How to Brine a Turkey

• Also try: Turkey Brining Videos

Introduction

• Tired of turkeys that are sawdust-dry, saved only by the drippings at the bottom of the pan? If so, try brining! "What is brining?" you may ask. It's an easy way to ensure a moist, tender turkey. Let the turkey soak in a bath of salted water for several hours, and it will take in just enough of that salted water to make sure that the bird you serve is juicy, tasty, and tender.
• If you purchased a kosher turkey, or a self-basting turkey, do not brine it! Kosher turkeys and self-basting turkeys are pre-treated in such a way that no additional salt is needed.

Step 1: Gather your supplies

• You'll need:
  

  Creative Commons Brining turkey, with herbs and spices (by John Verive)

1. A non-reactive (plastic, stainless steel, or glass) container large enough for the turkey and water
   • If you're pressed for space in your refrigerator, Cook's Illustrated recommends using the Ziploc Big Bags XL as a brining bag.
2. Two gallons of cold water
3. Two cups of table salt
   • If you prefer kosher salt, Cook's Illustrated says two cups of table salt is equivalent to three cups of Morton's Kosher Salt or four cups of Diamond Crystal Kosher Salt.

• If you'd like to add more flavor, you can use various herbs and spices. See Mahalo's Brining Recipes page for more information.

Step 2: Brine your bird

• To brine the turkey:

1. Remove the turkey from any wrapping.
2. Remove the innards from the turkey. If you plan to use them in any other dish, set them aside; if not, throw them away.
3. Pour the salt into your non-reactive container.
4. Pour the cold water into the container.
5. Stir the water until the salt dissolves.
6. Place the turkey in the container.
7. Place the container in the refrigerator for 6 hours.
8. Remove the turkey from the container.
9. Pour the water in the container down the drain.
10. Rinse the turkey under cold water for several minutes.
11. Pat the turkey dry using paper towels.

Resources for How to Brine a Turkey

• Cook's Illustrated: Should You Pay Top Dollar For Turkey? (2007)
• Exploratorium: Science of Meat: What Gives Meat its Flavor?
• Cooking For Engineers: Kitchen Notes: Brining  
• Cook's Illustrated: Turkey Brining Bags (2006)
• Cook's Illustrated: A Less Salty Brine?