yields the best turkey, but it comes down to personal preference and available time.

Dry Brine vs. Wet Brine

Whether you plan to brine a ten-pound turkey or a twenty-two-pound turkey, this seasoning method can have many benefits, including: <ol class="mc-m-4"><li class="mc-my-4"> 1. Crispy skin: At the end of the bringing process, you will dry the turkey. Since brining encourages moisture to remain in the turkey and not seep out, patting the turkey dry ensures there’s no moisture left on the skin before you roast it. This means a roast turkey’s skin has a better chance of getting crispy in the oven and staying crispy as you serve it. </li><li class="mc-my-4"> 2. Flavorful meat: Turkey meat’s flavor will dissipate during the roasting process unless you brine your turkey to help it retain its flavor. Brining the turkey can also help impart additional flavor through whatever herbs, spices, and liquid (such as a broth) that you use while the turkey finishes thawing. </li><li class="mc-my-4"> 3. Juicy meat: Brining a turkey not only helps the meat retain its natural juices but also adds moisture, regardless of whether you use a wet brine or a dry brine. </li><li class="mc-my-4"> 4. Tender meat: The salt in a brine—whether it’s a wet brine or a dry brine—helps to break down muscle tissue and prevents it from tensing up during the cooking process. Instead, the meat’s muscle tissues will relax while the turkey cooks, leading to a more tender meat. </li></ol>

4 Benefits of Brining a Turkey

Keep in mind that unseasoned turkeys will benefit the most from a brining. Here are additional tips for choosing a turkey to brine:<ol class="mc-m-4"><li class="mc-my-4"> 1. Choose an unsalted and unseasoned turkey. The main ingredient in a brine is salt, so a turkey that has been pre-seasoned with salt or other flavorings isn’t your best option for brining—it could ultimately become too salty. Turkeys labeled “kosher,” “enhanced,” or “self-basting” all contain salt already. </li><li class="mc-my-4"> 2. Frozen turkeys are okay. If you plan to brine a frozen turkey, make sure it’s at least partially thawed before submerging it in a brine solution. While the turkey is brining, it will continue to <a href='https://www.masterclass.com/articles/how-to-thaw-a-turkey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-thaw-a-turkey","linkCopy":"thaw","category":null}'>thaw</a>. </li><li class="mc-my-4"> 3. Fresh turkey works well. The higher the quality of the turkey, the less work the brine has to do. Look for locally and responsibly raised turkeys if possible, as those practices usually yield meatier and more flavorful turkeys. </li><li class="mc-my-4"> 4. Use just the turkey breast. Breast meat is notoriously the driest part of a turkey. For a smaller gathering or an everyday kind of dinner, brining just the turkey’s breast meat—as opposed to the entire turkey—can take less time but still yield good results. </li></ol>

4 Tips for Choosing a Turkey to Brine

Brining a turkey before roasting it can require some prep time and patience, but the process can go a long way to impart flavor and moisture. Follow these steps for brining a turkey.<ol class="mc-m-4"><li class="mc-my-4"> 1. Make room in the refrigerator. Refrigerating is necessary for both wet brining and dry brining. Make enough space in the refrigerator for a large stockpot or large plate holding the dry brined turkey. Try for the bottom shelf so no raw turkey drippings or any of the wet brine drips on other foods items, possibly contaminating them. A brining bag helps prevent this. </li><li class="mc-my-4"> 2. Prepare the brine. For a wet brine, combine a gallon of water (other liquids are also used with water, like apple cider or apple juice) with one cup of salt and any other aromatics, like peppercorns, juniper berries, or bay leaves, in a large stockpot and heat the ingredients until they’re warm to the touch and the salt dissolves. Then, let the brine come to room temperature. For a dry brine, mix the salt, peppers, chopped sprigs of thyme or rosemary, and any other herbs on hand. In general, follow a turkey brine recipe that will use flavors you already know you enjoy. </li><li class="mc-my-4"> 3. Prepare the turkey. Before you begin brining, remove the turkey’s giblets, neck, and any other gristly parts (you can usually find these in a bag stuffed inside the cavity of the turkey if you bought it at a grocery store or from a commercial distributor). Look the turkey over to make sure there are no remaining features or unusual skin discolorations. </li><li class="mc-my-4"> 4. Brine the turkey. For a wet brining, lower the whole turkey into a large stockpot filled with the salt-water solution. Alternatively, place the turkey in a brining bag and pour in the brine. For dry brining, gather the salt and seasoning mix and rub it all over every inch of the turkey. Refrigerate the dry brined turkey for a minimum of forty-eight hours covered with plastic wrap and a minimum of four hours uncovered. Let the wet brined turkey refrigerate for twelve to twenty-four hours. </li></ol>

How to Brine a Turkey

To roast your turkey after brining it—whether you used a wet or a dry brine—begin by taking it out of the refrigerator. Remove the turkey from the brining liquid and pat it dry with paper towels, or skip this step if you used a dry brine. (With a dry brine, no rising or patting dry is necessary because refrigerating it uncovered will have enabled the skin to dry out.) Transfer the turkey—breast side down—to a roasting pan lined with chopped vegetables like celery, onions, carrots, or potatoes. Roast in an oven at 325 degrees Fahrenheit for fifteen minutes per pound or until the internal temperature reaches 165 degrees Fahrenheit. Keep in mind the size of your turkey will impact the total cook time required. It’s not recommended to use a roasting bag, as it will cause steam to accumulate within the bag, which will prevent the skin of your <a href='https://www.masterclass.com/articles/how-to-cook-a-turkey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-a-turkey","linkCopy":"roasted turkey","category":null}'>roasted turkey</a> from becoming deliciously browned and crispy.

How to Roast a Brined Turkey

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like <a href='https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish","linkCopy":"fish","category":null}'>fish</a> and <a href='https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips","linkCopy":"clams","category":null}'>clams</a> when you sign up for the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Mise En Place

Whether it’s a Thanksgiving turkey or a turkey for an everyday occasion, brining a turkey can mean a juicy, flavorful bird.

Whether it’s a Thanksgiving turkey or a turkey for an everyday occasion, brining a turkey can mean a juicy, flavorful bird.
