How long should you brine a turkey, and how much salt should be added?

Question

How long should a turkey brine, and how much salt should be added to the water? Are both answers proportional to the weight of the turkey in pounds, if so is there a formula used?

Answer 1

I'm on the same search right now! I'm also wondering whether I can also inject marinade into a bird that has been brined, and in which order. Here's what I've come up with:

Most brine recipes recommend letting the bird brine at least 10 hours, preferably overnight, and some say up to three days! If you're only going to brine the bird, I'd recommend sticking it in the brine 24 hours before you plan on cooking it.

If you plan to inject marinade into the bird (usually used when frying the turkey), as well as brine it, start 48 hours before you plan to cook. Brine the bird for 24 hours, then rinse and pat dry. Inject the bird and allow to sit for another 24 hours.

As to proportions, a good rule of thumb is 1 cup of salt for every gallon of water you use. The only rule pertaining to quantity of water is to use enough to cover the whole bird. Other ingredients are at your discretion.

A couple of other quick tips:
-Make sure that you remove the neck and giblets from inside the bird before brining!
-Rinse the bird with cold water, inside and out, before brining.
-This is a personal preference, but I live in a city where the water is heavily chlorinated. I prefer to use filtered water or spring water for brining.

Hope this has been helpful!

Answer 2

I have brined mine up to 2 days before I cooked my bird. It was a 10 pounder.I added 1/2 cup of Kosher salt, 1/2 cup of sugar to the water to cover the bird and it was GREAT!

Answer 3

Brining is a method of marinating in seasoned, salted water to increase the moisture content of the turkey. Amazingly, it doesn't make the turkey taste salty. When done properly, brining makes the meat very juicy and if seasoning is added to the brining liquid, the flavors are trapped in the meat as well. Our method of "flavor brining" is used to enhance the taste and texture of the turkey; not preserve it.

Equipment & Ingredients

Heavy-duty plastic tub, stockpot, earthenware crock, stainless steel bowl or other container made of non-corrosive material large enough to hold the turkey and about 8 quarts of water
Large heavy plastic bag
Large stock pot
One fresh or thawed Foster Farms® turkey
Brine mixture (see below)

Line container with heavy plastic bag.

To make brine: In different large stockpot mix 8 quarts water and 2 cups kosher salt. Bring to a boil; stir to dissolve salt. Remove from heat; stir in ½ cup brown sugar and other desired seasonings (garlic, herbs, and spices).

Refrigerate brine overnight or until chilled.
Remove giblets and neck from turkey cavity. Rinse turkey cavity and skin under cold water.
Place turkey in lined container. Add brine.

Gather plastic bag tightly around turkey so that the bird is covered with brine; squeeze out excess air from bag. Seal bag.

Refrigerate turkey in brine at least 8 hours and up to 18 hours, following desired recipe.

Remove turkey from brine; rinse cavity and skin under cool water. Pat dry inside and out. Discard brine.

Immediately cook turkey according to package directions.



Additional Tips

Always refrigerate turkey and brine.
Heating the brine solution dissolves the salt and enhances the flavor of any seasonings.

Brine should be cold before adding the turkey or the meat will absorb too much salt.

A brine solution guideline: 1 gallon liquid to 1 cup kosher salt or 1 gallon liquid to ½ cup table salt.

For a delicious twist, try our Honey Garlic Brine: 8 quarts water, 2 cups Kosher salt, 1 cup honey, 8 cloves garlic, peeled and halved and 4 sprigs rosemary. Bring water and salt to a boil; stir to dissolve salt. Remove from heat; stir in remaining ingredients. Refrigerate overnight or until well chilled. Proceed with above recipe. (To replace Kosher salt with table salt, reduce salt to 1 cup.)

Discard brine after use.

When stuffing turkey, brine the turkey first. Cook immediately after stuffing.

If turkey is left in brine too long it will taste over seasoned and have a mushy texture.

Answer 4

I think you ownly need to keep the turkey in the oven for ownly 250 minutes and you need to put 1in the half cup of salt on the turkey because i konw you don't want your turkey to have a lot of salt on it.

Answer 5

it should be at least 8 hours, I do nine in salt, water, sugar, bay leaves, pepper corns, garlic & onion powder for 24 hrs.