Simple brine for turkey

Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box.

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Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.

If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. The process may take a little time (start at least 2 days ahead of the feast), but properly brining a turkey yields the juiciest, most succulent meat—no dryness here.

This easy turkey brining method from chef Thomas Keller gives you the best of both worlds: the crispy skin of a dry-brined turkey, but the supreme juiciness of a wet-brined bird. How, you ask?

Dry brine turkey

Let’s get into it.