Salting, also known as dry brining, is one of the best ways to prepare a turkey for roasting. It helps ensure a turkey that is moist, juicy, tender and packed with flavor. Properly salting a turkey transforms an ordinary bird into a delicious masterpiece.
Why Should You Salt a Turkey?
There are several benefits to salting a turkey before cooking
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It thoroughly seasons the meat, infusing it with lots of flavor. The salt penetrates deep into the turkey.
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Salting helps the turkey retain moisture during roasting for tender and juicy meat. It allows the turkey to become nicely plump with its own natural juices.
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Salting improves the texture of the skin, helping it crisp up beautifully when roasted. The result is golden brown and ultra-crispy skin.
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It’s an easy process that requires no special equipment, just common kitchen ingredients.
The science behind salting poultry is simple. The salt initially draws moisture out of the turkey through osmosis. Once dissolved in that moisture, the salty liquid is then reabsorbed back into the meat. This brining effect seasons the entire turkey, inside and out.
Wet Brining vs. Dry Brining
Wet brining is another popular technique used to prepare turkeys. It involves soaking the raw turkey in a saltwater solution for multiple hours before roasting.
Dry brining provides similar moistness and flavor benefits to wet brining, but with much less hassle:
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No need to fully submerge the turkey in a bucket of liquid.
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It doesn’t require a large container to brine in.
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Far less messy to prep and clean up.
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Eliminates the risk of soggy skin.
For well-seasoned, juicy turkey with crispy skin, dry brining is the easiest and most effective method.
How Much Salt Is Needed to Dry Brine a Turkey?
When salting a turkey, use:
- 1 tablespoon of kosher salt per 4-5 pounds of turkey meat.
For example, a 12 pound turkey would need about 3 tablespoons of salt. An 18 pound turkey would use around 4.5 tablespoons of salt.
It’s important not to use too much salt, as that can make the turkey unpleasantly salty. Stick within those recommended amounts per pound for optimal flavor.
Always opt for kosher salt, rather than regular table salt. Kosher salt distributes over the meat easier and penetrates the flesh better.
Step-by-Step Guide to Dry Brining a Turkey
Follow these simple steps for salting success:
1. Pat the Turkey Dry
Remove the raw turkey from its packaging. Pat the outside and inside cavity completely dry with paper towels.
2. Loosen the Skin
Carefully loosen the skin from the meat on the turkey’s breast, thighs and drumsticks using your fingers. This allows the salt to directly contact the meat.
3. Make a Salt Mixture
In a small bowl, combine the desired amount of kosher salt for the turkey’s weight. For extra flavor, mix in dried herbs, spices, citrus zest, chopped garlic or onion powder.
4. Generously Apply the Salt
Rub about half the salt mixture under the loosened skin, making sure to cover the breast and thigh meat. Rub the remaining salt into the main cavity and all over the outside of the turkey.
5. Refrigerate
Place the salted turkey on a rimmed baking sheet, uncovered, and refrigerate for 24-48 hours. This extended time allows the salt to thoroughly penetrate while the skin dries out.
6. Roast the Turkey
Remove the turkey from the fridge. Roast, grill or cook the turkey as you normally would, no rinsing needed. The salt and seasonings will permeate the meat as it cooks.
Extra Tips
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For deeper flavor, make a paste with the salt, oil, herbs and citrus. Massage it into the meat.
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If using a pre-brined turkey, reduce the salt to 1-2 tablespoons total.
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Let the salted turkey air dry uncovered in the fridge for crisper skin.
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Start salting at least 24 hours before cooking, up to 48 hours for maximum impact.
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Roasting at a high temp (425°F) for the first 30 minutes browns the skin beautifully.
The Benefits of a Salted Turkey
Taking the time to properly salt your turkey results in huge rewards:
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Incredibly moist, tender and juicy meat throughout the entire turkey.
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Well-seasoned flavor in every bite without any part being bland.
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Crispy, crunchy, golden brown skin with no rubbery or soggy spots.
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Better texture and more succulent meat.
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Foolproof method for turkey success.
Salting a turkey requires minimal effort while guaranteeing the juiciest and most flavorful roasted turkey possible. Your holiday table will be graced by the perfect turkey when you use this simple dry brining technique. Give it a try this year!
Frequently Asked Questions About Salting Turkey
Should you rinse off the salt before cooking the turkey?
No, do not rinse off the salt after dry brining the turkey. The salt will have fully penetrated the meat after sitting for 24-48 hours. Rinsing would diminish the seasoned flavor.
How long does it take to dry brine a turkey?
Plan on salting the turkey for 24-48 hours before cooking. The longer time allows the salt to deeply season the meat.
Should you salt inside the turkey cavity as well?
Yes, be very generous with the salt inside the main cavity too. Salt all over the bird, inside and out, for the best flavor.
Is wet brining or dry brining better?
Dry brining is the easier method and produces excellent results. It also helps the skin get ultra crispy.
What kind of salt should be used to brine a turkey?
Always opt for kosher salt, which distributes over the turkey easier than regular table salt.
Salting a turkey is simple to do yet yields incredible rewards. Use this handy guide for gustatory success! Your holiday feast will be remembered for having the most mouthwateringly delicious turkey that your guests can’t stop raving about.
What Kind of Turkey Works Best for Dry Brining?
Dry brining works best on natural or air-chilled turkeys without a saline solution added.
If you want to dry-brine your turkey, you should stay away from many mass-produced turkeys in stores because they have been injected with a saline solution. You can usually find that information on the label. I’ve seen solutions as low as 4% and as high as 8%. Brining the bird without adding salt could make it too salty.
That being said, if you buy the turkey already and see that saline has been injected into it, you can cut the salt in this recipe in half.
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Wet Brine vs. Dry Brine
To make sure the bird is juicy, people usually prepare it with either a dry brine or a wet brine. The latter is sometimes just called “brine.”
- Dry brining, which is also called salting, is just covering the turkey in salt, putting it in the fridge for 24 to 72 hours, and then roasting it. The salt changes the way the meat’s proteins are structured, which makes it let out water. Then the bird takes in its own salty liquid again, making meat that is juicy, tender, and full of flavor.
- When you wet brine a bird, you heat a salt water mixture on the stove, let it cool, and then put the bird in the brine for at least 24 hours before roasting it in the oven. That’s a big container with a lot of water for a turkey! It doesn’t just soak up its own liquid again; it also soaks up more liquid from the salt solution.