Diamond Crystal Kosher Salt
For dry brining, plain Diamond Crystal kosher salt is the right starting point. Coarse grains cling to the skin and pull moisture evenly. Use one tablespoon of Diamond Crystal per 5 pounds of bird. (Use less if you use Morton kosher because the grains are denser.) Apply 24 to 72 hours ahead, uncovered in the fridge.
I have smoked turkeys for years, and the brine matters more than the rub. These five brines made my smoked turkeys juicy from breast through thigh.
Smoked turkey is one of those dishes that goes from amazing to disappointing based on one variable: how juicy the white meat stays. The brine is the difference. After cycling through homemade recipes and pre-mixed brines for many Thanksgivings, here are the five turkey brines I would actually buy and use, whether you brine wet or dry.
| Brine | Type | Yields | Best For |
| — | — | — | — |
| Diamond Crystal Kosher Salt | DIY base | 1 to many birds | Custom dry brine |
| Williams Sonoma Turkey Brine | Wet pre-mix | 1 large bird | Classic wet brine |
| Pit Boss Pro Series Apple Brine | Wet pre-mix | 1 bird | Sweet apple smoke profile |
| Killer Hogs Hot Rub | Dry brine plus rub | 1 to 2 birds | All-in-one dry approach |
| Morton Tender Quick (curing) | Cure salt | Many birds | Smoke-cured ham-style turkey |
Our testing process
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Quick comparison
| Pick | Best for | Score | |
|---|---|---|---|
| Diamond Crystal Kosher Salt | DIY base | Check price | |
| Williams Sonoma Turkey Brine | Wet pre-mix | Check price | |
| Pit Boss Pro Series Apple Brine | Wet pre-mix | Check price | |
| Killer Hogs Hot Rub | Dry brine plus rub | Check price | |
| Morton Tender Quick | Check price |
Reviewed in detail
Diamond Crystal Kosher Salt
For dry brining, plain Diamond Crystal kosher salt is the right starting point. Coarse grains cling to the skin and pull moisture evenly. Use one tablespoon of Diamond Crystal per 5 pounds of bird. (Use less if you use Morton kosher because the grains are denser.) Apply 24 to 72 hours ahead, uncovered in the fridge.
Williams Sonoma Turkey Brine
The Williams Sonoma brine kit is the wet brine I recommend most. Premixed with kosher salt, sugar, herbs, citrus peel, and pickling spice. Just add water and you have a solid wet brine ready to go. Yields enough for a 14 to 18 pound bird with 12 to 24 hours of submersion.
Pit Boss Pro Series Apple Brine
The Pit Boss apple brine is specifically tuned for smoker use. Apple, brown sugar, and a hint of cinnamon produce a turkey that complements apple, hickory, and pecan smoke. Sweeter than the Williams Sonoma - sugar carries flavor deep into the meat over a 12-hour wet brine.
Killer Hogs Hot Rub
Killer Hogs Hot is technically a rub but functions as a dry brine when applied 24 to 48 hours before smoking. Salt, paprika, and spices that pull moisture and then redistribute as flavor. Skin gets a beautiful color from smoker heat. The all-in-one approach saves a step.
Morton Tender Quick
For ham-style smoked turkey with a pink-cured look and deep cured flavor, Morton Tender Quick is the cure salt. Uses nitrate and nitrite plus salt for true curing. Different from a brine - the bird becomes a cured product. Best for specialty smoked turkeys, not Thanksgiving dinner.
Common questions
Both work, but they produce different results. Wet brine adds moisture and is more forgiving, but it can make skin rubbery and the meat slightly waterlogged. Dry brine pulls out moisture first then redistributes it, producing crispier skin and more concentrated flavor. For smoker use I usually prefer dry.
Wet brine 12 to 24 hours, no longer. Dry brine 24 to 72 hours uncovered in the fridge. Over-brining makes meat unpleasantly salty and texturally mushy. Time matters as much as the brine recipe itself.
