This Easy Brining Trick Guarantees A Juicy Turkey Every Time

Every Thanksgiving, the same question haunts the Good Housekeeping Test Kitchen—call it our Hamlet moment: To brine or not to brine? (We’re firmly Team Brine, for the record.) Next, we debate whether to use a wet or dry brine, and which method is better.

The long answer: Brining—whichever method you choose—is the secret to a juicy, well-seasoned turkey that won’t disappoint your guests (or your leftovers).

The short answer: Dry brine is best.

Here’s why.

When you wet brine, you soak the turkey in a salty, seasoned bath for several hours (or overnight). It’s great for locking in moisture, but it also requires a giant container, a fridge with serious real estate, and a little patience for cleanup.

A dry brine, on the other hand, skips the liquid entirely. You simply rub salt (plus any herbs or spices you love) all over the bird, then let time and science do the work. The salt draws out the turkey’s natural juices, which then get reabsorbed—seasoning the meat from the inside out. The result? Deeply flavorful, perfectly juicy turkey with golden, crisp skin, and zero need for sloshing around a bucket of turkey water in your kitchen. It lets you work smarter, not harder.

Still, both methods will get you a flavorful, tender bird. Wet brining gives you some wiggle room if you’re nervous about overcooking, while dry brining rewards you with next-level flavor, juicy meat, and skin that crackles when you carve into it—all this and it’s simpler? The winner is clear.

Wet brine vs. dry brine: which is better?

What about a kosher turkey?

Skip the brine if your bird is kosher or pre-seasoned—it has already been salted as part of the koshering process. Adding more will send it straight into sodium overload.

How to wet brine your turkey

For wet brining, you'll want to use a ratio of ½ cup of kosher salt to ¼ cup of sugar to 2 quarts of cold water. You'll need enough water to completely cover the turkey (or turkey breast) in a large vessel—a stock pot or Cambro food storage container is great for this. Wondering how long you should brine your turkey? Cover and refrigerate for at least 8 hours and up to 16 hours for a bird larger than 14 pounds. For a smaller bird or turkey breast, brine no longer than 12 hours. Give it a flip about halfway through. For wet-brined birds, when you're ready to cook the turkey, rinse it with cold water and pat it dry with paper towels.

How to dry brine your turkey

Dry brining involves rubbing a mix of salt and seasonings directly onto the turkey's skin. You'll need to let your dry-brined turkey sit in the fridge for up to three days, but since you can do it ahead of time, it's a great way to check something off your list before the craziness of Turkey Day begins. For a 12- to 14-pound turkey, use 2 Tbsp of kosher salt mixed with the seasonings of your choice. Let the brine sit on the bird at least overnight or up to 2 days for a medium bird (12 to 14 pounds) and up to 3 days for a large turkey, before cooking. Here's a step-by-step recipe, so you can dry brine with success.