As Thanksgiving and the holidays approach, many home cooks start thinking about how to prepare the perfect turkey. A juicy, flavorful turkey is the centerpiece of a great holiday meal. While roasted turkey is a classic, brining the bird before cooking can take it to the next level. But with two popular brining methods to choose from – wet brining and dry brining – which is best? The good news is that you can double up and use both techniques to get a turkey that’s super moist, packed with flavor, and has crispy skin.
Before diving into double brining. let’s quickly recap the two main brining techniques
-
Wet brining involves submerging the raw turkey in a saltwater solution (the brine) for multiple hours or overnight A basic brine contains salt, sugar, herbs and aromatics As the turkey soaks, the brine seasons the meat and helps it retain moisture.
-
Dry brining coats the turkey in a salt, herb and spice mixture and lets it rest uncovered in the fridge for 24-48 hours. The salt draws moisture out then allows it to reabsorb, seasoning the meat. The uncovered bird dries out the skin completely.
The Benefits of Each Method
Both wet and dry brining have pros and cons:
-
Wet brining pros: Very effective at keeping meat juicy and moist; allows brine flavors to penetrate deeply.
-
Wet brining cons: Can be messy and take up space; meat can get too salty if brined too long.
-
Dry brining pros: Convenient; easy to control salt and seasoning; dries skin for crisping.
-
Dry brining cons: May not keep meat as moist; requires more time than wet.
So why choose one when you can do both?
Combining Wet and Dry Brining for the Best of Both Worlds
Doing a wet brine followed by a dry brine gives you all the benefits of each method in one turkey. Here’s how it works:
- The wet brine pumps up moisture and flavor.
- The dry brine then further seasons the meat and crisps the skin.
You get a bird that’s incredibly juicy, packed with well-balanced flavor, and has texture from ultra-crispy skin. It’s a bit more work, but so worth it for holiday meals and special occasions.
How to Double Brine Your Turkey
Follow these steps for a foolproof wet and dry brined turkey:
-
Day 1 – Wet brine: Make your brine solution. Submerge thawed turkey and refrigerate 8-24 hours.
-
Day 2 – Rinse & dry: Rinse turkey and pat very dry with towels. This is crucial for crispy skin.
-
Day 2 – Dry brine: Rub turkey all over with dry brine mixture. Refrigerate 24-48 hours uncovered.
-
Day 3 – Roast: Roast the turkey as you normally would.
You’ll need to plan 3 days in advance since there are two overnight brining steps. But it takes minimal active effort.
Tips for Flavorful, Juicy and Crispy Results
-
Use a basic salt and sugar wet brine, and let the dry brine add most of the flavor.
-
Cut back the salt in both brines slightly since it’s used twice.
-
Pat the turkey extremely dry after wet brining – moisture prevents crisping.
-
Add brown sugar and aromatics like garlic and herbs to the dry brine.
-
Let the turkey air dry after dry brining before roasting for ultimate crispy skin.
Why Double Brining Works
Food science tells us that brining works because salt breaks down muscle proteins so they won’t squeeze out as much moisture during cooking. The wet brine maximizes moisture retention. The dry brine then takes over, seasoning the meat and further drying the skin. Using both techniques combines their strengths for superior results.
The Many Benefits of Wet Dry Brining Your Bird
Here are just some of the benefits you’ll enjoy:
-
Incredibly moist, juicy meat that won’t dry out
-
Deeply seasoned flavor in every bite
-
Aromatics like garlic and herbs permeate the meat
-
A crisp, caramelized, golden brown skin
-
Much less risk of overcooking or drying out
-
Foolproof results for a showstopper turkey
While it does take some extra planning, double brining your Thanksgiving or holiday turkey is a game changer. Combining wet and dry brining methods gives you the very best in terms of moisture, flavor and texture. For cooks who want to go the extra mile, it delivers a sensational turkey everyone at the table will rave about. This year, leave dry, boring birds behind and double brine your way to success!
Searching For Something Tasty?
Your shopping bag is empty
Thanksgiving Turkey Brines: Wet Brine vs. Dry Brine | Traeger Grills
FAQ
Can you do both a wet and dry brine turkey?
Wet and Dry Brines both work, because salt breaks down muscle proteins, so they won’t contract while roasting (that means less tasty juice is muscled out of the bird). Wet brines infuse turkey with added moisture, but that plumping mostly comes from water, so there’s a risk of milder tasting meat.
Can you wet brine then dry in the fridge?
If you like the texture and juiciness of a wet-brined turkey but adore crispy skin, you can take your wet-brine process one step further and let your turkey dry in the fridge overnight.
What is the downside of brining turkey?
Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn’t really come in the form of turkey juices—it’s plain old tap water.
Can you use turkey brine twice?
The turkey brine should be thrown away after use and should never be re-used. Firstly if it has fermented then it is likely that it has gone off anyway.
Should I brine my Turkey wet or dry?
Wet brining needs space for a large container full of water and the turkey. If juiciness is paramount: Wet brining is ideal. The turkey can’t help but become incredibly moist and tender. Just avoid going over 8 hours. If flavor intensity is your priority: Dry brining allows seasonings to deeply penetrate for robust flavor.
How long do you brine a Turkey?
A 16-to-20-pound turkey should be submerged in the brine for 12 to 24 hours, a 12-to-14-pound turkey for 12 hours, and smaller turkeys for 6 to 8 hours. An additional 12 to 24 hours should be added to allow the turkey to dry in the refrigerator after wet brining and before roasting for a crispier skin.
Does brining a turkey make it salty?
Brining should not make a turkey too salty, but it depends on the length of time you brine it for. If you leave your brine on for too long, you do risk the turkey taking on a too-salty flavor. Don’t go over the maximum recommended 24 hours for brining and you should be safe.
What is wet brining a Turkey?
Wet-brining involves soaking a turkey in a saltwater solution overnight, resulting in an incredibly flavorful bird, plump with moisture. A raw turkey left to soak in unsalted water will plump some, but when there’s salt present, the proteins absorb more of the brine and retain more of that water as it cooks.
Can You brine a Turkey in hot water?
If you do go that route, be sure the water is cold when you put the turkey in; adding it to hot water would lead to food-safety issues. Brining is all about science. “The main process going on when you’re brining is that salt pulls moisture out of the meat and then replaces it with the brine in osmosis, essentially,” Youngman says.
Why do you brine a Turkey?
Brining makes it nearly impossible to overcook turkey and dry it out. It helps the bird stay succulent and delicious. A dry brine, as the name suggests, uses a dry mixture of salt, herbs, and spices rubbed directly onto the turkey’s surface. The salt draws moisture out of the turkey, which mixes with the seasonings.