Can You Wet and Dry Brine a Turkey? The Ultimate Guide to Brining Turkey

Brining a turkey is a popular technique used by many home cooks to help ensure a juicy and flavorful bird on Thanksgiving or other special occasions But some people wonder if you can combine wet and dry brining techniques for an extra juicy and seasoned turkey. The short answer is yes, you absolutely can wet and dry brine a turkey! While it may seem redundant, there are good reasons to try double brining your turkey if done properly.

What is Wet Brining?

Wet brining involves fully submerging the raw turkey in a saltwater solution (the brine) for multiple hours or overnight. The brine is typically made from salt, sugar, herbs, spices, and aromatics. As the turkey soaks, the brine seasons the meat while also helping it retain moisture. The salt in the brine allows the turkey breast meat, which can easily dry out, to absorb and hold on to more moisture. This results in a very juicy and well-seasoned turkey after roasting.

A basic wet brine recipe contains:

• 1 cup salt
• 1⁄2 cup sugar
• 1 gallon water
• Herbs and spices

The turkey is submerged in the brine solution and soaked in the refrigerator anywhere from 8 to 24 hours before roasting Wet brining does take some advanced planning since the turkey must be completely thawed before brining, It also requires a large enough container to hold the turkey and brine solution But it delivers great results in terms of both moisture and flavor,

What is Dry Brining?

Dry brining, also sometimes called dry salting, takes a different approach to brining the turkey. Instead of submerging the bird in a liquid, dry brining relies on coating the turkey with salt, spices, and herbs and allowing it to rest uncovered in the refrigerator. As the turkey rests, the salt draws moisture out of the meat, then that moisture gets reabsorbed back in, pulling the salt and seasonings along with it.

A basic dry brine recipe includes:

• 1-3 tablespoons kosher salt per 5 pounds of turkey
• Freshly ground black pepper
• Dried herbs like rosemary, thyme, sage

The turkey is seasoned all over with the salt and spice mixture, inside the cavity as well, then set on a wire rack over a rimmed baking sheet. It rests uncovered in the fridge anywhere from 24-48 hours. The uncovered turkey allows the skin to fully dry out, resulting in super crispy skin when roasted. The salt penetrates deep into the meat, seasoning it throughout.

Benefits of Wet vs Dry Brining

Both wet and dry brining have their individual benefits:

Wet brining benefits:

• Very effective at helping turkey breast meat retain moisture and prevent drying out
• Allows flavors from aromatics in the brine to penetrate deep into the meat
• Produces a juicy, tender turkey throughout

Dry brining benefits:

• Draws out moisture then reabsorbs it along with the salt and seasonings for a seasoned interior
• Dries out the skin completely for super crispy skin after roasting
• Requires less hands-on time compared to wet brining
• Takes up less space in the fridge

Can You Combine Wet and Dry Brining?

Because wet and dry brining work in slightly different ways to improve the turkey, many cooks have found that combining the two processes can yield especially great results. By wet brining first, you can ensure the turkey breast stays incredibly moist and tender. Then dry brining next helps seasoned the meat all over and crisps up the skin.

Here is a general guide to double brining a turkey:

1. Wet brine the turkey: Make your wet brine solution and fully submerge the thawed, raw turkey. Refrigerate 8-24 hours.

2. Rinse and pat turkey dry: When wet brining time is up, remove the turkey from the brine and rinse it under cool water. Pat it completely dry with paper towels.

3. Dry brine the turkey: Rub the turkey all over with a dry brine mixture. Refrigerate uncovered 24-48 hours.

4. Roast the turkey: Roast the double brined turkey as you normally would, following your favorite roasting method.

Because the turkey does go through two brining processes, you’ll need to make sure to leave enough time for both brining steps. Plan for a good 48-72 hours of lead time before Thanksgiving or any holiday meal.

Tips for Successful Double Brined Turkey

If you want to try wet and dry brining your turkey, keep these tips in mind:

• Use a basic salt and sugar wet brine – don’t overcomplicate it. The dry brine will add most of the flavor.

• Pat the turkey VERY dry after wet brining and before dry brining. Any excess moisture will prevent the skin from crisping up.

• Reduce the amount of salt used in both brines, since salt is used twice.

• Make sure the turkey is fully thawed before starting the wet brine. No frozen or partially frozen birds.

• Refrigerate the turkey on a wire rack over a rimmed baking sheet during dry brining for best air circulation.

• Let the turkey air dry for 15-30 minutes before roasting to further dry out the skin.

Frequently Asked Questions About Double Brining Turkey

Does double brining make the turkey too salty?

It can if you don’t reduce the salt amounts in each brine. Too much salt can make the turkey overly seasoned. For a 15 lb turkey, try 2 cups salt in the wet brine and 1 Tbsp salt for the dry brine. Taste the turkey before serving and adjust seasoning if needed.

How long should I wet and dry brine my turkey?

Most chefs recommend 8-24 hours for wet brining and 24-48 hours for dry brining. You can go up to 2 days dry brining for maximum crispy skin.

What if I don’t have room in my fridge for double brining?

You can wet brine in a cooler if your fridge space is limited. Use ice packs to keep the temperature regulated. Then transfer to the fridge after for dry brining.

Can I double brine a frozen turkey?

No, only thawed turkeys can be double brined. The salt solutions cannot properly penetrate and saturate frozen meat. Fully thaw first in the refrigerator before brining.

Do I rub off the wet brine before dry brining the turkey?

Yes, it’s important to rinse off the wet brine and pat the turkey completely dry before coating with the dry brine mixture. Any excess moisture will prevent the skin from crisping up.

The Verdict on Double Brining Turkey

While it does take some additional planning and fridge space, many experienced cooks swear by double brining for the juiciest, most flavorful Thanksgiving turkey. The wet brine ensures tender and moist meat, while the dry brine crisps the skin and further seasons the interior. As long as you reduce the salt and properly dry the bird in between brines, you can end up with the best of both worlds in one incredibly delicious holiday turkey. Give it a try this Thanksgiving for a turkey that everyone will rave about!