What if you’re brining a turkey? I often recommend brining a turkey as a dry brine to keep the turkey super juicy. So it’s a quick one day process that you can then slow cook (or roast) for a full 16 hours. A 15 pound turkey brined for 24 hours will be just about done (it was just perfect).

Should I brine a Butterball turkey?

Brined turkeys don’t have the same crispy skin as non-brined ones. Instead, they offer an additional tenderness and moistness. They are also quite tasty. To get the best result, cook the turkey at 400°F (205 C) for an hour and then at 350°F (175°C) for four hours. Remove the turkey from the oven and let it rest for 20 minutes.

How long should I brine a 10 pound turkey?

After a 10 pound turkey has been cooked, the brine will have evaporated and the bottom will not be wet. If there is no more liquid coming out of your bird after you have left your turkey in the refrigerator for eight hours, your turkey probably needs to go back in and brine some more.

Can you brine a turkey without salt?

Brine is an acid solution, so don’t add salt to it. The brine solution should be about two times as salty as the bird. For a turkey that weighs 10 pounds, we use 1 part distilled white vinegar and 3 parts water.

How long should you brine a turkey before cooking?

The traditional method would be to pour enough liquid so it covers the breasts, let it sit on the breast for at least 4 hours, turning it occasionally to ensure even salting, then place it in the refrigerator for a day. To ensure even seasoning, place the turkey in a roasting bag before placing in the sink.

Thereof, how long should you brine a 12 lb turkey?

5 tablespoons salt to 1 gallon water in 2 gallons cold water. Dissolve the salt and bring the solution to room temperature. To make the brine, combine 1 gallon (4 cups) water with 2 cups table salt, stir well and allow the salt to dissolve completely. You can save the remaining brine for another turkey.

Does brining a turkey make it salty?

Salting a turkey after you cook can give the turkey extra flavor and help it keep better – longer for cooking.

Do you cook a turkey at 325 or 350?

This is a common question. According to what temperature the turkey has to set or go in the oven?. And the answer is: The temperature that turkey has to achieve is between 350 and 375 degrees Fahrenheit at the beginning of the cooking process. This depends on the size of the bird. For turkeys about 10 to 16 lbs., cook at 375 degrees Fahrenheit.

Also, how much salt do you use in a brine?

Which is better dry or wet brine turkey?

For dry brining, remove the turkey from the refrigerator about 15 minutes or more before cooking. This time allows the turkey to reach the desired temperature (40ºF to 45ºF) as well as the salt to penetrate. Place the turkey in a foil-lined baking dish or roasting pan large enough to accommodate the size of the turkey.

Do you rinse a turkey after brining?

Turkey: If brining a turkey (or any other turkey recipe) where you do not cook the skin and you rinse away the salt water that’s packed into the bird, the skin won’t crisp up as well as it would have with a full brine. Instead, just salt and leave it be.

How much salt is needed to brine a turkey?

Once the bird has been placed in the brine, the water should be salted to taste. For whole poultry, 1 gallon of salted water should be at least 1/4 cup of salt. You might find it easier to prepare the brine first, then add the salt at the end to make sure the final solution is appropriately salty.

What kind of container can I use to brine a turkey?

The kind of container you use is important, as there are different requirements. The brine has to keep the turkey moist, as well as contain the right amount of sodium to prevent spoilage. Baking turkeys in a large plastic container is best.

Does a brined turkey cook faster?

Brining is a traditional way to give turkey a boost, and it’s not that surprising that a brined turkey cooks quicker and results in less greasy gravy. Brining ensures the turkey is fully cooked—even those big Thanksgiving meals.

Subsequently, one may also ask, how much salt do I need to brine a 10 pound turkey?

The answer is one cup of table salt per gallon of water. If you don’t know your volume, you can just add one cup per pound while salting. Then you have the option of using about 1/2 more or less at a time until you achieve the required volume.

Can I use iodized salt to brine a turkey?

Instead of salt and water, use about a tablespoon of a mixture of 1 tablespoon of iodized, non-iodized, or other type of salt and 1/8 cup water to brine your turkey. Use this method if you plan to prepare your turkey with your own homemade mixture of marinade, basting, and flavorings and your own cooking instructions.

Do you rinse a brined turkey before cooking?

Brined turkey can be cooked with little difficulty, but it is important to make sure the brine has been thoroughly removed before cooking, as residual salt from the brine will kill off the flavor of the bird and prevent tender, moist meat.

What happens if you brine a turkey too long?

Overbrining, or overcooking, the turkey will make it taste too salty and bitter. An overbrined turkey will also get greasy as the brine solution builds up along the surface of your bird.

Is brining a turkey worth it?

Brining is a great way to get a great-tasting turkey, and it’s the only method that delivers a moist, tender, meat-inside-meat-outside bird. You can brine a turkey for 24 hours or up to three days — that’s the length of time it says on the box — if you want to give your bird a jump.

Can you brine a turkey for 3 days?

Brining is a popular method of cooking meat – poultry and seafood – both to increase flavor (and keep it from drying out) while also tenderizing and shortening its preparation time. The most common method of brining is refrigerating the turkey in your fridge for a day or two before roasting.

How large of a turkey do I need?


To make 12 to 15 pounds of turkey you need 12 pounds of ground turkey. To make 20 to 25 pounds of turkey you need 20 pounds of meat.