Turkey Brine

A simple guide built on clarity, patience, and good ingredients.

A holiday meal is defined by the work that happens the day before.
The brine — whether dry or wet — sets the foundation for a bird that stays tender, seasoned, and full of character. At Wood Fire Food, we keep that process straightforward. One jar of Turkey Salt carries everything needed to season the bird properly. Nothing extra. Nothing borrowed from a spice rack you’ll use once and forget.

Below is the exact method our team uses every season.

Dry Turkey Brine

A clean, proven approach for anyone who wants a crisp skin and deep flavor without extra steps.

For a 10–16 lb Turkey

• Use 1 jar of Wood Fire Food Turkey Salt.

• Season the bird generously, making sure every surface is coated.

• Let it rest in the fridge 12 hours before cooking.

• Cook the next day — no additional seasoning needed.

For a 20+ lb Turkey

• Use 2 jars of Wood Fire Food Turkey Salt.

• Follow the same rest time and cooking process.

This method works because the salt draws moisture to the surface, then returns it back into the meat as it rests. The result is a seasoned, well-structured bird with minimal effort.

Wet Brine

For those who prefer a deeper infusion of flavor and moisture.

Ingredients

• 8 quarts water

• 1 jar Wood Fire Food Turkey Salt

• 1 pint sugar

• 2 oranges, halved

• 1 bunch sage

• 1 head garlic, halved

• 4 quarts ice

Kitchen Tools

• Large pot or stockpot — for heating the brine

• Large container — big enough to fully submerge the turkey

• Tongs or gloves — for handling the bird safely

Instructions

1. Combine the water, Turkey Salt, sugar, oranges, sage, and garlic in a large pot.

2. Bring the mixture to a boil.

3. Remove from heat and add the ice. Stir until completely cooled.

4. Place the turkey in a large container and submerge it fully in the brine.

5. Let it sit for 12 hours the day before cooking.

6. After brining, remove the bird and let it air-dry in the fridge overnight.
   This step helps you achieve a crisp, even skin.

A Final Note

Good turkey doesn’t come from guesswork. It comes from intention. One jar carries everything you need. Use it well, give the bird the time it deserves, and the rest will take care of itself.