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There are a lot of opinions out in the world about how best to prep a turkey for Thanksgiving. Should you make a dry-brine turkey? Wet-brine? Skip brining altogether? We’ll just cut right to the chase: The official Epi opinion is that dry-brining is the only brine method you should consider when prepping a holiday bird. The process is literally just coating the raw turkey in salt (and maybe a few other flavorings) and letting it hang out in the fridge for a couple of days. It’s exponentially easier to pull off than a wet brine and it imbues the meat with so much flavor, your guests will never complain about dry, tasteless meat again. But let’s back up:
Dry brining a turkey breast is one of the best ways to ensure moist, flavorful meat with crispy skin for your holiday meal. But how long does it actually take to properly dry brine a turkey breast? In this comprehensive guide we’ll cover everything you need to know about dry brining times for optimal turkey flavor and texture.
What is Dry Brining?
Dry brining is a simple technique that helps infuse flavor and moisture into meat before cooking. It involves rubbing the turkey breast with a mixture of salt, spices, and herbs and then letting it rest in the refrigerator for a period of time.
The salt draws out some moisture from the meat then allows that moisture to reabsorb along with the seasonings. This results in a juicy well-seasoned piece of meat.
Dry brining takes less time than a traditional wet brine where the turkey is fully submerged in a saltwater solution. It’s much more convenient while still delivering excellent flavored meat.
How Long to Dry Brine a Turkey Breast
The ideal dry brining time for a boneless turkey breast is 24-48 hours. For a bone-in turkey breast, it’s best to brine for 48 hours.
Here are some general guidelines on turkey breast dry brining times:
- Minimum brining time: 24 hours
- Ideal brining time: 48 hours
- Maximum brining time: 72 hours
Brining for the full 48-72 hours allows the salt and seasonings maximum time to penetrate deep into the thick breast meat. But even just 24 hours will make a noticeable difference in moisture and flavor compared to an unbrined breast.
Dry Brining Times Based on Turkey Breast Size
The exact dry brining time can vary slightly depending on the size and type of turkey breast:
- Boneless turkey breast (2-4 lbs): 24-48 hours
- Bone-in turkey breast half (3-5 lbs): 48 hours
- Whole bone-in turkey breast (6-8 lbs): 48-72 hours
Larger bone-in turkey breasts need a little more time for the salt to work its way into the meat. An extra 12-24 hours can really maximize the flavor in a big turkey breast.
For a small boneless breast, 24 hours is usually enough to get decent seasoning penetration. But going the full 48 hours is still recommended for best results.
Step-By-Step Guide to Dry Brining a Turkey Breast
Here is a simple step-by-step guide to dry brining a turkey breast for juicy, flavorful meat:
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Mix the dry brine: In a small bowl, mix together 2-3 tablespoons kosher salt, 1 teaspoon black pepper, and any other desired spices like thyme, rosemary, sage.
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Pat turkey dry: Thoroughly pat dry the turkey breast with paper towels. Make sure all surfaces are dried well.
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Apply the brine: Rub the dry brine mixture evenly all over the turkey breast. Try to get some under the skin and on both sides.
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Refrigerate: Place the brined turkey breast on a tray or plate and refrigerate uncovered for 24-48 hours.
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Remove from fridge: Take turkey out of fridge about 1 hour before roasting to allow it to come to room temperature.
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Cook as desired: Roast, grill, or pan sear the brined turkey breast as you normally would. Use a meat thermometer to monitor temp.
And that’s it! With just a little salt, pepper, and time you’ll have the most flavorful and juicy turkey breast ever.
Tips for Perfectly Brined Turkey Breast
Follow these tips for the very best dry brined turkey breast:
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Use kosher salt – it distributes evenly and penetrates meat better.
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Pat very dry before and after brining – this helps crisp the skin.
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Brine for the full 48 hours if possible – more time = more flavor.
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Refrigerate uncovered – uncovered drying promotes crispy skin.
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Cook to an internal temp of 160°F – use a meat thermometer for accuracy.
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Let rest 20 minutes before carving – allows juices to redistribute.
Common Dry Brining FAQs
Here are answers to some frequently asked questions about dry brining turkey:
How much salt do you use to dry brine?
For a 5-8 pound turkey breast, use around 2-3 tablespoons kosher salt in the brine. Adjust to 1-2 tbsp for smaller breasts.
What ingredients do you need for a basic dry brine?
Just kosher salt, black pepper, and any other spices you want. No need for sugar, broth, etc.
Can you over brine a turkey breast?
It’s hard to over brine since you aren’t soaking the meat. But more than 72 hours may make it too salty. Stick to 24-48 hours.
Should you rinse turkey after dry brining?
No, do not rinse. Just pat very dry with paper towels before cooking.
Can I stuff a dry brined turkey breast?
Yes, you can stuff after brining. The brine will still penetrate and flavor the meat.
Does dry brining work for a whole turkey?
Yes! Dry brining works great for whole turkeys. Just increase brine amounts based on weight.
The Benefits of Dry Brined Turkey
Dry brining really is the best technique for moist, delicious turkey breast every time. Here are some of the benefits:
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Infuses turkey with loads of flavor
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Keeps meat incredibly juicy and tender
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Allows for crispy, browned turkey skin
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Quick and easy – no messy wet brine required
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Can be used on turkey breast or whole birds
So next time you cook up a turkey breast, be sure to dry brine it first. Just a little salt and time makes all the difference between dry, bland meat and tender, juicy perfection. Give it a try for your next holiday meal!
Why dry-brining results in the best turkey:
The wet-brining method involves some complex maneuvers. For one, you’ll need to source a giant bucket or a big bag to let the turkey bathe in. It’s a process prone to nightmarish outcomes (#throwback to when former Epi food editor Rhoda Boone ended up with a fridge flooded with turkey water). You’re far less likely to encounter such problems when making a dry-brined turkey. Sure, you’ll have to make a little room in the fridge, but that’s the nature of Thanksgiving turkey, no matter which route you take.
Dry-brining has more going for it than mere user-friendliness. 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. Once dissolved, the salt combines with those turkey juices and gets reabsorbed into the meat. Along the way, the process breaks down muscle proteins, giving way to the most tender, moist, well-seasoned turkey you’ll ever taste, no basting or buckets required.
Dry brining vs. wet brining:
There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound). Wet brining is slightly more involved: it requires soaking a turkey in a salt-water solution (herbs, spices, and aromatics can be incorporated, and sometimes other liquids like beer or molasses are added to the water) for several hours or overnight.