A wet brine soaks a turkey in a saltwater solution, usually for 12 to 24 hours in the refrigerator. A dry brine rubs salt — and often herbs — onto the skin and under it, then the bird rests uncovered in the fridge for 1 to 3 days. Both methods season the meat; only a wet brine adds a lot of extra moisture to the surface.
Wet brine vs. dry brine
| Question | Answer |
|---|---|
| Wet brine | Turkey submerged in salt water, 12–24 hours in the refrigerator |
| Dry brine | Kosher salt on and under the skin, 1–3 days on a rack in the fridge |
| Best when you have a huge pot or a brining bag | Wet brine |
| Best when fridge space is tight | Dry brine — no bucket of liquid |
| Kosher, self-basting or injected turkey | Skip both; those birds are already salted |
Do not brine a kosher turkey, a self-basting turkey, or a bird labeled “enhanced” or injected with a salt solution. Those birds are already seasoned, and a second brine can make them unpleasantly salty. If the packaging mentions a saline solution, roast it as is and go to the seasoning guide for herbs and butter instead.
How to wet brine
A basic wet brine is 1 cup of kosher salt (not iodized table salt, which is denser) dissolved in 1 gallon of cold water, plus aromatics if you like. Use a food-safe brining bag or a stockpot big enough to keep the turkey fully submerged, and park the whole thing in the refrigerator at 40°F or below. The turkey must stay cold. After 12 to 24 hours, lift it out, discard the brine, and pat the skin dry. For food safety, follow the same thawing and roasting rules in the USDA turkey guide: roast at no lower than 325°F and cook to 165°F in the thickest breast, the innermost thigh and the innermost wing.
How to dry brine
Pat a fully thawed turkey dry. Use about 1 tablespoon of kosher salt for every 4 pounds of turkey, and sprinkle it over the skin and inside the cavity — a little under the breast skin if you can loosen it gently. Set the bird on a rack over a rimmed pan, uncovered, in the refrigerator for 24 to 72 hours. The salt draws out moisture, then the meat reabsorbs it, and the skin dries so it browns well. Thanksgiving 2026 is Thursday, November 26, so a 2-day dry brine should start on Tuesday. After brining, roast as usual; time is only a guide, so use the cook-time chart and a thermometer. The Thanksgiving guide and the safe roast-and-stuffing guide cover the oven steps.
Frequently asked questions
How long should you brine a turkey?
A wet brine is typically 12 to 24 hours in the refrigerator. A dry brine usually takes 1 to 3 days. Do not leave a wet-brined bird in the salt water for days on end.
Is a dry brine better than a wet brine?
Neither is required for a safe turkey. A dry brine is easier in a crowded fridge and helps the skin dry for browning. A wet brine seasons the bird in a shorter time but takes more space.
Can you brine a frozen turkey?
No. Thaw it first, in the refrigerator or in cold water, using USDA thaw times. Then brine only if the bird is not kosher, self-basting or already injected.
Helpful kitchen tools
- Granite Ware 19-Inch Oval Roaster Set — The set includes extra-large brining bags and a rack for air-drying a dry-brined bird.
- TempPro TP19H 1-Second Digital Meat Thermometer — Brining does not replace a thermometer; the turkey is done at 165°F.
- OXO Good Grips Oven Thermometer — Confirms the oven is actually at 325°F or above before the bird goes in.
- OXO Good Grips 11-Pound Digital Kitchen Scale — Useful for weighing salt when you scale a brine up or down.
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