Brining a Turkey: Wet vs. Dry

Brining seasons the meat all the way through and helps it stay juicy. There are two ways to do it.

Wet brine

The turkey soaks in salted water.

• Basic ratio: about 1 cup of kosher salt per gallon of water (about 60 g per liter). Add sugar, herbs, citrus or peppercorns if you like.
• Time: about 1 hour per pound, for no more than 24 hours. Longer can make the meat spongy.
• Keep it cold: the turkey and brine must stay at 40°F (4°C) or below the whole time, in the fridge or a cooler with plenty of ice.
• Rinse and dry: rinse briefly, then pat completely dry before roasting.

Pros: very juicy. Cons: needs a big container and lots of fridge or cooler space.

Dry brine

You rub salt directly onto the turkey and let it rest.

• Basic ratio: about 1 tablespoon of kosher salt per 4 to 5 pounds of turkey.
• Time: 1 to 3 days in the fridge.
• Leave the bird uncovered for the last day so the skin dries out and crisps up in the oven.
• No rinsing needed. Just pat dry.

Pros: crispier skin, less mess, no giant bucket. Cons: slightly less juicy than a wet brine.

Don't brine these turkeys

Check the label. Kosher, self-basting or "enhanced" turkeys have already been salted. Brining them makes them far too salty.

Fit it into your timeline

Brining happens after thawing, so plan an extra 1 to 3 days. A frozen turkey needs to be fully thawed before it goes in the brine.