I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. But, like many things in life, I made it too hard when I should have just followed the same steps for other roasted chicken recipes I’ve made, like this Peruvian-style pollo asado and herb-roasted spatchcock. The same steps as turkey – cooking is just (a lot) longer due to the size.
But before I talk about how to smoke a turkey, I want to talk about two things that have helped me roast chicken so well: olive oil mayonnaise and dry brining.
Smoking a turkey is a great way to add delicious smoky flavor to your holiday bird. But to get the best results, it’s important to dry brine the turkey before smoking. Dry brining, also known as dry salting, helps ensure your smoked turkey is juicy, tender and packed with flavor.
In this complete guide, we’ll cover everything you need to know about dry brining turkey for smoking, including:
- What is dry brining and how does it work?
- Benefits of dry brining turkey before smoking
- Step-by-step instructions for dry brining
- How long to dry brine turkey
- Tips for dry brining success
- Frequently asked questions
What is Dry Brining and How Does it Work?
Dry brining, sometimes called dry salting, is the process of rubbing salt all over the turkey and letting it sit in the refrigerator uncovered for a period of time before cooking. This draws moisture out of the turkey which dissolves some of the muscle fibers, allowing them to better hold on to juices during smoking.
The salt also seasons the turkey throughout and enhances its natural flavor. Unlike wet brining where the turkey sits in a saltwater solution, dry brining doesn’t dilute or mask the turkey’s natural flavors. It concentrates them for a more pronounced, seasoned taste.
Benefits of Dry Brining Turkey Before Smoking
There are several benefits to dry brining turkey before smoking:
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Enhances flavor – The salt penetrates deep into the meat, enhancing natural flavors throughout. Spices can also be added to the salt mixture for extra flavor.
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Keeps turkey moist – The dissolved muscle fibers better retain moisture during the long smoking process, keeping the meat juicy
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Allows for crispy skin – Dry brining draws moisture out of the skin, allowing it to crisp up beautifully in the smoker.
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Quick and easy – Dry brining is simple and requires little hands-on time compared to wet brining.
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No dilution of flavor – Unlike wet brining no water is introduced so the turkey’s natural flavor is concentrated rather than diluted.
Step-by-Step Instructions for Dry Brining Turkey
Follow these simple steps for perfect dry brined smoked turkey:
1. Pat Turkey Dry
Remove turkey from packaging and pat dry all over with paper towels. Make sure to remove any juices from the cavity as well. The drier the turkey before brining, the better.
2. Combine Salt and Spices
In a small bowl, stir together 1 tablespoon kosher salt per pound of turkey along with any additional dry spices like garlic powder, onion powder, dried thyme, etc.
3. Generously Season Turkey
Rub the salt mixture all over the turkey, making sure to get into every crevice and under the skin. You want an even thick coating over the entire turkey.
4. Chill Uncovered
Place turkey on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for 24-48 hours. Uncovered drying is key for proper dry brining.
5. Rinse and Pat Dry
Once the brining time is complete, rinse the turkey under cool water to remove excess salt. Pat very dry with paper towels.
6. Add Rub and Smoke
Apply your favorite turkey rub, being sure to get under the skin. Smoke according to your smoker instructions until the turkey is fully cooked and reaches an internal temperature of 165°F.
How Long to Dry Brine Turkey
For best results, dry brine a whole turkey for 24-48 hours in the refrigerator uncovered. Smaller birds like turkey breasts can be brined for 12-24 hours.
Brining for the full 48 hours maximizes moisture retention and flavor, but you can brine for just 24 hours if you’re short on time. Just make sure to allow at least 24 hours for proper brining.
Do not brine for longer than 48 hours or the turkey may become too salty. After 48 hours, the salt will have fully penetrated the meat.
Tips for Dry Brining Success
Follow these tips for best results when dry brining turkey:
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Brine for the full recommended time – don’t cut it short.
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Make sure turkey is very dry before seasoning to help salt adhere.
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Rub salt mixture into every crevice and under skin.
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Use kosher salt – it dissolves better than table salt.
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Refrigerate uncovered on a wire rack over a rimmed pan.
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Rinse turkey after brining and pat very dry before smoking.
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Apply a spice rub after rinsing for added flavor.
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Use an instant read thermometer to ensure turkey reaches safe temp.
Frequently Asked Questions
How much salt do I use for dry brining?
Use 1 tablespoon kosher salt per pound of turkey. For a 12 lb turkey, use 12 tablespoons or 3/4 cup salt.
Can I leave the turkey seasoned overnight after rinsing?
Yes, you can apply a dry rub or spices and let sit overnight after rinsing off the dry brine. This allows more time for flavors to meld.
Should I rinse off the salt before smoking?
Yes, you want to rinse and pat the turkey very dry after brining. This removes excess surface salt for a less salty flavor.
Can I stuff the turkey after brining?
It’s best not to stuff a smoked turkey as it will take longer to cook. Cook stuffing separately to ensure it reaches a safe temperature.
Can I brine a frozen turkey?
No, only brine fully thawed turkeys. The salt needs to be able to penetrate the meat.
Dry brining is easy yet effective at delivering juicy, well seasoned smoked turkey. For your best smoked turkey yet, be sure to dry brine before smoking. Follow the simple steps above for deliciously flavorful holiday feasts.
Lower Saturated Fat Content
Olive oil mayonnaise has a significantly lower saturated fat content. As you may know, eating a lot of foods that are high in saturated fats can cause (LDL) cholesterol to build up in your blood vessels, which can cause problems with your heart. Alternatively, olive oil mayonnaise contains heart-healthy monounsaturated fats that support cardiovascular health.
Rich in Healthy Fats
Since olive oil is the primary ingredient in olive oil mayonnaise, you can reap the health benefits. The monounsaturated fatty acid in olive oil can aid in the absorption of fat-soluble vitamins and antioxidants.
Note: This doesn’t mean you should eat a lot of olive oil mayonnaise, and it also doesn’t mean eating a lot of it will give you a lot of heart-healthy fat. I’m only saying that consuming foods that are more heart-healthy, you reduce the likelihood of heart related diseases. ).