10 Turkey Brine Recipes to Keep Your Meat Moist (2024)

FAQs

What is the formula for brine? ›

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. 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.

During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy. Since the turkey absorbs salt too, it also gets nicely seasoned.

Round up not down — if you have a 7.5 lb turkey make enough brine for 8 lbs. Some state a ratio of 1 cup salt to 1 gallon water (1 Tbsp per cup instead of 1 Tbsp per 2 cups) however others say the solution should be 5 – 8% salt to water by weight.

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.

Refrigerate, uncovered, for at least 24 hours and up to 2 days (the turkey needs ample time to dry off after its long bath). Now, all that's left to do is cook that bird. We promise crispy skin and juicy meat, no basting necessary.

Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.

Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours. After the brine period, brush off any brine and discard. Let the bird sit naked in the fridge for 4 hours if possible to dry out or pat the bird dry and proceed with my Herb Roasted Turkey recipe.

Too little salt won't produce an effective brine, and too much will make the turkey salty. If you'd like to add beer or juice for even more flavor, substitute it for some of the ice.

When you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. Brining for too long can result in meat that tastes overly-salty and has a spongy texture.

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.

How many cups of salt per gallon for turkey brine? ›

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.

The traditional brine is made from a ratio of 1 cup of salt to 1 gallon of water. This is based on table salt. One cup of table salt weighs in at 10 ounces. So we want 10 ounces of salt (by weight) per gallon of water.

Salt brine is a solution of salt (typically sodium chloride) and water. It has a freezing point lower than pure water and, as such, is a useful tool in reducing the adhesion of snow and ice to road surfaces.

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.

Brine is a saturated or strongly concentrated solution of water and salt especially sodium chloride. Examle : 1) a strong saline solution (as of calcium chloride) 2) the water of a sea or salt lake. 3) solution of potassium chloride in water. 4) Salt water used for preserving and pickling foods.

For all-purpose brine, a good rule of thumb is: ¼ cup of kosher salt and ¼ cup of sugar for every quart of water. You can also add aromatics or other flavorings to intensify the seasoning, like whole peppercorns, garlic cloves, dried herbs, whole spices, citrus or other fruit, mirepoix or fruit juices.