As Thanksgiving approaches, many home cooks are starting to think about preparing the star of the holiday meal: the turkey. Brining is a popular technique used by many cooks to help keep the turkey moist and flavorful. However, some wonder if brining the turkey will impact the cooking time. Let’s take a closer look at how brining works and whether it extends the roasting time for your Thanksgiving bird.
What is brining and why is it used?
Brining is the process of soaking meat or poultry in a saltwater solution (known as a brine) before cooking. The brine is typically made by dissolving salt and sugar in water, along with aromatics like spices, herbs, and citrus.
The main purpose of brining is to help the meat retain moisture during cooking. The salt in the solution allows the turkey (or other meat) to absorb and hold on to more moisture. This helps counteract the drying effect that prolonged exposure to heat can have during roasting or grilling. The sugar also caramelizes slightly to help achieve a browned exterior.
In addition to keeping the meat juicy and tender, brining can also infuse it with flavor from the aromatic ingredients included in the brine. Many cooks brine their Thanksgiving turkeys to help ensure a moist and flavorful bird with each slice.
Does brining extend the cooking time?
When it comes to cooking time, there are a few factors to consider with brined versus unbrined turkeys:
1. Weight gain from brining
Since the turkey absorbs saltwater during brining, its weight increases. A 12-14 lb turkey can gain an extra 1-1.5 lb after an overnight brine. This slightly higher weight means the turkey will take a bit longer to reach the safe final internal temperature of 165°F.
However, the difference is fairly minimal—only about 5-15 extra minutes of roasting time. So while the weight gain does technically increase cooking time, the effect is quite small in most cases.
2. Moisture content
Brined turkeys have more retained moisture thanks to the saltwater solution. Extra moisture conducts heat slower than air pockets within meat.
Therefore, the increased moisture content can cause brined turkeys to cook slightly slower, since the heat may take longer to penetrate to the center. Again though, this effect is marginal and will only add a few minutes to the overall roasting time.
3. Size of the turkey
For larger turkeys (18 lbs or more), brining can extend cooking time a bit more noticeably. The greater weight gain and moisture content have a more pronounced slowing effect on heat conduction for bigger birds. It’s not unusual for an 18 lb brined turkey to take 15-30 minutes longer than an unbrined turkey of the same size.
Guidelines for cooking brined vs. unbrined turkeys
To summarize the timing differences:
- For turkeys under 14 lbs, brining adds very minimal (5-15 mins) extra cooking time.
- For turkeys 14-18 lbs, allow about 15-30 extra minutes for a brined bird.
- For turkeys over 18 lbs, plan for about 30-45 more minutes of roasting time after brining.
So while brined turkeys do technically take longer to cook, it’s not a major time difference, especially for smaller birds. The added moisture and flavor brining provides is worth the extra wait in most cooks’ opinions.
To be safe, always use a meat thermometer to determine when your turkey has reached the 165°F minimum internal temperature for safe consumption. Checking the temperature and following roasting guidelines based on turkey weight will ensure you fully cook the bird regardless of whether it was brined or not.
How to adjust roasting time for a brined turkey
If you want to modify roasting times to account for the brining, here are some tips:
- Refer to roasting charts and add 15-30 minutes to the recommended time for a turkey of your size after brining. Remember the extra time mainly applies to birds over 14 lbs.
- Reduce the oven temperature by about 25°F. The lower heat will slow the cooking slightly. Monitor temperature and adjust oven temp up if needed.
- Tent foil over the turkey for the first 1-2 hours of roasting. The foil traps some heat and moisture, slowing the cooking.
- Cook to 5°F below the target temp, then carryover cooking during resting will finish bringing it to 165°F.
Getting an accurate roast time is tricky, since every oven heats differently. Use these tips to estimate timing, but always rely on a meat thermometer for perfectly cooked results.
Should you brine a turkey?
While brining does require some extra time and planning, most cooks do feel the benefits are worth it:
Pros of brining:
- Increases moisture retention for a juicy, tender turkey
- Infuses flavor into the meat from salt, spices, and aromatics
- Helps prevent the breast meat from drying out
- Allows for more even and thorough seasoning penetration
- Can be done 1-3 days in advance to simplify holiday cooking
Cons of brining:
- Requires 12-24 hours of advance planning and fridge space
- Can result in a slightly “spongy” texture if overbrined
- Adds extra weight which lengthens cooking time slightly
- Needs a large enough container to hold turkey and brine solution
If you have the fridge space and time, brining is highly recommended to help ensure the most flavorful, juicy turkey possible. Slightly longer cooking times are a small price to pay for ideal taste and moisture.
Quick brining
If you don’t have time for a lengthy overnight brine, a quick brine of just a few hours can still provide some benefits:
- Mix 1 cup salt with 1 gallon of water. Add other flavorings like sugar, spices, citrus etc.
- Place thawed turkey in brine solution in a container big enough to hold it.
- Let soak 3-6 hours, flipping occasionally.
- Remove turkey, pat dry with paper towels and roast as usual.
Even a few hours gives the salt time to penetrate and retain some extra moisture. Quick brining is a great option for last minute holiday hosts!
Tips for successful turkey brining
To master brined turkey, keep these tips in mind:
- 1 cup of table salt per gallon of water is the basic brine ratio. Adjust salt and sugar to taste.
- Completely thaw and remove giblets from turkey before brining.
- Keep brined turkey chilled at 40°F or below.
- Rinse turkey and pat dry after removing from brine.
- Let sit at room temperature for 30 minutes before roasting for even cooking.
- Plan ahead so turkey has 1 hour rest time before serving.
- Use broth from the brined turkey for amazing gravy!
Getting the brine formula and technique right takes some trial and error. Record what works to help perfect your process.
Frequently Asked Questions
Still have questions about brined turkey cooking times? Here are some common FAQs:
Does brining poultry increase cook time?
Yes, brining does slightly increase the cooking time for whole turkeys and other poultry. The extra moisture and saltwater absorption from brining can slow heat conduction. However, the impact is quite small, only increasing roasting time by about 5-30 mins depending on turkey size.
Should you cook a turkey longer if brined?
It’s a good idea to cook a brined turkey slightly longer, an extra 15-30 minutes for birds over 14 pounds. The added time allows for the extra moisture and weight from brining. Keep in mind that food safety is the priority though – always cook until the turkey reaches an internal temp of 165°F as measured with a meat thermometer.
Do you cook a turkey at a lower temperature if brined?
You can cook a brined turkey at a slightly lower oven temp, around 25°F lower than normal. The lower heat helps account for the extended cook time needed. Reduce temp gradually and increase back up if the turkey seems to be cooking too slowly. Monitor with a meat thermometer for doneness.
How long does a 12 lb brined turkey take to cook?
A 12 lb brined turkey takes around 2 1/2 to 3 hours total to cook at 325°F. The brining adds only about 10-15 extra minutes at this smaller size. Cook until the thigh meat reaches 165°F minimum. Let rest 30 minutes before carving.
What if my turkey finishes early after brining?
If your brined turkey seems to be cooking faster than expected, you have a couple options:
– Lower the oven 25°F if it’s cooking too quickly.
– Tent foil loosely over the turkey to slow cooking but still allow browning.
– Transfer to a 225°F oven to finish if it looks nearly done early.
Use these tricks to gently finish without overcooking. Rely on your meat thermometer for perfect doneness!
Conclusion
While brining does have a small effect on lengthening turkey roasting time, the difference is quite minimal for most cooks. Focus on proper temperature control and food safety above all else. With some simple adjustments and thermometer use, you can achieve perfectly cooked, juicy and flavorful results from your brined bird. Rest assured that the small time tradeoff is well worth it for the ideal Thanksgiving turkey!