Brining a turkey can help to ensure tender, juicy meat that is full of flavor. But have you ever wondered what is better – unbrined, dry brined, or salt water brined turkey? We did a side-by-side comparison. Read on for the results.
For years, I used a salt water brine to prepare my turkey for roasting. But lately it’s becoming increasingly popular for chefs and recipe developers to recommend a dry brine in which you rub the meat with salt and let it rest, allowing the salt to infuse the meat. A lot of the bigger food-centric websites (like Serious Eats and New York Times Cooking Section) recommend dry brining.
I set out to test three methods of roasting a turkey in my home kitchen. I ordered three 14-lb organic turkeys and roasted them 1) without a brine (using my Simple Roasted Turkey method), 2) with a dry brine, and 3) with a salt water brine. My recipes for dry brine and salt water brine can be found at the bottom of the post.
I rounded up some taste testers and did side-by-side comparison of the three turkeys. Results below!
As Thanksgiving approaches, many home cooks ponder the age-old question Should I brine my turkey this year? Brining involves soaking the turkey in a saltwater solution prior to cooking, which helps the bird retain moisture for juicier meat. While popular, brining remains controversial, with strong opinions on both sides. This article examines the pros and cons of turkey brining to help you decide if it’s right for your Thanksgiving meal
What is Brining and How Does it Work?
Brining turkey involves submerging the raw bird in a saltwater solution, known as a brine, for 8 to 24 hours before cooking. A basic brine contains water, salt, and often aromatics like garlic, herbs, spices, or citrus The salt helps dissolve muscle proteins, allowing the turkey to absorb the surrounding liquid This preserves moisture and prevents the meat from drying out during roasting.
Brined turkey can retain 30-40% more moisture compared to an unbrined bird. The extra fluid plumps up the cells, creating a juicier texture. However, since the moisture comes from the brine, some find the “juice” tastes diluted. The salt also mildly seasons the meat.
The Case for Brining Turkey
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Guarantees Moist Meat: Brining practically ensures juicy, tender turkey by helping it retain significantly more moisture. This provides a buffer in case of overcooking.
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Easy Method: Brining is simple and hands-off. Just mix a saltwater solution, submerge the turkey, and refrigerate overnight. Rinse before roasting per usual.
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Forgiving Technique: Brining helps novice cooks avoid dried out holiday birds, taking some of the guesswork out of roasting turkey. Even if slightly overcooked, brined meat remains fairly moist.
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Works for Any Size Bird: Brining effectively boosts moisture in turkeys both large and small. Adjust brine ratios as needed to fully submerge.
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Adds Flavor: The salt seasons the meat, while aromatic ingredients like citrus, herbs, and spices can provide extra flavor.
The Case Against Brining
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Dilutes Flavor: Absorbing plain water dilutes the turkey’s natural taste. Brined birds may taste slightly “watered down.”
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Changes Texture: Brined meat can have a too-soft, spongy texture from excess moisture absorption. The flavor also comes across as salty.
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Requires Planning: To fully dissolve the salt, the brine needs time to cool before using. Turkeys then brine for 8-24 hours, requiring advance planning.
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Uses Lots of Space: Large containers are needed to submerge a full turkey. This monopolizes refrigerator or cooler space.
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Not Necessary: Basic salting achieves similar seasoning and moisture retention without diluting flavor. Air-chilling or low-temp roasting also keeps meat juicy.
Alternatives to Prolonged Brining
For those looking to avoid extensive brining, here are a few alternatives to try:
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Dry Brine: Rubbing the turkey with salt and letting it rest unwrapped in the fridge exposes the skin to dry out while allowing salt to penetrate.
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Quick Brine: A brief 30-60 minute brine still provides some moisture insurance without as much flavor dilution.
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Salting Under Skin: Loosening the skin and rubbing salt directly onto the meat overnight seasons it while retaining moisture through slow absorption.
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Butter Under Skin: Placing herb butter under the turkey skin adds immense flavor as the butter bastes the meat during roasting.
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Aromatic Pan: Chopped vegetables, citrus, or herbs in the roasting pan add flavor as their juices permeate the turkey.
When cooked properly, an unbrined turkey can absolutely turn out juicy and delicious. However, brining provides a margin of error that many cooks appreciate when tackling large holiday birds. If you prefer your turkey’s natural flavor, try a quick brine or salting instead of prolonged soaking. But for easy holiday insurance, submerge that turkey and brine away without guilt!
What is a brine?
A brine is the process of treating meat with a salt solution. There are two types of brines – a dry brine and a wet (salt water) brine. Dry brining is done by rubbing the meat with salt while a wet brine is done by soaking the meat in salt water.
Both methods use more salt than you would use if you were to salt the turkey right before roasting because the salt has time to soak into and infuse the meat. You can add additional flavor to any brine using sugar, herbs, spices, or citrus.
How Long to Roast a Turkey at 425°F
At 425°F / 218°C, estimate 8 to 12 minutes per pound of turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven (try to bring it to room temperature before you start) and the variations in size / shape of the turkey. Use an instant read thermometer to start checking for doneness at the low end of the estimated time.
To Brine or Not to Brine Your Thanksgiving Turkey
FAQ
Does brining a turkey change the flavor?
Enhanced Flavor: Brining infuses the meat with a savory, seasoned flavor. The salt and additional spices or herbs used in the brine penetrate the meat, resulting in a more flavorful dish that requires less additional seasoning during cooking.
Should I brine a butterball turkey?
Should I brine or pre-salt the turkey? “If you want to you can, but you don’t have to,” says Miller.Nov 26, 2019
How long to brine a 20 lb turkey?
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
Does brining really make a difference?
Brining definitely makes a difference. It pulls salt into the meat for more flavor, and it helps the meat retain liquid.