If you’re wondering how to fit an enormous brine-bathing bird into your fridge this holiday season, stop wondering. Alton Brown’s wet-brined turkey recipe uses an insulated cooler instead, freeing up precious refrigerator space while seasoning the bird throughout.
The brine—a simple mixture of kosher salt, sugar, and vegetable broth—helps the turkey retain moisture as it roasts. Once the bird has had its soak, pat it thoroughly dry and send it into a blazing-hot 500°F oven to get the skin hurtling toward golden and crisp. After 30–40 minutes, you’ll shield the breast with foil, lower the heat to 350°F, and let the turkey finish roasting.
That’s right: No basting. No hovering by the oven. Just a little advance planning and plenty of time to focus on sweet potatoes, apple pie, and the rest of your Thanksgiving feast.
If you'd rather skip the wet brine, try our dry-brined turkey. Short on time? Chris Morocco's turkey in parts cooks in under two hours.
Brined Turkey FAQ
How long should you brine a turkey?
For a 14–18-lb. turkey, plan on 8–12 hours in the brine—enough time for the salt to work its way into the meat, seasoning it and helping it retain moisture. You may be tempted to leave the turkey soaking for 24 hours, but an extended brine can make it overly salty. Stick to the recommended window.
Is brining turkey in a cooler safe?
Yes, as long as you can keep the brine at or below 40°F the entire time. Use a thoroughly cleaned, food-safe insulated cooler and monitor the liquid with a probe thermometer. Add sealed ice packs as needed to maintain a safe temperature. The goal is to keep the turkey just as cold as it would be in the refrigerator.
Can you brine a turkey that's already been brined?
It’s best not to. Many supermarket turkeys are sold prebrined or injected with a salt solution, sometimes labeled self-basting, enhanced, or contains a solution. Brining one again can make the meat too salty. Check the packaging before you begin and choose an unbrined turkey for this recipe.
How do you keep gravy made from brined turkey from getting too salty?
Brining seasons the turkey, but it can also make the pan drippings quite salty. Taste the gravy before adding any extra seasoning, and use low-sodium or unsalted broth for more control. If the finished gravy is too salty, add a few pats of unsalted butter or thin the gravy with salt-free broth.