Whether you’re roasting a whole bird or just the breast this Thanksgiving, you want it to taste juicy and flavorful…not sad and bland. How to avoid a turkey that tastes like sawdust? It all comes down to seasoning, and there are a few ways to do it. Here’s how to season a turkey so it actually tastes like something.
Salting is a simple but critical step to ensure your holiday turkey or chicken is bursting with flavor. But it can be confusing to figure out exactly how much salt to use. Follow this guide for knowing precisely how much salt per pound of turkey or chicken to get the ideal seasoning.
When salting poultry, you want to use enough to boost the flavor while avoiding over-salting The generally recommended amount is
1 teaspoon of kosher salt per 1 pound of turkey or chicken.
This provides the right balance to permeate the meat with seasoning without becoming overly salty. Let’s break this down further
Calculating Total Salt Needed
To determine how much salt you need total, first weigh your turkey or chicken without the neck, giblets or any stuffing.
For example, if you have a 12 lb turkey, multiple that by 1 teaspoon per pound. So for a 12 lb turkey, you would use 12 teaspoons of kosher salt, or about 3 tablespoons.
For a 10 lb chicken, use 10 teaspoons kosher salt, which equals around 2 1/2 tablespoons.
Key Tips for Salting Poultry
-
Stick with kosher salt, which disperses better than regular table salt.
-
Apply the salt at least 24 hours before cooking, up to 48 hours for maximum flavor impact.
-
Rub half the salt under the skin, the rest in the cavity and over the outside.
-
Let the salted bird air dry uncovered in the fridge to help crisp the skin.
-
For a basting boost, make a paste with the salt, olive oil and herbs.
-
Use less salt, about 1-2 teaspoons, for pre-brined birds.
-
Don’t rinse off the salt before roasting.
Beyond Salt: Herbs, Spices and Seasonings
In addition to salt, complement the flavor with aromatic herbs, spices and citrus:
-
Rosemary, thyme, sage – classic aromatics
-
Lemon or orange zest – bright, fresh flavor
-
Pepper, paprika, cumin, coriander – spice it up
-
Garlic powder, onion powder – savory depth
-
Chili powder, cayenne – heat it up
Get creative mixing and matching to suit your taste. Apply these seasonings along with the salt up to 48 hours before roasting.
Brining Instead of Salting
While dry salting is recommended for its simplicity, brining is another excellent option. The bird soaks in a saltwater solution drawing seasoning into the meat.
Wet brining requires more time and equipment. But it reliably keeps poultry ultra moist and tender. If brining, reduce added salt to 1-2 teaspoons.
Salt Substitutes and Reduced Sodium
To limit sodium, you can use a salt substitute like Mrs. Dash. But keep in mind this may alter the flavor profile. Or reduce table salt to 3/4 teaspoon per pound.
For health needs, skip salting and rely on bold herbs, spices and citrus to flavor the poultry.
Pre-Basted Birds
Opt for reduced salt, about 1/2 teaspoon per pound, for pre-basted or enhanced turkeys injected with a salt solution. Taste the meat first before adding more salt.
Marinades and Rubs
When marinating poultry or using a bold wet or dry rub, you can get away with less salt. Start with 1/2 teaspoon per pound and adjust to taste.
Salting After Cooking
It’s best to salt poultry at least 24 hours before roasting so the seasoning penetrates the meat. But you can add a pinch or two of finishing salt after carving to taste.
Personal Taste Preferences
Feel free to adjust salt quantities based on your tastes or dietary needs. The 1 teaspoon per pound is a general guideline you can increase or decrease.
Salting poultry transforms ordinary birds into succulent, crave-worthy feasts. Follow these tips for knowing exactly how much salt per pound of turkey or chicken to take your holiday centerpiece to the next level.
:max_bytes(150000):strip_icc()/Spruce_Cooking_With_Salt_1807478_V2-80278365ea4f44e08ace1b7b33df7389.png)
Season Your Turkey in Advance
Just like you shouldn’t wait to thaw your turkey the day of (please, we implore you), don’t salt your bird the day of either. At least one day—and up to three—before Thanksgiving, pat the turkey dry with paper towels, then season it generously with kosher salt, sprinkling enough to coat the surface or rubbing it all over to ensure every part of the turkey is covered. This way, the salt has a chance to soak into the flesh of the bird and the turkey will taste well-seasoned throughout (instead of just salty on the surface). And unlike wet-brining (soaking the turkey in saltwater) this method ensures crispy skin. Once you’ve seasoned your turkey, leave it uncovered in the fridge until you’re ready to roast. (Covering it will lead to a soggy bird.)
Don’t Be Shy with Salt
When we say season generously, we mean generously. According to the experts at America’s Test Kitchen, you should use 1 teaspoon of kosher salt per pound of turkey (and ¾ teaspoon per pound if you’re cooking just the breast). So if you’re cooking a 12-pound turkey, that’s about ¼ cup of salt for the whole bird. This is not the time to sprinkle delicately.
Best Thanksgiving: How to Brine a Turkey & How to Salt a Turkey
FAQ
How much salt do you put in a pound of turkey?
At least 24 hours before you plan to roast your turkey, rinse it with cold water and pat dry. Rub thoroughly inside and out with salt. Use approximately ½ tsp per pound, so 6-7 tsp for a 12 lb bird.
How much salt to season a 16 lb turkey?
| Turkey Size | Water | Salt (Kosher) |
|---|---|---|
| 8 to 12 pounds (3.6 to 5.4 kilograms) | 2 gallons (7.6 liters) | 2 1/2 cups (450 grams) |
| 13 to 17 pounds (5.9 to 7.7 kilograms) | 2 1/2 gallons (9.5 liters) | 3 1/4 cups (570 grams) |
| 18 to 22 pounds (8.2 to 10 kilograms) | 3 gallons (11.4 liters) | 3 3/4 cups (675 grams) |
What is the salt to meat ratio for a turkey?
Brine proportions for a smaller turkey: Turkey sizes vary, so if you have a larger or smaller bird, go by these proportions instead: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt, 1/2 teaspoon dried herbs, and 1/4 teaspoon black pepper.
How much salt to brine a 12 lb turkey?
- For a 12–16-lb. turkey: 7 quarts (6.6 L) water + 145 g kosher salt.
- For an 18–20-lb. turkey: 10 quarts (9.5 L) water + 216 g kosher salt.
How much salt should I add to a pound of Turkey?
**The recommended amount of salt per pound of turkey is 1 teaspoon**. This ratio allows for optimal flavor while ensuring the meat is not overly seasoned. However, it is important to consider the weight of the turkey without the giblets and neck, as this will affect the seasoning quantities. 1.
How much kosher salt do you use to Salt a Turkey?
According to the experts at America’s Test Kitchen, you should use 1 teaspoon of kosher salt per pound of turkey (and ¾ teaspoon per pound if you’re cooking just the breast). So if you’re cooking a 12-pound turkey, that’s about ¼ cup of salt for the whole bird. Do you use kosher salt to Salt a Turkey?
How much salt do you put in a pound of meat?
Luckily, Food & Wine magazine has shared a salt-to-meat ratio in the November 2022 issue of their print magazine: Plan on 3/4 to 1 teaspoon of Diamond Kosher salt per pound for larger cuts of meat like beef chuck and any cut of pork or poultry. (This adds up to 3 to 4 tablespoons for a 12-pound turkey.
How do you season a 20 pound turkey?
No matter what herbs and spices you decide to use, the best way to get tasty turkey is to generously season it everywhere possible. A 20-pound turkey is a lot of meat—a teaspoon of salt and pepper sprinkled over the top is not going to do it. Generously rub salt and pepper inside the cavity, along with whatever other herbs and spices you’re using.
How do you salt a roasted turkey?
Salting also called dry brining improves a roasted turkey in several ways Salt works its magic by drawing moisture out of the turkey, then allowing that seasoned liquid to be reabsorbed. This process seasons the entire turkey, inside and out. Wet brining is another popular turkey prep method.
How much salt do you put in a pound of pork?
For pork, the ideal salt ratio varies depending on the cut of meat and your personal taste preferences. Generally, a good starting point is to use around 1-1.5 teaspoons of salt per pound of pork. This amount can be adjusted based on the pork dish you are preparing and the cooking method you are using.