Brining a turkey can help to ensure tender, juicy meat that is full of flavor. We put three types of turkey next to each other to see which was better: not brined, dry brined, and salt water brined. Read on for the results.
For years, I used a salt water brine to prepare my turkey for roasting. However, chefs and recipe developers are increasingly suggesting a dry brine in which the meat is rubbed with salt and left to rest so that the salt can flavor the meat. A lot of big food websites, like Serious Eats and the New York Times Cooking Section, say that dry brining is the best way to cook meat.
I set out to test three methods of roasting a turkey in my home kitchen. I bought three 14-pound organic turkeys and roasted them my Simple Roasted Turkey way, 1) without a brine, 2) with a dry brine, and 3) with a salt water brine. My recipes for dry brine and salt water brine can be found at the bottom of the post.
I rounded up some taste testers and did side-by-side comparison of the three turkeys. Results below!
When it comes to preparing the perfect turkey for Thanksgiving or any special occasion, everyone wants juicy flavorful meat. One popular technique to achieve this is brining – soaking the turkey in a saltwater solution. But should you use a dry brine or a wet brine? There are good reasons for both methods. Here’s a comparison of dry brining versus wet brining turkey to help you decide which is best.
What is Brining?
Brining involves soaking meat in a saltwater solution before cooking. The salt allows the turkey to retain more moisture and seasons the meat. While you can add other flavorings like sugar herbs, and spices, salt is the crucial ingredient. The salt breaks down muscle proteins, allowing the turkey to absorb and hold on to more liquid.
With wet brining, the turkey soaks in a bucket or pot of brine. The saltwater mixture infuses into the meat With dry brining, the turkey is rubbed all over with a salt-heavy mixture and left uncovered in the fridge The salt draws moisture out of the turkey, which mixes with the seasoning and then gets reabsorbed back into the meat.
Wet Brining Pros
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Adds significant moisture – Wet brining can decrease moisture loss by 30-40%. The turkey absorbs the saltwater solution, plumping up the meat.
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Easy technique – Simply submerge turkey in brine and refrigerate. Doesn’t require much active time.
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Allows flavor additions – Spices, herbs, citrus, sugar can add flavor to the brine.
Wet Brining Cons
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Uses lots of space – Need a vessel big enough to hold turkey and brine. Takes up room in fridge.
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Dilutes flavor – Absorbed moisture is plain water, can make turkey blander.
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Requires planning – Needs 1-2 days of refrigeration.
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Can make turkey too wet – Excess moisture from brine can give meat a watery texture.
Dry Brining Pros
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Enhances flavor – Seasoning rub directly contacts meat, adds more flavor.
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Crispy skin – Uncovered turkey skin dries out in fridge, crisps up better.
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Saves space – Only need room for turkey, not a brining bucket.
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Easy to execute – Simply rub turkey, refrigerate, then roast.
Dry Brining Cons
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Less added moisture – Doesn’t pump turkey full of brine, less impact on juiciness.
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Uneven seasoning – Rub doesn’t penetrate as deeply or evenly into meat.
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Requires planning – Needs 1-3 days of refrigeration.
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Can dry out skin – Prolonged fridge time can overly dry skin.
The choice between wet brining and dry brining comes down to your goals and constraints. If juiciness is top priority, wet brining may be better to pump the turkey full of moisture. However, dry brining delivers more pronounced seasoning and flavor. Dry brining also saves fridge space and takes less active effort. Whichever method you pick, brining helps ensure tender, flavorful turkey that stays nice and moist through the cooking process. With some planning ahead, brining can help take your holiday turkey from dry to sublime.
How Long to Roast a Turkey at 425°F
At 425°F / 218°C, estimate 8 to 12 minutes per pound of turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven (try to bring it to room temperature before you start) and the variations in size / shape of the turkey. Use an instant read thermometer to start checking for doneness at the low end of the estimated time.
How long to defrost a turkey
For even cooking, be sure that the turkey is fully defrosted before roasting. Defrosting in the refrigerator ensures that the turkey remains at a safe temperature. Estimate 1 day per 4 lbs of turkey to fully defrost in the refrigerator. For example, for a 16-pound turkey, allow 4 days.
You can skip this step if using a fresh (not frozen) turkey.
TURKEY! Wet Brine vs. Dry Brine vs. Injected!
FAQ
Is it better to brine a turkey wet or dry?
Do you rinse the turkey after dry brine?
What is the downside of brining turkey?
What happens if you brine a Turkey?
In a wet brine, the salt water is absorbed by the turkey, which plumps the meat and keeps it moist. When salt is applied directly to the bird in a dry brine, it draws moisture out of the meat and the salt mixed with the turkey’s juices is reabsorbed into the meat with time.
Do wet brines keep a Turkey moist?
While wet brines are good at keeping a turkey moist, they don’t deliver on flavor. The turkey only takes on water and salt, and the aromatics added to the brining solution, despite what many people think, don’t absorb into the meat.
What is the difference between Brining a Turkey?
The difference between the two brining options is in how the salt works. Technically speaking, brine—whether it’s dry or wet—infuses meat with salt, which breaks down its muscle protein strands, allowing water to absorb into the muscles. turkey cooks, its muscles can’t contract because the salt destroyed its protein strands.
Which brine is best for a Turkey?
Your answer may determine whether a dry or wet brine is best for you: dry brine imparts a richer, more intense flavor directly into the meat because of the close contact between the dry-rub mixture and the turkey meat. wet brine adds more moisture to your turkey.
What is the difference between a wet brine and a dry brine?
Wet and dry brines differ in the way they infuse flavor and moisture into a turkey. In a wet brine, salty, spiced water is used as a marinade for a day or two, which “injects” moisture and salt into the bird. The sodium attaches to muscle proteins, weakening them, allowing salty water to permeate more deeply. As a result, a wet-brined turkey is a very moist one.
How long does it take to brine a Turkey?
For both wet and dry brining, you should allow at least one hour of brining time per pound of meat, so a 12-pound turkey will take at least 12 hours to brine. How Do You Brine a Turkey? To dry brine a turkey, create a mixture of salt, sugar, and spices and apply them liberally to the entire surface of the turkey.