How to Turkey Brine with Wet & Dry Rubs

 


How to brine a turkey

Two methods, one pouch. Rub it on dry for crisp skin, or dissolve it into a wet brine if that is how you cook. Ratios and timing below.

METHOD ONE

Dry rub

Less work, better skin, no bucket. This is the one we recommend.

  1. Pat the bird completely dry and remove the giblets.
  2. Rub the salt over the skin, under it wherever you can reach, and inside the cavity.
  3. Rest it uncovered on a rack over a sheet pan in the refrigerator.
  4. Do not rinse. Pat dry and roast, pulling the bird at 165°F measured in three places.
Bird weight How much Rest time
8 – 12 lb About half the pouch 12 hrs
12 – 16 lb About two thirds 12 – 18 hrs
16 – 20 lb The whole pouch 18 – 24 hrs
20 – 24 lb The whole pouch, generously 24 hrs

METHOD TWO

Wet brine

The traditional soak. Same salt, dissolved, if you prefer to submerge.

  1. Stir the salt into cool water until fully dissolved.
  2. Submerge the bird completely. Add water to cover if needed.
  3. Refrigerate, or use a cooler held below 40°F with ice.
  4. Drain, pat dry thoroughly, and roast to 165°F.
Bird weight Salt Water Soak
8 – 12 lb 1 pouch 1 gallon 8 hrs
12 – 16 lb 1 pouch 1½ gallons 10 hrs
16 – 20 lb 1½ pouches 2 gallons 12 hrs
20 – 24 lb 2 pouches 2½ gallons 12 hrs

A wet brine seasons but it does not dry the skin, so you trade crisp for convenience. If you want both, brine wet and then rest the bird uncovered in the refrigerator for a few hours before roasting.

BEFORE YOU START

Thaw first, and start earlier than you think

A frozen bird cannot be brined. Allow 24 hours of refrigerator thawing for every four to five pounds, then add your brining time on top.

Bird weight Thaw time in the refrigerator
12 lb 3 days
16 lb 4 days
20 lb 5 days
24 lb 6 days

Working backward from a Thursday dinner, a 20 lb bird wants to come out of the freezer the Saturday before and get its salt on Wednesday morning.

PRINTABLE GUIDE

Get the ratios as a one-page PDF

Both methods, every weight, the thaw countdown and a roasting chart. Sized to print and stick on the refrigerator door.

One email with the guide, then occasional recipes and seasonal notes. Unsubscribe any time.

THE LINE

Five blends, one method

Every variety works the same way. Pick by how you want the bird to taste.

Classic Butcher'sCracked five pepper and turbinado
Harvest HerbRosemary, thyme, savory, marjoram
Garlic MedleyRoasted garlic, onion, parsley
Louisiana CajunSmoked paprika, cayenne, garlic
Applewood MapleApplewood smoked salt, maple sugar

QUESTIONS

The ones we actually get asked

Do I rinse it off before roasting?

No. Rinsing undoes the work and spreads bacteria around your sink. The USDA advises against washing raw turkey. Pat it dry and roast.

Will it be too salty?

Not at one pouch per bird. The ratio is calculated for a whole turkey with the skin on. Most of the salt stays on the surface and in the skin.

Can I do it in less than 12 hours?

You can, and it still helps, but the skin needs time in dry air. Under about eight hours you get seasoning without the crisp.

Uncovered in the refrigerator, really?

Yes, and that is the whole point. Air moving over the surface is what dries the skin. On a rack over a sheet pan, on any shelf.

What if my bird is pre-brined or kosher?

Use about half. Pre-brined and kosher birds already carry salt, so a full dose stacks on top of it.

Does this work on anything other than turkey?

Chicken, pork roast and holiday ham all take the same treatment. Scale by weight and shorten the rest for smaller cuts.

Hand crafted and packed in small batches in Everett, Washington.
Caravel Gourmet · Packed in the USA