Is dry brining or wet brining a turkey better?

I prefer wet brining, as it seems to be a better method for getting flavor infused into the turkey meat. I also think a salty liquid brine solution is optimal for getting juicy and tender turkey.

Is there a downside to brining a turkey?

Brining a turkey requires enough refrigerator space to hold a whole turkey inside of a large bowl or other container. And sometimes it can result in turkey skin that is less crispy. Or, the turkey meat could be mushy or overly tender if the turkey is brined for too long. Be sure not to brine for more than 24 hours.

Will the pan drippings be too salty to make gravy?

They shouldn’t be. After brining a turkey, rinse it under cold water. That way, the salty solution on the exterior of the bird washes away. What remains is a turkey that has soaking up the solution that helps make it more tender, flavorful, and juicy.

Do you spatchcock a turkey before or after brining it?

It really can be done either way, but I find that it’s easier to spatchcock (remove the backbone and flatten) a turkey after it brining. It's easier to submerge a turkey in the brining solution before it's cut.

Can you brine a frozen turkey?

A brine is most effective when used on a fully thawed turkey. However, you can brine a frozen turkey or a partially frozen turkey, it’s just not ideal.

How much sodium is in a brined turkey?

It’s difficult to calculate the nutrition information of a brined turkey since it’s impossible to know how much sodium the turkey meat retains. But my dietitian friend, Jessie, shares the following averages. A non-brined turkey typically has about 100 milligrams of naturally occurring sodium per 4-ounce serving. A brined turkey, on the other hand, may have as much as 3x that much sodium, containing about 300 milligrams of sodium or more per 4-ounce serving of turkey.

Do turkeys come pre-brined?

Yes, some store-bought turkeys come already brined in a salt water solution, so always check the label first. A pre-brined turkey shouldn't also be brined at home, which could make it too salty. Look for an all natural turkey and avoid terms on the label such as “injected” “self-basted” “basted” or “enhanced.”

Easy Turkey Brine Recipe

Servings: Brine for 1 turkey 1x

Scale

Ingredients

8 cups water
¾ cup kosher salt
½ cup brown sugar (may sub pure honey)
1 lemon (quartered, roughly smashed)
1 orange (quartered, roughly smashed)
1 small white onion (quartered)
¼ cup apple cider vinegar
5 garlic cloves, crushed or grated
1 bundle of fresh poultry herbs, roughly chopped (or a mix of fresh rosemary, sage, and thyme sprigs)
2 tablespoons black peppercorns
1 bay leaf

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Instructions

Place a large pot or Dutch oven on the stovetop over medium-high heat.
Add all ingredients to the pot and stir while bringing the liquid to a simmer (almost a boil).
When the liquid has simmered and the salt and brown sugar are dissolved, remove the pot from the heat and allow the brine to cool completely. *
Remove any giblets or seasoning package that may be inside the turkey. Place the thawed turkey inside of a brine bag or turkey oven bag, then place the bagged turkey inside a very large bowl or roasting pot. Then, pour the cooled brine (including all spices and citrus) over the thawed turkey, making sure the turkey is fully covered in the brine (NOTE: If needed, add an additional 1-2 cups of water to make sure the turkey is covered). If you don’t have a brine bag, you could also use a large stock pot or roasting pan (any vessel that is large enough to hold the turkey and fit inside your refrigerator).
Close the bag or cover the pot and refrigerate the brining turkey for 12 to 24 hours.
When ready to roast the turkey, drain the turkey and rinse it. Discard the brine.

Notes

* It’s important to let the brine cool completely before pouring it over the turkey, otherwise the meat will begin to cook. This can be sped up by transferring the brine to a bowl and placing it in the fridge to cool. The brine may also be made up to 2 days before adding the turkey, and refrigerated until ready to use.

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free

Recipe By: Molly Slama