Turkey Brining Recipe - Wet and Dry ...

The turkey brining recipe and methods discussed on this page will make all the difference in the texture and flavor of your birds. Brining is a key first step for preparing your turkey - as taste tests have consistently shown.

Basic Wet - Turkey Brining Recipe:

2 gallons (256 oz) water
1 cup Diamond Crystal kosher salt*
1/2 cup brown sugar
4 bay leaves
1 Tablespoon peppercorns
1 bunch sage
1 bunch thyme

The above turkey brining recipe gives the proportions for a basic brine. Increase or decrease the amounts proportionally to liquid volume you will need to cover your turkey.

* There has been some confusion about the dry volume measure of salt needed in a turkey brining recipe because the equivalent weight will vary depending on the type or brand being used. Weight and volume relationships are not the same. The difference is caused by the shape of the salt crystals which change the density. When substituting one type of salt for another, remember that the volumes listed in the following table are equivalent.

Diamond Crystal Kosher Salt	2 cups
Morton Kosher Salt	1-1/2 cups
Table Salt	1 cup

To obtain the same amount of salt by weight, you need to use the volume measure listed in the second column. In other words, the weight of one (1) cup of ordinary table salt is equivalent to two (2) cups of Diamond Crystal Kosher Salt.

Mixing the Brine:

Figure out the volume of wet brine you will need by placing the turkey in the brining container and completely covering it with water. (If the container is not "food grade" it should be lined with a food grade brining bag.) Remove the turkey and measure the volume of water.

Using the proportions in the above basic wet turkey brining recipe, calculate how much of each dry ingredient should be added to the volume of water needed for your turkey.

Example: If the water required to cover the turkey measures 1 and 1/2 gallons, the proportions for the other ingredients will be: 3/4 cup Diamond Crystal kosher salt; 3/8 cup brown sugar; 3 bay leaves; 2 1/4 teaspoons peppercorns; 3/4 bunch sage; and, 3/4 bunch thyme.

Mix the salt and sugar in a pot with some of the water (1 quart) over heat. Stir while heating until the salt crystals are dissolved.

How much liquid brine did you need? Subtract the quart of hot water with the dissolved salt and sugar, subtract one quart of water that you will add in the form of ice, and pour the remaining volume of water into the brining container.

Add the hot liquid to the brining container, add the herbs, add ice to make up the rest of the liquid. (Two pounds of ice equals one quart of water.)

Soaking the Turkey:

Make sure that the brine is cold. Place the thawed turkey in the brining liquid and add a weight, if necessary, to make sure it stays submerged.

Important: Never place a turkey in a warm brining solution; it invites bacteria to begin growing.

Place the brining container with the turkey in the refrigerator. Soak the turkey in the wet brine for 24 hours, or at least overnight. Brining turkey pieces can be done in as little as two hours.

At the end of the soaking time rinse the turkey inside and out, then pat the turkey dry inside and out with a clean dish towel. (Put the dishtowel in the laundry - it's contaminated.)

You can roast or deep fry the turkey directly after brining.

If you are going to barbeque (hot-smoke) the turkey, you should remove it from the brining solution the night before you are ready to barbecue. This will allow the turkey to dry.

Place the turkey, unwrapped, on a tray on the bottom shelf of the refrigerator to be sure no drippings from the turkey can contaminate other food in the refrigerator. This uncovered rest in the refrigerator gives the turkey's skin a chance to dry out and form what is called a pellicle (a hardened outer layer). The pellicle is necessary to seal in juices as the turkey is barbequed (or hot-smoked) and it also gives the smoke and flavor something to adhere to.

Basic Dry - Turkey Brining Recipe:

1 cup salt
1 Tablespoon cayenne
1 Tablespoon black pepper

Mix these basic ingredients and rub onto the turkey. (You can add your favorite herbs and spices to this basic recipe.)

Try to cover as much of the bird with the dry brine as possible. Place the turkey in a plastic bag and leave it in the refrigerator overnight or up to 24 hours. The plastic bag is important to prevent juices, pulled by the salt from the turkey, from evaporating.

Before cooking the turkey, wipe off any excess dry brine crystals with a clean dish towel.