The Only Way To Avoid Dry Turkey This Thanksgiving

Between all of the different components of a Thanksgiving dinner—the stuffing, gravy, myriad of sides, and pies—the turkey should presumably be the easy part, right? Oh, if only it was as simple as just tucking the bird into the oven, letting it do its thing, and being rewarded with perfectly succulent meat every time. 

The main attraction is an annoyingly tricky thing to master, and it seems like just about everyone has an opinion in regards to ensuring a moist bird. I’ll never forget the year my dad was convinced that the secret involved injecting the roasting turkey with white zinfandel every 15 minutes after a colleague swore by it. 

Gimmicks aside, the best way to avoid a dry turkey is the most tried and true: brine it. This basic approach is what we at Simply Recipes have relied on for years and has yet to let us down—it’s foolproof. 

The Science Behind Brining and Why It Works

To brine your turkey simply means to submerge it in a saltwater solution and refrigerate it for about 24 hours before roasting. Doing this prevents the turkey from drying out in the oven because the meat is better equipped to retain moisture.

The basic brine ratio is a mixture of 4 quarts of water to 1 cup of kosher salt, which is heated to ensure the salt fully dissolves. While you can keep the brine to nothing but salt and water, tossing some herbs, spices, and aromatics in the mix helps boost the flavor of your bird. Herbs like sage and rosemary, lemon or orange peels, black peppercorns, and smashed garlic cloves are just a few great additions. 

Tips and Tricks for a Winning Brined Turkey

• Reader Natalie remarked that, when following our brine recipe, she “used rosemary instead of sage, and also added cranberries & orange juice to the brine.” Other great additions are fennel or coriander seeds, juniper berries, fresh thyme sprigs, sliced shallot or onion, or even a splash of apple cider.
• Instead of fresh herbs, you can also use dried herbs—just add half the amount.
• If you don’t have any kosher salt, you can use table salt. It’s saltier than the former, though, so just use 3/4 cup.
• This brine is equally great for smoked and deep-fried turkeys, if either are your thing. “I have smoked a couple of turkeys with this brine recipe using hickory chips. A very moist turkey and my in-laws thought it was great, says reader Ken. Reader Christine B, on the other hand, noted that it “works perfectly with [her] husband’s skill at deep frying.”
• Not into turkey? Reader Christine used this recipe to brine a duck. “Supermarkets usually sell them frozen and the meat can be tough. I cut the recipe by half, then the salt again by half. Added 4 whole allspice, and some white wine. Then stirred in the orange sauce packet they give you after the brine cooled. Left the bird in the mixture for 18 hours. Wow, huge success. The citrus is a natural complement to duck and the acids help tenderize the meat.”