How to Brine a Turkey


To brine or not to brine...that is the question--at least it's the question I've been getting the most (from my hairdresser, random strangers) as Thanksgiving quickly approaches. I began brining my Thanksgiving turkeys a few years and haven't looked back since.


What is brining?

Brining is the process of soaking a food, often meat or vegetable, in a highly seasoned salt solution, called a brine.
Why should I brine?

Brining meat is a fantastic, simple technique that makes a world of difference in terms of texture and flavor, especially when it comes to the drier tendencies of turkey. First, it seasons the meat throughout in a way that sprinkling salt in the cavity of the turkey never could. Secondly, it keeps the turkey incredibly moist, which ultimately helps you cook the bird evenly, avoiding those inevitable times when the breast is perfectly done, but the thighs are still disconcertingly translucent. Or the thighs and drumsticks are done, but the breast has become cottony.
How does brining work?

Through osmosis, the flavorful brine is absorbed into the meat, thereby seasoning it through and through. The salt in the solution also changes the protein molecules in the meat so they can't form tight clumps, thus making the meat more tender.
How do I brine?

Use a ratio of ½ cup of kosher salt to ¼ cup of sugar to 2 quarts of cold water. You'll need enough water to completely cover the turkey (or turkey breast).
Combine all of the above ingredients in a large pot. If you'd like, add flavorings, such as handfuls of parsley stems, thyme stems, rosemary stems, a palmful of black peppercorns, slices of ginger, or a few bay leaves. Heat this mixture on medium, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups of ice to cool the brine completely. At this point you can either leave the brine in the pot and add the turkey to it or transfer the brine to a large brining bag (or a 2-gallon resealable bag if you're making just a turkey breast). If using a pot, weigh the turkey down to keep it submerged. If using a bag, place it in a shallow dish or pan in case it leaks. Cover and refrigerate for at least 8 hours and up to 16 hours for a bird larger than 14 lbs. For a smaller bird or turkey breast, brine no longer than 12 hours. Give it a flip about halfway through.
When you're ready to cook the turkey, rinse it with cold water. Pat it dry with paper towels and proceed with your favorite turkey recipe, but remember, the turkey is already seasoned. OMIT ALL SALT. You can crack some pepper on the outside or brush it with some oil for color, if you'd like. A brined turkey often cooks faster than a non-brined turkey, so if your recipe is calling for a non-brined turkey, start checking the doneness of your turkey about 30 minutes before the time the recipe recommends. Another important point: the drippings will be a little saltier than usual, so when you make your gravy, use unsalted broth and taste before you add salt.
I don't have any room in my fridge to house a 17 lb. turkey, but I still want the delicious results of brining! What do I do?

Do as Ina Garten recommends in our November issue: buy a kosher turkey. It's already been brined for you (that's part of the koshering process) and it will be juicy, flavorful, and delicious with no muss or fuss on your part. They do cost a little more and might require you to special order it from the butcher in advance, but it's the easiest, simplest way to guarantee a juicy bird come this Thanksgiving.


Have a happy (and delicious) Thanksgiving!