My Favorite Turkey Brine Recipe - Oh Sweet Basil (2024)

FAQs

What is the salt and sugar ratio for a brine? ›

Bring a quart of water, ½ cup kosher salt, and ½ cup brown sugar to a boil, along with any herbs and spices you choose. Simmer to dissolve the salt and sugar and release the aromatic oils from the added flavorings. At this point, the brine must be cooled to at least 40° to prevent bacterial growth in the meat.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

Dry brining takes longer than wet brining but requires less refrigerator space and results in browner and crispier skin. Before brining, some prep work needs to be done. If purchasing a frozen turkey, make sure it is thawed before brining.

Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator.

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

Can you use too much salt when brining a turkey? ›

It is the salt that you need to pay particular attention to, as if the concentration of salt in the brine is too high then the turkey could become too salty, particularly if you are soaking it for a long period.

Add mixture to remaining cold water to quickly cool brine down before pouring over turkey. Soak meat in brine for 1 – 1.5 hrs per pound of turkey, turning turkey once. Rinse turkey after brining to remove excess salt, pat skin dry before cooking.

Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn't really come in the form of turkey juices—it's plain old tap water.

Yes, a turkey that's been brined will cook faster than one that hasn't!

Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

Because brining can be used for flavor enhancement and to fully cure with the aid of nitrites, the salt ratio can vary from 5-20%. Generally a 5% salt solution is a good all-purpose recipe for most flavor enhancement but for fully curing hams, or corned beef a stronger solution is needed.