Brined turkey

For many Americans, the turkey is the quintessential holiday bird. And while the turkey has been a part of American holidays for centuries, the tradition of brining the bird is a relatively new one.

The process of brining meat is a centuries-old method of preserving food. Salting meat was a way to keep it from spoiling, and the process of brining – soaking the meat in a salt water solution – was a way to infuse it with flavor.

The modern tradition of brining turkey began in the 1970s, when food scientist Harold McGee published a paper on the science of brining. McGee’s paper caught the attention of James Beard, the famed cookbook author and cooking teacher. Beard was intrigued by the idea of brining meat, and he began experimenting with the technique.

Advice

Brining your turkey can be a great way to ensure juicy and flavorful meat that your family and friends will love. When brining your turkey, make sure to start the process at least 24 hours before you plan to cook it, and be sure to refrigerate the turkey and brine solution at all times. In addition, use a food grade container to hold the solution and make sure to use enough salt in the brine to ensure that the turkey is fully submerged. Finally, be sure to rinse the turkey off after brining and pat it dry before you begin cooking it to remove any excess salt.

Jump to: Ingredient Breakdown Insights

Recipes

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Dry-Brined Turkey With Sheet-Pan Gravy

  • GRAVY
  • salt
  • all purpose flour
  • apple cider vinegar
  • soy sauce
  • cheater turkey stock
  • butter
  • TURKEY
  • turkey
  • thyme
  • salt
  • light brown sugar
  • olive oil
  • black pepper
  • garlic
  • lemon
  • onion
  • butter
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Grilled Brined Turkey

  • black peppercorn
  • coriander seed
  • celery
  • sage
  • thyme
  • onion
  • italian parsley
  • fennel seed
  • red pepper flake
  • turkey
  • bay leaf
  • water
  • leek
  • star anise
  • carrot
  • salt
  • sugar
  • olive oil
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Roasted Salt-Brined Turkey

  • turkey
  • giblet gravy
  • thyme
  • salt
  • thyme
  • onion
  • chicken stock
  • orange juice
  • lemon juice
  • celery
  • bay leaf
  • pepper
  • garlic
  • sage
  • butter
  • bacon
  • brine
  • salt
  • water
  • range turkey neck
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Slow-Smoked and Spice-Brined Turkey

  • black pepper
  • vegetable oil
  • red sichuan peppercorn
  • coriander seed
  • ginger
  • turkey
  • honey
  • salt
  • stovetop smoker oak wood chip
  • anise seed
  • black peppercorn
  • fennel seed
  • water
  • cinnamon
  • shaoxing wine
  • black cardamom
  • star anise

Ingredient Breakdown

 
salt
turkey
butter
garlic
black peppercorn
bay leaf
thyme
onion
black pepper
clove
sugar
fennel seed
lemon zest
sage
water
dark brown sugar
bourbon
tea
orange
lemon
vegetable oil
coriander seed
juniper berry
parsley
herb
all purpose flour
light brown sugar
olive oil
apple cider vinegar
soy sauce
cinnamon
chicken stock
red pepper flake
bacon
honey
paprika
celery
star anise
ginger
rosemary
maple syrup
white wine
apple
citrus
chicken broth
cheater turkey stock
parsnip
allspice berry
sourdough
brussels sprout
maple sugar
star anise pod
buttermilk powder
disposable foil
savory
cumin
mustard powder
cayenne pepper
hot smoked paprika
turkey stock
guinness stout
yellow mustard seed
dijon mustard
brown mustard
cumin seed
italian parsley
leek
carrot
asian sesame oil
green onion
chipotle
chile paste gochujang
sunflower
giblet gravy
range turkey neck
orange juice
lemon juice
pepper
red sichuan peppercorn
stovetop smoker oak wood chip
anise seed
shaoxing wine
black cardamom

Insights

Correlated with Lower Ratings

  • turkey

Correlated with Higher Ratings

  • butter
  • bay leaf

Staple Ingredients

  • turkey 45%
  • salt 40%

Usual Ingredients

  • onion 30%
  • butter 25%
  • garlic 25%
  • thyme 25%