Dry brining is a great way to ensure your turkey is flavorful, juicy and tender. It’s a simple process that involves salting the turkey and letting it rest in the refrigerator for 1-3 days before cooking. The salt will season the meat while also drawing out moisture to the surface where it dissolves some of the proteins, allowing it to better retain juices as it cooks. This results in a turkey that is seasoned throughout while staying nice and juicy. Read on to learn everything you need to know about dry brining turkey including what ingredients to use, timing, tips and recipe.
What is Dry Brining?
Dry brining, also sometimes called dry salting, is the process of rubbing a turkey all over with salt and letting it rest in the refrigerator for a period of time before cooking. This allows the salt to thoroughly season the meat while also altering its structure so it can retain more moisture as it cooks.
The main difference between dry brining and wet brining is that no liquid is used in dry brining. With wet brining, the turkey is submerged in a saltwater brine solution. The dry brining method provides seasoned flavor with less hassle and mess.
Benefits of Dry Brining Turkey
There are a few key benefits to dry brining turkey:
Seasons Throughout
Rubbing salt all over the turkey allows it to permeate deep into the meat. This seasons it throughout, not just on the surface.
Moist and Juicy
The salt alters the structure of the turkey, allowing it to retain more moisture as it cooks. This results in a juicy, tender turkey.
Crisp Skin
As the turkey rests uncovered in the fridge, the skin will dry out. This allows it to crisp up beautifully when roasted.
Easy Method
Dry brining is incredibly simple. No need to deal with submerging the turkey or finding a vessel big enough to hold it and the brine.
What You’ll Need for Dry Brining
Dry brining requires just a few ingredients:
Salt
Kosher or sea salt is best since the large grains do a better job at penetrating the meat. Use about 1 teaspoon of salt per pound of turkey.
Sugar or Sweetener (Optional)
Adding some sugar or sweetener like brown sugar, honey or maple syrup can help balance out the saltiness. Use about 1/2 teaspoon per pound of turkey.
Herbs and Spices (Optional)
For extra flavor, you can add dried herbs like thyme, sage or rosemary along with spices like pepper or garlic powder. Use about 1 teaspoon total per 5 pounds of turkey.
Time
Be sure to leave 1-3 days for the dry brining process before you plan to cook your turkey.
Dry Brining Time
For best results, you’ll want to dry brine your turkey for 24-72 hours. Here are some guidelines:
8-12 lb Turkey – 24 Hours
A smaller turkey only needs about 1 day of dry brining time.
12-16 lb Turkey – 48 Hours
Medium sized turkeys do well with 2 days to dry brine.
16-20+ lb Turkey – 72 Hours
Bigger birds need the full 3 days for the salt to properly penetrate and tenderize.
If you only have 12-24 hours, its still worth dry brining. Just know that the longer time achieves ideal flavor and texture.
How to Dry Brine a Turkey
Dry brining a turkey is simple to do. Follow these easy steps:
1. Calculate Salt
Figure about 1 teaspoon kosher or sea salt per pound of turkey. For a 12 pound bird, use 12 teaspoons of salt.
2. Mix Salt and Seasonings
In a small bowl, combine the salt with any sugar or other seasonings you want to use.
3. Pat Turkey Dry
Remove turkey from packaging and pat dry all over with paper towels.
4. Rub Seasoning Mixture All Over
Use your hands to evenly coat the turkey with the salt mixture, rubbing it into the skin, legs, thighs and breasts. Be sure to season the interior cavity as well.
5. Refrigerate Uncovered
Place turkey on a rimmed baking sheet or pan and refrigerate uncovered for 24-72 hours.
6. Cook as Desired
After brining, roast, grill or smoke the turkey using your preferred method. Pat dry again before cooking.
Tips for Best Results
Follow these tips when dry brining for optimal flavor and texture:
– Use kosher or sea salt, not table salt which is too fine.
– Don’t rinse off the salt before cooking. This washes away the seasoning.
– Pat the turkey very dry before seasoning to help the salt adhere.
– Refrigerate uncovered on a rimmed baking sheet to allow the skin to dry out.
– Rotate turkey and rub around any visible salt pools after 12 hours.
– Let roast or grill come to room temp 30 minutes before cooking for even cooking.
– Cook to an internal temperature of 165°F in the thickest part of the breast.
Dry Brined Turkey Recipe
This easy recipe walks through the entire dry brining process step-by-step:
Ingredients
– 1 12-16 lb turkey
– 1 tbsp salt per pound turkey (about 1⁄2 cup total)
– 2 tsp brown sugar per pound turkey (about 1⁄4 cup total)
– 1 tsp dried thyme per pound turkey
– 1 tsp garlic powder
– 1⁄2 tsp pepper
Instructions
1. Combine salt, brown sugar, thyme, garlic powder and pepper. Mix well.
2. Remove turkey from packaging and pat very dry with paper towels.
3. Use your hands to rub the salt mixture all over the turkey, coating all surfaces evenly.
4. Place turkey breast-side up on a rimmed baking sheet. Refrigerate uncovered 24-72 hours.
5. After brining, pat turkey dry again with paper towels. Tuck wings under and tie legs together with kitchen string.
6. Preheat oven to 425°F. Place turkey on a roasting rack in a shallow roasting pan.
7. Roast turkey, basting occasionally with pan juices, until a thermometer inserted in thickest part of thigh reads 165°F, about 2-2.5 hours.
8. Let rest 20 minutes before carving. Enjoy your deliciously seasoned, juicy turkey!
Common Questions
Here are answers to some frequently asked questions about dry brining turkey:
Should I rinse off the salt after brining?
No, do not rinse off the salt after dry brining. This will wash away all the seasoning you are aiming to achieve. Pat dry with paper towels before cooking.
Can I stuff the turkey after brining?
Yes, it is fine to stuff the turkey after dry brining. Just be sure to factor in the extra cooking time required for a stuffed bird.
What if I only have 12-24 hours to brine?
Shorter brining times are definitely better than nothing at all! Just know that the full 24-72 hours results in ideal flavor and moisture.
Should I brine a kosher turkey?
Kosher turkeys have already been salted as part of the koshering process. You can still dry brine for flavor, but reduce the salt amount.
Can I dry brine a frozen turkey?
No, the turkey needs to fully thaw before dry brining to allow the salt to properly penetrate the meat.
Conclusion
Dry brining is a simple, hassle-free way to add immense flavor to turkey while keeping it nice and moist. By rubbing the turkey all over with salt and letting it rest in the fridge for 1-3 days, the meat becomes thoroughly seasoned and better at retaining juices. Follow the tips and recipe above for your best dry brined turkey yet this holiday season. With its crisp, golden skin and tender, succulent meat, your Thanksgiving or Christmas feast will be one to remember.