Go Back
Print

How to Brine the Perfect Turkey

The key to a juicy inside and a crispy outside

Ingredients

  • 1 1/2 cups Kosher salt 3 cups for traditional heat
  • 1 cup sugar 4 cups for traditional heat
  • 2 gallons cold water
  • 8 pound Turkey or larger organ bag removed

Instructions

  1. Line the bucket or cooler or large vessel with a garbage bag.  Combine the water, salt, and sugar in the bag and mix to dissolve.

  2. Submerge the turkey in the brine.

  3. Tie the bag closed to prevent spills.

  4. Refrigerate the turkey for one hour per pound but no more than 8 hours. Turkeys larger than 8 pounds needs to brine for no more than 8 hours.  If you live in a cold area and outside temperatures will be between 34 and 40 degrees F,  you can brine at your own risk outdoors.  Or, make room in your refrigerator for 8 hours.

  5. When the brining process is complete, remove the turkey from the brine and place it on a cookie sheet topped with a cooling rack, or in the roasting pan on a roasting rack.  Pat the bird dry with paper towels.  This gives the skin a chance to dry so that it will crisp up in the oven.  

  6. Put the bird uncovered back into the fridge on the rack and allow it to air-dry overnight.

  7. In the morning, take the turkey out of the refrigerator and allow it to come to room temperature before cooking to ensure even cooking, usually 2-3 hours.