Steps
These steps combine a USDA Food Safety and Inspection Service article, hosted by UW–Madison Extension, with Illinois Extension's advice on which turkey to brine. Each step cites its source.
- Start with a fresh or completely thawed turkey that is not pre-basted or self-basted. Fresh turkeys keep only one to two days in the refrigerator, so time the purchase.[4][5]
- Don't wash the bird before brining: washing raw poultry spreads bacteria.[6]
- Mix the brine until all the salt dissolves. If the recipe heats it, cool it to room temperature before using it.[7][2]
- Put the turkey breast down in a food-grade plastic, stainless steel or glass container, or a brining bag, that fits in your refrigerator. Cover the turkey with brine and put a lid on it.[8][9]
- Refrigerate at 40°F or less, for the time in your recipe but no longer than two days. Never leave it out at room temperature.[1][2]
- Cook to 165°F in the innermost thigh, the innermost wing and the thickest part of the breast.[3]
No room in the refrigerator?
Illinois Extension allows a cooler with 5 to 6 ice packs, as long as the turkey and brine stay at 40 degrees or below the whole time. It also notes that a smaller turkey, 12 to 14 pounds, is easier to brine.[10]
To rinse or not
The USDA article says not to wash the bird. If you must rinse it after brining: clear dishes, towels and sponges away from the sink, cover the area with paper towels, run the water gently so it doesn't splash, then clean the sink and the area around it with hot soapy water.[6][11][12][13]
Nebraska Extension says the same: if brining makes you rinse, clean and then sanitize every surface afterward. One sanitizer Illinois gives is 1 tablespoon of unscented liquid chlorine bleach per gallon of water.[14][15]
Illinois's brine recipe page still says to wash the bird inside and out. That conflicts with its own food-safety page and with USDA, which both say not to wash raw poultry. We follow USDA.[16][17][6]
Why not a pre-basted turkey
A pre-basted bird has already been injected with a solution of broth, oil or spices. The label says so. Brining it as well can make it too salty.[18][19]
Marinades
A turkey can marinate up to two days in the refrigerator. A marinade that has touched raw poultry can't be used for basting unless it is first brought to a full rolling boil.[20][21]
Sources
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do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
If your brine recipe calls for heating the mixture, be sure to cool it to room temperature before using it. Then place the turkey in the brine and place in the refrigerator. Don't leave the turkey sitting out at room temperature while brining.
Check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165°F for safety.
For brining, start with a fresh turkey or a completely thawed turkey that is not basted or self-basted.
Fresh turkeys can only be kept safely for one to two days, in the refrigerator.
Do NOT wash the bird prior to brining. Washing raw poultry can cause cross-contamination
Prepare the brine by mixing ingredients until all of the salt is dissolved.
Place the bird breast down in a large container made of food-grade plastic, stainless steel or glass, or a brining bag. Be sure the container will fit in your fridge.
Add brine, covering the entire turkey. Carefully secure the container with a lid or cover, so as not to splash other foods or surfaces inside your refrigerator.
Brining should be done in the refrigerator or in a cooler with 5 to 6 ice packs to keep the turkey and brine at 40 degrees or below during the entire brining process. Brining is more manageable with a rather small turkey from 12 to 14 pounds.
If you must rinse the turkey and clean out the cavity, first take the time to remove dishes, dish drainers, dish towels, sponges and other objects from around the sink area. Then cover the area around your sink with paper towels.
Run the water gently to prevent splashing.
Remove the paper towels, clean the sink and the area around the sink with hot soapy water, and proceed with your preparations.
If you must wash or rinse your turkey because of brining or other marinating processes, be sure to thoroughly clean and then sanitize all kitchen surfaces to eliminate the risk of cross-contamination.
For extra protection, you may sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
Wash the bird inside and out and remove the giblet bag and neck.
Washing raw poultry, beef, pork, lamb, or veal before cooking is not recommended, according to the USDA Food Safety and Inspection Service. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.
A pre-basted bird is injected with water, broth, vegetable oil and/or spices to enhance flavor and moistness during cooking. An un-basted turkey has no additional ingredients. Read the label.
Using a pre-basted turkey could result in too much salt.
According to the Food Safety and Inspection Service, turkey can be safely marinated for up to two days in the refrigerator before cooking.
Do not use a marinade that has come into contact with raw meat or poultry for basting without first bringing it to a full rolling boil to destroy harmful bacteria.