Wet Brine for Turkey
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Active Time
10 minutes
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Total Time
8 to 18 hours (does not include roasting time)
Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning.
Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey.
See ourComplete Guide to Briningfor more on wet and dry brining.
Ingredients
Brine for 1 (12- to 14- pound) turkey
Step 1
In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
Step 2
Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.
Leave a Review
Reviews (2)
Back to TopTo the commenter below, the science behind brining is that salt always seeks to "equalize," meaning that a salty solution will always try to move into the non-salty object (the turkey) so that everything will be equally salty. As the salt water moves into the turkey, it makes it more moist. If you want to infuse the turkey with different flavours, it's a good idea to infuse the brine too. That's why when you take a turkey out of a brine it will be significantly heavier.
francestg2
12/22/2015
This is a comment or question, not a review. The whole concept of brining seems to be counterintuitive to me, as salt draws moisture OUT OF cells, not into them.
barbaraven
Chicago Park California
11/25/2014
