“My family and I decided this was the best turkey I ever roasted. Thank you so much! I will always dry brine my turkeys before roasting from now on!”.
Dare I say it? Dry brining your Thanksgiving turkey is the best thing you can do to make your holiday meal better. The good news? It’s easy to do, mess-free, and requires no special ingredients or equipment. Let us show you how to step up your Turkey Day game.
As Thanksgiving and the holiday season approaches, many home cooks start thinking about how to prepare the perfect turkey. For those planning on cooking a Butterball turkey, one question that often comes up is whether you should dry brine the bird or not In this article, we’ll take an in-depth look at the pros and cons of dry brining a Butterball turkey to help you decide if it’s the right technique for you.
What is Dry Brining?
Dry brining involves rubbing the turkey all over with a mixture of salt, spices, and herbs and letting it rest uncovered in the refrigerator for 1-3 days before roasting. Over time, the salt will draw moisture out of the turkey while also dissolving some of the proteins, allowing it to reabsorb its own juices along with the salt and seasonings.
This results in a turkey with seasonings evenly distributed throughout the meat, a juicy interior, and a perfectly crisped skin The dry brine mixture adds tons of flavor while also helping the bird retain moisture.
Should You Dry Brine a Butterball Turkey?
Butterball turkeys are unique in that they are already injected with a salt solution during processing. This “self-basting” technique helps Butterball birds stay moist and flavorful. So dry brining is not necessary for a Butterball turkey since it’s already brined. Adding more salt from a dry brine may result in over-salting the turkey.
However, you can still get the benefits of dry brining like added flavors and a crispy skin without using much (if any) additional salt. Simply coat the turkey with your favorite dried herbs, spices, citrus zest, brown sugar, etc. and let it rest in the fridge uncovered before roasting. This will still draw out moisture for a crisper skin without getting too salty.
Here are some more specifics on the pros and cons of dry brining a pre-brined Butterball turkey:
Pros of Dry Brining a Butterball Turkey
- Adds extra flavor from spices, herbs, citrus, etc.
- Helps achieve an ultra crispy and browned skin
- Allows seasonings to evenly distribute throughout meat
- Encourages moisture retention for a juicy interior
Cons of Dry Brining a Butterball Turkey
- Risk of over-salting since it’s already brined
- Requires 1-3 days of waiting before cooking
- Seasoning quantities must be adjusted to prevent excessive saltiness
- Can lengthen total prep time
Frequently Asked Questions About Dry Brining Butterball Turkeys
Should you rinse a Butterball turkey after dry brining?
No, there is no need to rinse the turkey after dry brining unless you used a significant amount of salt. Simply pat the turkey dry before roasting.
How long should you dry brine a Butterball turkey?
1-3 days is ideal for dry brining a Butterball turkey. This allows enough time for the seasonings to fully penetrate the meat.
Can you add other seasonings besides salt to the dry brine?
Yes, feel free to add any dried spices, herbs, citrus zest, brown sugar, etc. to customize the flavor without much added salt.
Is dry brining safe for a frozen Butterball turkey?
You can dry brine a frozen Butterball turkey, but it’s important to fully thaw it first before applying the dry brine.
Should you dry brine a small Butterball turkey?
Dry brining works great for Butterball turkeys of all sizes. Just adjust the seasoning quantities based on the weight of the turkey.
Can you dry brine a Butterball turkey without salt?
You can create a salt-free dry brine by using other dried spices, herbs, citrus zest, etc. It will add flavor without being too salty.
How crispy will the skin get from dry brining?
Dry brining helps remove moisture from the skin resulting in a super crispy and browned exterior when roasted. The longer you brine, the crispier it will be.
Do you need to baste a dry brined Butterball turkey?
Basting is not necessary since dry brining helps lock in moisture. But you can add extra flavor with a light baste during roasting if desired.
Should you adjust roast time for a dry brined turkey?
You likely will not need to adjust roast time much for a dry brined Butterball turkey. But always use a meat thermometer to confirm doneness.
Tips for Dry Brining a Butterball Turkey
If you do want to dry brine your Butterball turkey, here are some tips to get the most out of the technique:
- Use a minimal amount of salt – 1⁄2 to 1 teaspoon per pound at most
- Pat the turkey very dry before applying the dry brine
- Loosen the skin from the breast to get seasonings directly on the meat
- Refrigerate uncovered on a wire rack set inside a rimmed baking sheet
- Let rest for 24-72 hours for maximum impact
- Roast at a high temperature (425°F+) to get an ultra crispy skin
While dry brining may not be 100% necessary for a pre-brined Butterball turkey, it can take your holiday centerpiece to the next level in terms of crispy skin and bold seasoning. Just be mindful of over-salting and adjust any salt you add accordingly. With the right technique, your Butterball turkey will turn out juicy, flavorful and picture-perfect.
Sprinkle on the brine
Don’t rub or pat the mixture into the turkey; just sprinkle it all over. Put it inside the bird, on the breasts, on the legs and wings, and anywhere else.
Slide that turkey onto a baking sheet and put it in the fridge uncovered. For smaller birds, 24 hours is enough time, but for the best flavor, let the brine work its magic for three days.
You’re ready to roast, fry, or smoke. Follow your normal recipe (we’ve included one below); just don’t add any more salt that it may ask for. No need to wipe the brine off before roasting.
Ready for the easiest, juiciest turkey ever? Dry brining will change your holiday cooking life.
Having roasted at least a hundred turkeys in my time, I have to say that this dry brined turkey recipe is the easiest and most juicy one I’ve tried. People say, “This is the best turkey ever!” every time I serve it, and what cook wouldn’t want that?
Here’s why you’ll love this recipe:
- It’s easy and mess-free. To dry brine a bird, you just mix some herbs, salt, and baking powder together and sprinkle it on the bird. That’s it!.
- Dry brining is proven to make tastier turkey. Yes, the Serious Eats Food Lab did a great in-depth study. In short, dry brining is the key to a tasty turkey.
- It’s kitchen-tested and family-approved. I’ve been making this exact roasted turkey recipe for decades, and so has everyone in my family and nearly 200 readers!