How Long Does It Take to Brine a Turkey?

Quick Answer

12–24 hours for a traditional wet brine and 24–72 hours for a dry brine. Most home cooks brine their turkey overnight (12–16 hours), which is the sweet spot for flavor and moisture. A quick brine of 4–6 hours works in a pinch, while dry brining for 48–72 hours produces the crispiest skin and deepest seasoning. Over-brining past 24 hours (wet) makes the meat spongy and overly salty.

Brining Time by Method and Weight

Wet Brine

Turkey Weight	Minimum Time	Ideal Time	Maximum Time
8–10 lbs	4–6 hours	12 hours	18 hours
10–14 lbs	8–12 hours	16 hours	24 hours
14–18 lbs	12–16 hours	18 hours	24 hours
18–22 lbs	16–20 hours	20 hours	24 hours
22+ lbs	18–24 hours	24 hours	24 hours

Do not wet brine for more than 24 hours. Beyond this, the meat becomes overly saturated, resulting in a mushy, salty texture.

Dry Brine

Turkey Weight	Minimum Time	Ideal Time	Maximum Time
8–10 lbs	12 hours	24–36 hours	48 hours
10–14 lbs	24 hours	36–48 hours	72 hours
14–18 lbs	24 hours	48 hours	72 hours
18–22 lbs	24 hours	48–72 hours	72 hours
22+ lbs	36 hours	48–72 hours	72 hours

Dry brining is more forgiving than wet brining. Even 72 hours won't over-salt the turkey if you use the right amount of salt.

Wet Brine vs Dry Brine

Factor	Wet Brine	Dry Brine
Time needed	12–24 hours	24–72 hours
Fridge space	Large – need container + liquid	Small – turkey on a sheet pan
Skin crispiness	Good (must pat very dry)	Excellent (skin dries in fridge)
Flavor depth	Good, evenly seasoned	Excellent, more concentrated
Difficulty	Easy	Very easy
Juiciness	Very juicy (absorbs water)	Juicy (retains natural moisture)
Equipment	Large pot, bucket, or brining bag	Sheet pan and rack
Mess	High (gallons of liquid)	Low (just salt and turkey)

How to Wet Brine a Turkey

Basic Wet Brine Recipe

• 1 gallon cold water
• 1 cup kosher salt (or 1/2 cup table salt)
• 1/2 cup brown sugar (optional)
• Aromatics: bay leaves, peppercorns, garlic, thyme, rosemary

Steps

1. Dissolve salt and sugar in 4 cups of hot water. Stir until fully dissolved.
2. Cool the brine by adding remaining cold water and ice. The brine must be below 40°F before adding the turkey.
3. Submerge the turkey in brine. Use a large stockpot, food-safe bucket, cooler with ice, or brining bag.
4. Refrigerate for 12–24 hours at 40°F or below.
5. Remove and rinse the turkey. Pat very dry with paper towels inside and out.
6. Air-dry uncovered in the fridge on a rack for 8–24 hours for crispier skin (optional but recommended).

Flavor Variations

Style	Add to Brine
Classic herb	Bay leaves, thyme, rosemary, peppercorns, garlic
Apple cider	Replace half the water with apple cider; add cinnamon sticks
Citrus	Orange and lemon slices, juniper berries
Spicy Cajun	Cayenne, paprika, onion powder, garlic powder
Maple bourbon	Maple syrup (1 cup), bourbon (1/2 cup), whole cloves
Asian-inspired	Soy sauce, ginger, star anise, rice vinegar

How to Dry Brine a Turkey

Basic Dry Brine Recipe

• 1 tablespoon kosher salt per 5 lbs of turkey
• 1 teaspoon baking powder per 5 lbs (for extra-crispy skin)
• Black pepper, herbs, and spices as desired

Steps

1. Mix salt with baking powder and desired seasonings.
2. Pat the turkey dry with paper towels.
3. Season generously all over, including under the skin on the breast and thighs.
4. Don't forget the inside cavity.
5. Place on a rack set over a sheet pan, breast-side up.
6. Refrigerate uncovered for 24–72 hours. The skin will look dry and slightly translucent – this is normal and desirable.
7. Do not rinse before cooking. The salt has been absorbed.

Quick Brine (4–6 Hours)

Short on time? A concentrated quick brine can still improve your turkey:

• Double the salt concentration: 2 cups kosher salt per gallon of water.
• Brine for 4–6 hours (no more – the higher concentration speeds the process).
• Rinse the turkey thoroughly after removing from brine.
• Pat extremely dry. Allow 1 hour of air-drying in the fridge if possible.

This won't produce the same depth of flavor as a longer brine, but it will noticeably improve juiciness over an unbrined bird.

Common Brining Mistakes

• Over-brining: Wet brining past 24 hours makes meat mushy and too salty.
• Not keeping it cold: The turkey must stay at 40°F or below the entire time. Use a cooler with ice if your fridge can't fit the container.
• Brining a pre-brined turkey: Many store-bought turkeys (especially Butterball) are pre-injected with a salt solution. Check the label – brining these birds makes them inedibly salty.
• Not drying the skin: Wet skin won't crisp. Pat dry and ideally air-dry uncovered in the fridge.
• Using iodized table salt: It can impart a metallic flavor. Use kosher salt or sea salt.
• Skipping the rinse (wet brine): Always rinse a wet-brined turkey to remove surface salt.

Timeline for Thanksgiving

Day	Task
Monday (4 days before)	Start thawing turkey in fridge (allow 24 hours per 5 lbs)
Tuesday (3 days before)	Start dry brine (or wait until Wednesday for wet brine)
Wednesday (day before)	Start wet brine in the morning. Prep sides.
Thursday morning	Remove from brine, rinse (wet only), pat dry, bring to room temp 1 hour
Thursday	Roast the turkey