Brine a turkey for 12 to 48 hours, depending on the brining method and the bird's size.

Recommended Brining Times

• For wet brining, soak the turkey in saltwater for 24 to 36 hours if it's under 15 pounds. Larger birds can brine for up to 48 to 72 hours; just reduce salt for longer brining.

• For dry brining, rub with salt and refrigerate for 12 to 24 hours.

• A general guideline is about 1 hour per pound but try not to exceed 24-48 hours for typical recipes.

• If adding acidic ingredients like vinegar or citrus, limit brining to under 24 hours to avoid mushy meat.

Food Safety Tips

• Keep the turkey and brine below 40°F to prevent bacterial growth.

• Ensure the turkey is fully submerged during wet brining for optimal flavor absorption.

Preparation Advice

• After brining, let the turkey air dry in the fridge for 12 to 24 hours for crispier skin.

• Adjust salt quantity if brining for longer periods to prevent the meat from becoming too salty.