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The Best Turkey Brine Recipe (Wet and Dry Options) Recipe

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3.8 from 5 reviews

This comprehensive turkey brine recipe offers both wet and dry brining options to ensure a juicy, flavorful, and tender turkey. Perfect for holiday meals or special gatherings, the wet brine uses a salt, sugar, and herb solution to infuse moisture, while the dry brine uses a salt and sugar rub to enhance the bird’s natural flavors and create crispy skin. Both methods emphasize refrigeration and proper timing to maximize taste and texture.

  • Total Time: 48 hours 20 minutes
  • Yield: 12 servings

Ingredients

Wet Brine Ingredients

  • 1 14-16 pound turkey (giblets, neck, and innards removed)
  • 2 cups kosher salt
  • 1/2 cup sugar
  • 1 tablespoon peppercorns
  • Fresh herbs such as bay leaves, rosemary, parsley
  • 8 cups water (for boiling)
  • Additional water and ice cubes to make 2 gallons of brine

Dry Brine Ingredients

  • 1 14-16 pound turkey (giblets, neck, and innards removed)
  • 4 tablespoons kosher salt
  • 4 teaspoons granulated sugar

Instructions

  1. Prepare the Turkey: Remove the turkey’s innards, neck, and giblets. Drain any defrosted liquid from inside and out, then pat the turkey dry completely to ensure the brine adheres properly.
  2. Wet Brine – Boil the Brine Solution: In a large pot on the stove, boil 8 cups of water with kosher salt, sugar, and any desired aromatics such as bay leaves, rosemary, and parsley. Stir vigorously until the salt and sugar dissolve completely. Remove from heat.
  3. Wet Brine – Cool and Combine: Add the hot brine mixture to additional water and ice cubes to make a total of 2 gallons. Ensure the brine cools to room temperature before proceeding.
  4. Wet Brine – Submerge Turkey: Place the turkey into a large brining bag inside a sink or a large container that can hold the turkey and brine. Pour the cooled brine over the turkey along with peppercorns and fresh herbs. Remove air from the bag and tightly seal it so the turkey is fully submerged.
  5. Wet Brine – Refrigerate: Place the sealed turkey in the refrigerator or a cold place for 12 to 24 hours. This allows the turkey to absorb the brine flavors fully.
  6. Wet Brine – Dry and Rest: After brining, remove the turkey from the brine, pat dry thoroughly, and refrigerate the turkey uncovered for an additional 12 to 24 hours. This step helps achieve crispier skin when cooked.
  7. Dry Brine – Prepare the Turkey: Place the turkey on a rimmed baking sheet or roasting pan to catch any released liquid. Gently loosen the skin over the breast and legs without tearing.
  8. Dry Brine – Apply the Salt Mixture: Mix kosher salt and granulated sugar, then rub this mixture under the loosened skin, on top of the skin, and inside the cavity evenly.
  9. Dry Brine – Refrigerate: Leave the turkey uncovered in the refrigerator for 24 to 48 hours. This allows the dry brine to penetrate the meat while the skin dries out for improved browning and texture during cooking.

Notes

  • Use a large enough container or brining bag that can fully submerge the turkey for wet brining.
  • If not using brining bags, line a clean cooler or 5-gallon bucket with heavy-duty garbage bags for the wet brine.
  • Keep the turkey refrigerated at all times during the brining process for food safety.
  • Dry brining works best when the turkey is allowed to rest uncovered to dry the skin and develop crispness during cooking.
  • Adjust herbs and aromatics according to your preference for added flavor.
  • The total brining time can range from 12 to 48 hours depending on the brine method and desired intensity of flavor.
  • Author: Monica
  • Prep Time: 20 minutes
  • Category: Brining
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/the-best-turkey-brine-recipe-wet-and-dry-options-recipe/