You should brine your turkey at least 12 to 24 hours before cooking if you are using a wet brine, or start 24 to 72 hours before if you prefer a dry brine method. Brining too long can risk making the meat mushy or overly salty, so it is best to stay under 24 hours for wet brining and up to 3 days for dry brining.

Wet Brine Timing

• Begin brining 12–24 hours before you plan to roast or smoke your turkey.
• Ideally, allow more brining time for larger birds (closer to 24 hours for turkeys over 15 pounds).
• Always keep the turkey and brine below 40°F during the process.

Dry Brine Timing

• Apply the dry brine 24–72 hours ahead of cooking for best flavor and moisture retention.
• After brining, let the turkey air dry in the fridge for 12–24 hours to achieve crispier skin.

General Tips

• Always brine your turkey fully thawed.
• Do not extend brining beyond the recommended time to prevent overly salty or mushy results.
• Plan ahead to ensure space in your fridge for safe storage during brining.