How to Brine a Turkey: Easy Wet & Dry Brine Recipes (Salt Ratio + Times)

Learning how to brine a turkey is the easiest way to guarantee juicy, well-seasoned meat. Salt helps the turkey hold on to moisture as it roasts. You can use a wet brine (soaking in salt water) or a dry brine (rubbing with salt). Here are both methods, with ratios and timing.

How to brine a turkey: wet brine vs. dry brine

	Wet brine	Dry brine
Method	Soak in salted water	Rub salt on the skin and refrigerate
Space needed	Large container or bag + fridge or cooler	A tray in the fridge
Time	12–24 hours	1–3 days
Result	Very juicy, softer skin	Juicy with crispier skin and richer turkey flavor

Basic wet brine recipe

This makes about 2 gallons — enough for a 12–16 lb turkey in a brining bag.

• 2 gallons cold water
• 1 cup kosher salt (Diamond Crystal) or 3/4 cup table salt
• 1/2 cup brown sugar (optional)
• 2 bay leaves
• 1 tablespoon black peppercorns
• 4 garlic cloves, smashed
• A few sprigs of thyme and rosemary
• 1 orange, quartered (optional)

Ratio to remember: about 1/2 cup kosher salt per gallon of water. If you use Morton kosher salt, which is denser, use a little less.

How to wet brine a turkey, step by step

1. Warm 4 cups of the water and stir in the salt, sugar and aromatics until dissolved.
2. Add the remaining cold water (or ice) so the brine is fully chilled — never add a turkey to warm brine.
3. Remove the neck and giblets. Place the thawed turkey in a brining bag, food-safe bucket or cooler.
4. Pour in the brine until the turkey is submerged.
5. Keep it at 40°F or below — in the fridge, or in a cooler with ice packs you replace.
6. Brine for 12 to 24 hours.
7. Remove, rinse briefly if you like, and pat very dry. Air-dry uncovered in the fridge for a few hours for crispier skin.

Dry brine recipe

• 1 tablespoon kosher salt (Diamond Crystal) for every 4–5 pounds of turkey
• 1 teaspoon black pepper
• 1 teaspoon dried thyme or sage
• 1 teaspoon brown sugar (optional)
• Zest of 1 lemon or orange (optional)

How to dry brine a turkey

1. Pat the thawed turkey dry.
2. Mix the salt and seasonings.
3. Rub about a third under the breast skin, then season the outside and cavity.
4. Place on a rack over a tray and refrigerate uncovered for 1 to 3 days.
5. Don’t rinse. Roast as usual — the skin will brown beautifully.

How long to brine a turkey

Turkey size	Wet brine	Dry brine
Turkey breast	4–8 hours	12–24 hours
10–14 lb	12–18 hours	24–48 hours
15–20 lb	18–24 hours	48–72 hours

Brining tips and mistakes to avoid

• Check the label. Don’t brine a turkey marked “kosher,” “self-basting,” “enhanced” or “pre-brined” — it already contains salt.
• Keep it cold the entire time (40°F or below).
• Don’t over-brine. Too long in a wet brine makes the texture spongy.
• Go easy on salt in your gravy — the drippings will be saltier than usual.
• Thaw first. Brine only a fully thawed turkey.

Next steps: how to thaw a turkey, how long to cook a turkey and our Thanksgiving dinner ideas.

Now you know how to brine a turkey two ways. If it’s your first time, try the dry brine — it’s the simplest way to learn how to brine a turkey without a bucket or cooler, and the crispy skin is a bonus.

FAQ

Is wet or dry brine better for turkey?

Both work. Dry brining is easier and gives crispier skin; wet brining gives maximum juiciness but needs more space.

How much salt do I need to brine a turkey?

For a wet brine, about 1/2 cup kosher salt per gallon of water. For a dry brine, about 1 tablespoon kosher salt per 4–5 pounds.

Do you rinse a turkey after brining?

Rinse a wet-brined turkey lightly if you like, then dry it well. Don’t rinse a dry-brined turkey.