Homemade Turkey Brine
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 d 5 hrs
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Total Time
1 d 5 hrs 30 mins
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Servings
12 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
American
Homemade Turkey Brine
Description
The recipe details two approaches: For dry brining, rinse and pat dry the turkey, then sprinkle a mixture of kosher salt and baking powder evenly over the surface and refrigerate uncovered for 12 to 24 hours. This method helps dry out the skin for a crisp finish while firming and seasoning the meat. Prior to cooking, bring the turkey to room temperature for about two hours.
The wet brine involves making a salt-sugar solution infused with chopped yellow onion, fresh thyme, and cracked black peppercorns in cold water. The turkey is submerged breast-side down and additional cold water is added to cover. This method adds moisture and subtle herbal flavor to the bird.
Key tips include selecting a natural or heritage turkey labeled "no salt added" to avoid over-salting and avoiding self-basting or kosher turkeys injected with solutions. Use kosher salt for proper seasoning balance, avoid substitutions with finer table salt, and if desired, incorporate dried herbs or spices into the dry brine. The recommended turkey portion size is about 1 1/4 to 1 1/2 pounds per person. Proper thawing in the refrigerator over several days is emphasized as the safest method. Use a pan to catch drips during brining for cleaner preparation.
Ingredients
To dry brine a turkey:
- 1 (14 pound) turkey neck, heart, and gizzards removed and discarded (see note 1, fresh
- 1/2 cup kosher salt (see note 2)
- 2 tablespoons baking powder (see note 3)
To wet brine a turkey:
- 3 cups kosher salt
- 1/2 cup granulated sugar
- 1 yellow onion chopped
- 1 bunch thyme fresh
- 1 tablespoon black peppercorns cracked, whole
Instructions
To dry brine the turkey:
- Under running cold water, rinse the turkey well inside and out. Remove any excess fat or pin feathers. Pat dry using paper towels.
- In a small bowl, combine the kosher salt and baking powder. Sprinkle the salt mixture over the bird, from about 6 to 8-inches away. Coat well, stopping before a crust forms. (All of the salt mixture may not be needed.) Transfer the turkey to a rimmed baking sheet and refrigerate, uncovered, about 12 to 24 hours.
- Remove the turkey from the refrigerator and let sit at room temperature 2 hours prior to trussing and roasting.
To wet brine the turkey:
- In a pot large enough to hold the turkey and fit in the refrigerator, add cold water to fill pot 1/3 full.
- Add 3 cups kosher salt, 1/2 cup sugar, 1 chopped yellow onion, 1 bunch fresh thyme, and 1 tablespoon fresh cracked peppercorns.
- Place the turkey into the pot, breast-side down. Add additional cold water to completely cover the turkey and fill the pot as much as possible
- Cover with the lid and place in the refrigerator for 24 hours. Remove the turkey from the refrigerator 2 hours prior to roasting. Discard the brine, and under cold water, rinse the turkey inside and out. Pat dry with paper towels.
- Place back into the stock pot and cover with cold water. Allow to sit at room temperature. Proceed with steps to truss and roast the turkey.
Notes
- Choose a natural or heritage turkey labeled "no salt added" to avoid oversalting from injected solutions.
- Use kosher salt for brining; do not substitute with table salt, as it is finer and saltier.
- Dry brine with kosher salt and baking powder for crispy skin and seasoned meat, refrigerating uncovered 12–24 hours.
- Wet brine using salt, sugar, onion, thyme, and cracked peppercorns fully submerged in cold water in the refrigerator.
- Thaw frozen turkey slowly in the refrigerator over several days; never use warm water or microwave thawing.
- Plan about 1¼ to 1½ pounds of turkey per person for serving portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 1g | 0% |
| Protein | 81g | 162% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 271mg | 90% |
| Sodium | 5348mg | 223% |
| Potassium | 842mg | 18% |
| Sugar | 1g | 2% |
| Vitamin A | 210IU | 4% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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