This post includes a tutorial on how to dry brine a turkey for Thanksgiving as well as extra steps (injecting and rubbing with butter/ghee) to make THE BEST Thanksgiving turkey this world has to offer.
So you want to brine your Thanksgiving turkey this year and you’re looking for a recipe on how to do so? Well you’re in the right place, because this article covers everything you need to know about dry brining, and more! It even includes my best helpful steps to preparing the absolute best turkey with the crispiest skin and the most tender piece of meat.
You can easily click the ‘Jump to Recipe’ button at the top of the page to be taken directly to the answer, or you can read through the whole post for additional information.
I’m biased, but I suggest reading all of the information here. If nothing else, it will help calm any fears that making a perfect turkey is complicated and requires magic (it’s not, and it doesn’t)!
Brining a turkey before roasting or smoking it is a great way to help ensure moist flavorful meat. The process involves soaking the raw turkey in a saltwater solution which allows the turkey to absorb moisture and seasoning. While regular table salt is commonly used for brines, sea salt is growing in popularity as an alternative. But can you actually use sea salt to brine a turkey? Let’s take a closer look.
What is Sea Salt?
Sea salt is a type of unrefined salt made from evaporating seawater. It’s gaining popularity over regular table salt thanks to its texture and flavor. Since it’s unrefined, sea salt contains some extra trace minerals like potassium, iron, and zinc that aren’t found in regular refined table salt. The crystals also tend to be larger and coarser.
This imparts a slightly more complex flavor. You may detect some subtle briny or mineral notes. The crunch of the larger crystals also provides an appealing texture. Overall, sea salt simply has a touch more depth and character than plain old table salt.
Is Sea Salt Suitable for Brining?
The short answer is yes – you can absolutely use sea salt for brining a turkey or other poultry. While it has a slightly different flavor, sea salt works just as effectively as plain salt when it comes to chemically breaking down proteins and infusing moisture.
So in terms of the actual brining process, sea salt performs the same function It helps to tenderize the meat and makes it juicier and more flavorful The main difference will be the nuances of flavor that the sea salt imparts.
How Much Sea Salt is Needed?
Most brining recipes call for about 1 cup of salt per 1 gallon of water. The same general guideline holds true when using sea salt. For a wet brine, plan on using around 1 cup of sea salt per gallon of water.
You may need to adjust slightly according to your tastes and the specifics of your brine recipe. But this 1 1 ratio is a good starting point. For a dry brine, coat the turkey evenly with around 1 tablespoon of sea salt per pound.
Types of Sea Salt for Brining
You can use any type of sea salt you prefer for brining. Fine ground sea salt dissolves easily in the brine solution. Coarse sea salt crystals may add more texture but take a bit longer to dissolve. Flavored sea salts like smoked sea salt or citrus-infused sea salt can also be used to impart extra flavor.
Brining Time with Sea Salt
The brining time does not need to be adjusted when using sea salt instead of regular salt. Plan on brining for approximately 1 hour per pound of turkey. A 12-15 lb turkey will need a good 12-15 hours of brining time. For best results, brine for at least 24 hours and up to 48 hours for a really big bird.
Rinsing After Brining
It’s generally recommended to rinse off the turkey after brining, regardless of whether you used sea salt or regular salt. A quick rinse will remove any excess surface salt and help prevent the meat from becoming overly salty. Pat the skin dry before roasting.
Other Flavorings
One benefit of brining with sea salt is that it provides a blank slate for other flavors. Feel free to add complimentary herbs, spices, citrus, garlic, onions, or other aromatics to your brine along with the sea salt. This will let the nuances of the sea salt shine through while also infusing additional flavor.
Can You Reuse a Sea Salt Brine?
It’s not recommended to reuse a brine, whether it’s made with sea salt or regular salt. Reusing brine risks contamination from raw poultry. Play it safe and make a fresh batch each time.
Is Sea Salt Brining Safe?
Sea salt brining is generally safe, provided basic food safety guidelines are followed. Use food-grade sea salt and non-reactive containers. Keep brining turkey refrigerated at 40°F or below to prevent bacterial growth. Don’t reuse brines. Handle raw turkey carefully to avoid cross-contamination.
Other Uses for Sea Salt Brines
While turkey is a popular choice, you can also use sea salt brines for other types of poultry like chicken, Cornish hens, duck, or goose. The brine will work its magic on any bird, infusing flavor and moisture into the meat. Sea salt brines can be used whether you plan to roast, grill, smoke, or fry the bird afterwards.
Is Sea Salt Worth the Effort?
Overall, sea salt is a smart alternative to plain table salt for brining turkey and other poultry. While it performs the same brining function, it also adds subtle depth and undertones of flavor that you don’t get from regular refined salt. The trace minerals can provide some nutritional benefits as well.
The heartier texture also makes sea salt brines a fun departure from the norm. If you’re looking to enhance your holiday bird or weekday chicken with a unique brine, sea salt is definitely worth considering. A simple sea salt brine can take your poultry from bland and dry to remarkably juicy, seasoned, and flavorful.
Tips for Making The Best Turkey:
- Start with a quality turkey
- Do a little advance prep. Dry brining is GREAT!
- Don’t stuff the bird with stuffing.
- Avoid opening the oven too frequently
- Make a meat thermometer your best friend
As is the case with most (I’d argue all) animal proteins, starting with a great quality product is your best bet to having the best turkey. I always buy organic, pasture-raised birds (my favorite is Diestel Family Turkey Ranch, which I buy from Whole Foods but you can also purchase it online off of their website).
This REALLY does make a difference! The way an animal is raised directly impacts its flavor and your ability to digest it properly! It is more expensive. In my opinion, it is worth the added expense.
You have multiple options for sprucing up your bird. You can do a traditional brine using water and sea salt, a dry brine, you can inject the bird with seasonings, liquids, and/or some form of fat, and you can rub it in butter or avocado oil.
We’re going to discuss all options: dry brining, injecting, and rubbing the bird in ghee in this post.
I also cover the turkey with foil for the majority of the baking process, and remove it for the last 45 minutes to an hour to ensure the skin gets nice and crispy, but does not burn.
If you dry brine the turkey, you don’t really need to do anything else for an amazing turkey. You can pop it in the oven and the end result will be incredible. You’d never guess such a simple process could yield such amazing results.
What Does Dry Brining A Turkey Do?:
As salt penetrates deeply into the skin and meat, it begins to dissolve into the natural turkey juices, which in turn creates a natural brine.
The turkey reabsorbs the natural wet brine and breaks down the proteins, creating tender meat. Based on this description, you can probably tell why so many individuals choose to brine their holiday turkey!
This goof-proof dry brine turkey recipe requires hardly any effort, zero basting, stuffing, or hovering and results in the most tender, juicy turkey.
If you follow these basic tips on how to make the best Thanksgiving turkey, you will be well on your way to cashing in on the best centerpiece award.
Your friends and family will request you be in charge of the main course each and every year!
Best Thanksgiving: How to Brine a Turkey & How to Salt a Turkey
FAQ
Is sea salt ok for brining?
Sea salt can be used for flavor brining, but it tends to be quite expensive. If you have a cheap supply available, go for it; otherwise, stick to kosher salt or table salt.
What happens if I use sea salt instead of kosher salt?
Flavor profiles: “Kosher salt enhances existing flavor (unless you add too much and then it tastes salty) but sea salt enhances flavor and adds flavor as …Jan 23, 2024
What can I use to substitute turkey brine?
Brining Alternatives. By far the most common alternative is plain old salting.
What salt is best for dry brining turkey?
How to Dry-Brine. Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton’s kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels.
How much salt do you need to brine a Turkey?
The only ingredient you need to dry brine a turkey is coarse sea salt. I use Morton’s Kosher Coarse Sea Salt, which you can buy from any grocery store. You need about 1 tablespoon of coarse sea salt per 5 lbs of turkey. So if you’re using a 15-lb turkey, use 3 tablespoons of coarse sea salt.
Can you drink salt water?
We shouldn’t drink salt water as it leads to dehydration, so although salt water is more abundant on our planet, we don’t consume it.
Do I need to Salt a turkey breast After brining?
This juicy roast turkey breast was marinated overnight in a mixture that included maple syrup, mustard and apple juice. Unlike brine, a marinade is not loaded with salt. ADRIAN LAM Dear Eric: I’m assuming that after brining a turkey, it is not necessary to again salt, or add other herbs to the bird?
How do you brine a Turkey After brining?
After brining, rinse the turkey thoroughly under cold water for a few minutes. Take the brined turkey out of the brining bag or pot (or whatever vessel you set it in for brining), then discard the brine and set the turkey in a clean sink.
Do you need to add salt to brine?
And the bird will have absorbed plenty of salt, so there is definitely no need to add more. A generous amount of salt, often a cup or more, is the key ingredient in brine, and without it you won’t get the moister results noted above. Thus brining is something to avoid if you’re on a salt-restricted diet.
Do I need to add salt when roasting a Turkey?
For your turkey, if the brine contains herbs and other flavourings, there is no need to add more when roasting. And the bird will have absorbed plenty of salt, so there is definitely no need to add more. A generous amount of salt, often a cup or more, is the key ingredient in brine, and without it you won’t get the moister results noted above.