A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining, and whether you roast it whole or spatchcock it, these methods can transform your bird into the centerpiece of a memorable feast. Who's ready?
Wet Brine vs. Dry Brine
Brining is a popular method to season and make a moist turkey, but there are two main approaches: wet brining and dry brining, and everyone has a POV.
- Wet turkey brine involves soaking the turkey in a saltwater solution, often enhanced with sugar, herbs, and extra spices. It's our preferred method, and we're including the recipe we use below. This basic brine adds moisture to the meat, resulting in a juicy bird, though it requires more space and is harder to get crisp skin (don't worry, we have a solution).
- Dry brining, on the other hand, involves rubbing the turkey with a dry brine, which is usually a salt-based mixture and letting it rest uncovered in the fridge. This method concentrates flavor, takes up less space, and promotes crispy skin during roasting. Both methods work well, so your choice depends on flavor preference and cooking priorities.
Wet Brine Ingredients
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 4 garlic cloves (or garlic powder equivalent)
- Peppercorns or other spices
The Turkey Brine Recipe We've Been Using for a Decade
Make the Simple Brine:
- Boil the vegetable stock, brown sugar, kosher salt, peppercorns, and garlic cloves in a large stockpot over medium-high heat
- Stir ingredients to dissolve the solids.
- Remove the brine from the stove, let it cool to room temperature, and stick it in the fridge.
Use the Brine:
- We find the best brine time to be overnight, at least 8-12 hours in a refrigerator or cool area.
- Take the giblet bag out of the bird cavity, then put your cold brine and raw turkey in a 5-gallon bucket breast side down so you can use the little handle that's attached to most frozen turkey legs.
- Add cold water and ice to the the brine solution until the uncooked turkey is covered. (We've never done this with a larger turkey, like an 18- or 20-pound turkey, and we're not sure how that would fit into the bucket so adjust your cold water and ice accordingly.)
How We Roast Our Bird
- When you're ready to roast, take the bird out of the brine, rinse it with cold water and pat it dry with paper towels. Dump the brine.
- Pat the turkey dry and rub the skin all over with canola oil
- For extra flavor while roasting, we stuff the bird cavity with aromatic herbs (rosemary sprigs, fresh herbs, sage etc.), apples, leftover oranges, or orange peels, and cinnamon sticks.
- We cook our turkey at 500 degrees F for 30 minutes or until the outside gets crispy then we lower the oven to 350 degrees for the rest of the cooking time until it reaches 165 degrees on the meat thermometer.
- For a juicy turkey, we let it rest for 15 minutes or so before carving.
To spatchcock or leave the bird whole?
Ah, another debate. Deciding whether to spatchcock or leave the bird whole depends on your cooking goals. Spatchcocking involves removing the backbone and flattening the bird, which leads to faster, more even cooking. A whole turkey, on the other hand, offers the classic holiday bird look that many associate with holiday feasts.
Pros of Spatchcocking
- Reduces hours of cooking time significantly.
- Promotes even browning of turkey skin and uniform doneness.
- Prevents the breast from overcooking while the dark meat finishes.
Cons of Spatchcocking
- Requires more prep work, including cutting the backbone.
- Can be less visually impressive on the table.
Pros of Leaving the Bird Whole
- Classic presentation for carving and serving.
- No additional preparation needed.
Cons of Leaving the Bird Whole
- Longer cooking time increases the risk of dry breast meat.
- Uneven cooking between breast and dark meat is common.
