Want an easy way to cook a moist turkey? Try Dry Brine Turkey! It’s the best and easiest way to cook a juicy Thanksgiving turkey that will please everyone.
Dry brining is one of the best ways to achieve a flavorful, moist and tender turkey. But how long should you dry brine to get the best results? The ideal dry brining time can vary depending on the size of your turkey. Follow these guidelines for perfectly brined turkey.
What is Dry Brining?
Dry brining, sometimes called dry salting, involves rubbing a raw turkey all over with salt, herbs, spices and other seasonings. The turkey is then refrigerated uncovered for an extended period of time before roasting
During the dry brining process, the salt draws moisture out of the turkey, which dissolves the salt. The salty turkey juices get reabsorbed back into the meat, seasoning it throughout. Dry brining helps break down proteins, resulting in very juicy, tender and well-seasoned meat.
An added benefit of dry brining is that leaving the turkey uncovered in the fridge allows the skin to completely dry out. This helps the skin get ultra crispy when roasted
How Long to Dry Brine Turkey
The ideal dry brining time for turkey depends on the size of the bird. The general guideline is:
- Small turkeys (under 12 lbs): brine for 8 to 12 hours
- Medium turkeys (12 to 16 lbs): brine for 12 to 16 hours
- Large turkeys (16 to 20 lbs): brine for 16 to 24 hours
- Extra large turkeys (over 20 lbs): brine for 24 to 48 hours
The most important rule of thumb is to dry brine for at least 1 hour per pound. A 14 lb turkey needs a minimum of 14 hours of dry brining.
You can’t really over-brine when dry salting a turkey Letting it brine for up to 3 days is fine and will result in even more seasoned meat
Dry Brining Process
Follow these simple steps for dry brined turkey perfection:
- Pat the turkey completely dry inside and out. Make sure there’s no excess moisture.
- Mix kosher salt, herbs, spices, sugar, etc. Rub the mixture all over the turkey, including the cavity. Get into every crevice.
- Place turkey on a rack over a rimmed baking sheet. Refrigerate uncovered for the recommended brining time based on turkey weight.
- Roast the turkey as desired. No need to rinse off the brine mixture first.
Let Your Turkey Shine
With just a little planning ahead, dry brining helps make your holiday centerpiece incredibly moist, seasoned and delicious. Follow the easy 1 hour per pound guideline to let the brine work its magic. Your guests will be gobbling up the juicy, flavorful results!
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How to Dry Brine a Turkey
- Read How Long to Cook a Turkey for tips on how to thaw your turkey.
- Prepare the brine mixture.
- Pat the turkey dry. Put some of the brine inside the hole, and then rub the outside with the rest of the brine.
- Wrap the turkey in plastic wrap and put it in the fridge.
- Take the turkey’s cover off a day before cooking to let the skin dry. Let the turkey sit out for an hour before you cook it. ENJOY!.
Why Brine at All?
During brining, the structure of the meat transforms.
- Salt pulls the juices out of the meat, mixes with them, and then becomes a part of the meat again.
- When it goes back into the meat, it breaks it down and makes it more tender.
- When you brine meat, you season it from the inside out, so it tastes good all the way through.
- Brined meat can better retain moisture.
Result: an ultra juicy, tender turkey with succulent flavor throughout.
You either didn’t brine your turkey enough (or didn’t brine it for long enough or didn’t use enough salt) or you cooked it too long (155 to 160 degrees F is the number; see How Long to Cook Turkey for details).
Now that I’ve (hopefully) convinced you to brine, let’s talk.
How to Dry Brine a Turkey | Holiday Tips and Recipe Ideas | Whole Foods Market
FAQ
How long is too long to dry brine a turkey?
What is the ideal dry brine time?
Is it OK to brine a turkey for 3 days?
Can I dry brine for too long?
How do you Dry Brine a Turkey?
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.
How long should a Turkey be brined?
I recommend dry brining a turkey for at least 24 hours. If you have less time, do a , which works in as few as 12 hours. If you want to brine a turkey in 1 day, do a wet brine. Does My Turkey Need to Be Thawed?
Can You brine a Turkey a day before cooking?
Cover the turkey with plastic wrap and place it in the refrigerator. Uncover the turkey 1 day before cooking, allowing the skin to dry. Let the turkey come to room temperature 1 hour before cooking. ENJOY! Up to 1 day before brining the turkey, prepare the brine mixture as directed.
How do you brine a turkey breast?
Sprinkle the turkey with the dry brine. Place the turkey breast-side up on a roasting pan or rimmed baking sheet with a cooling rack inside. Use your fingers to loosen the skin of the breast and legs. (If you’re just sprinkling the brine on the skin, then the salt mixture will need more time to move through the skin and penetrate the meat.)
Should I brine a frozen turkey?
If your turkey’s label does not list any pretreatment or added salt, then you’re in the clear to dry brine. Thawed is best. Start with a thawed turkey so that you can separate the meat from the skin and apply the dry brine directly to the meat. (Try this recipe for roasting a frozen turkey if your bird is still frozen on Thanksgiving Day.)
Does dry brining a turkey make it crispy?
It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout. When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve.