DACY'S WET BRINE GUIDE FOR TURKEY
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Juicy, seasoned to the bone turkey starts right here.
Before we talk compound butter or roasting temps, we start with the foundation:
a proper wet brine.
This is how you guarantee flavor all the way through, tender meat, juicy slices and that holiday table moment where everyone goes quiet because the turkey actually tastes good
This is the exact brine I use in my kitchen every Thanksgiving.
INGREDIENTS (For a 13-lb Turkey)
• 2 gallons water
• 7 oz Dash of Dacy Poultry Brine (1 1/2 packets)
• 2 cups turbinado or brown sugar
Optional, but HIGHLY recommended:
• Fresh thyme
• Rosemary
• Sage
• Bay leaves
• Lemons
• Oranges
• Grapefruit
• Yellow & red onion
• Garlic
• Leeks
• Optional: a splash of soy sauce (for umami + color)
Brine Ratio Guideline
For every 5 lbs of poultry → use 1/2 pack of Poultry Brine.
Example: A 10 lbs turkey = 1 full pack.
METHOD
1. Clean, Wash & Prep the Turkey
Prep comes before the brine.
Clean and wash your turkey the way you were raise! Lemon, lime, vinegar… all of that.
(Some cultures don’t do this BUT Caribbean kitchens clean their meat.) Pat the turkey dry and make sure the cavity is clear.
2. Build the Brine Base
In a large stockpot, add:
• Water
• Dash of Dacy Poultry Brine
• Sugar
• Your fresh citrus + herbs + aromatics
• Soy sauce if using
Bring it to a gentle boil, not aggressive and stir until the salt and sugar dissolve completely. This takes about 3–5 minutes. Once dissolved, remove from heat.
Your brine is ready.
3. Cool the Brine Completely
Let the brine come all the way down to room temperature. If you’re in a rush, chill it. Cold brine only, hot brine will start cooking your turkey and we don’t want that!
4. Submerge the Turkey
Place the cleaned turkey into a brining bag or container. Pour the cooled brine over top.Make sure the turkey is fully submerged.
Use this guide:
About 2 cups of water per 1 lb of meat.
If needed, weigh it down with a plate.
5. Brine Time (12–48 Hours)
Refrigerate and let the brine do its job:
• 12 hours → helpful
• 24 hours → ideal
• 24 – 48 hours → peak juiciness
Keep the turkey cold the entire time.
6. Remove, Pat Dry & Air-Dry (12– 24 Hours)
Take the turkey out of the brine.
Do NOT rinse. Just pat it completely dry with paper towels.
Then place the turkey uncovered in the refrigerator for at least 12 hours.
This step is essential, it dries out the skin so it roasts up golden, crispy and photo ready (bc some of these turkeys be looking crazy in these social media streets)
FAQ: Do I Season After Brining? My personal method? I don’t season after a wet brine.
Because the turkey already pulls in salt and flavor from the brine, I go straight into my compound butter, which is where the rest of the flavor lives! It includes herbs, aromatics, zest and pure richness! That butter under and over the skin is the seasoning.
That’s the magic!
If you do want to add a rub, keep it low-salt or no-salt.
A Note on Fresh Citrus + Herbs
Fresh citrus and herbs are essential in this brine. They aren’t “extras.” They truly matter. The oils, the zest, the brightness, the depth, they soak into the meat slowly and create layers of flavor you cannot fake later. No gravy can replicate those flavors! Even though only the brine mix, water and sugar are “required,” don’t skip the aromatics if you want unforgettable turkey.
Turkey Size Matters
For the best brining + roasting results:
• Don’t go under 10 lbs
• Don’t go over 15–16 lbs
This range gives you:
• even brining
• balanced cooking
• juicy meat
• consistent browning
• better presentation
Big oversized birds cook unevenly and small ones dry out too quickly.
Now that you've got the brine down, I'll warn you gently, your family and friends will assign you lifetime turkey duty. No transfers, no swapping, no exceptions!