Should You Rinse a Dry Brined Turkey?

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Many people have different ideas about how to best prepare a turkey for Thanksgiving. Should you dry-brine your turkey, wet-brine it, or not brine it at all? We’ll get right to the point: Epi says that dry-brining is the only brining method you should think about when getting your holiday bird ready. The process is as simple as putting the raw turkey in the fridge for a few days after coating it in salt and maybe some other spices. It’s a lot easier to do than a wet brine, and it gives the meat so much flavor that your guests will never complain about dry, bland meat again. But let’s back up:

Dry brining is a popular technique for preparing turkey that helps ensure it stays juicy and flavorful when cooked. It involves rubbing a mixture of salt, herbs, and spices directly onto the turkey and letting it sit in the refrigerator for 24-48 hours before roasting. Some people wonder if you need to rinse off the dry brine before cooking the turkey. Here’s what you need to know about rinsing dry brined turkey.

What is Dry Brining?

Dry brining, also known as dry salting, is the process of applying a salt-based mixture directly to the surface of meat and letting it sit for an extended period before cooking. The salt draws moisture out of the turkey, then dissolves and is reabsorbed, tenderizing the meat and enhancing juiciness. Herbs, spices, sugar, and citrus zest are often added to the salt to impart extra flavor.

Compared to wet brining where the turkey is fully submerged in a saltwater solution, dry brining is simpler since you don’t have to deal with buckets of liquid. It also leads to crisper turkey skin since the surface dries out The downside is it takes longer than wet brining, requiring 24-48 hours of lead time

Should You Rinse Off Dry Brine?

The short answer is no, you do not need to rinse dry brined turkey before roasting. Here are some key reasons why rinsing is unnecessary

The salt flavors the meat: Unlike with wet brining, the salt and seasoning used in a dry brine penetrate deep into the turkey meat. Rinsing washes away this flavor.
It leads to crispier skin: Rinsing adds back moisture that you want to evaporate for crispy skin.
No risk of cross-contamination: With proper food safety practices, dry brining does not cause contamination issues that would require rinsing.
The turkey needs to be dry: For even cooking and browning, you want the turkey surface as dry as possible before roasting. Rinsing would make it wet again.
Experts recommend against it: Turkey authorities like the Butterball Turkey Talk-Line advise against rinsing dry brined turkey.

The only exception would be if the turkey had an off-putting cure flavor from the brine. But with a properly balanced dry brine that’s not too heavy on the salt, rinsing shouldn’t be necessary.

Dry Brining Process

Here are the basic steps for dry brining turkey:

Mix the dry brine: Combine kosher salt, herbs, spices, citrus zest, sugar, etc. Organicville Organic Poultry Brining Blend is a good pre-made option.
Pat turkey dry: Remove giblets and neck from the cavity. Pat the outside of the turkey very dry with paper towels.
Apply dry brine: Rub the mixture all over the turkey, including the cavity, under wings and legs. Use 1-2 tablespoons of brine per 5 pounds of turkey.
Refrigerate 24-48 hours: Place turkey breast-side up on a rimmed baking sheet. Cover tightly with plastic wrap or foil. Let sit for at least 24 hours, up to 48.
Uncover and air dry: Remove covering and return turkey to the fridge uncovered for 8-24 hours before roasting. This lets the skin dry out.
Roast turkey: Roast per your recipe, basting with melted butter or oil if desired. Cook to 165°F breast temp.
Let rest and carve: Allow turkey to rest 20-30 minutes before carving for juicy meat. Dig in!

Benefits of Dry Brining Turkey

There are a number of advantages to dry brining over traditional wet brining:

More flavorful, juicy meat: Salt penetrates deep into the meat for enhanced juiciness and flavor throughout.
Crispier skin: The skin dries out uncovered in the fridge, leading to excellent crispness.
Easier process: No need to submerge turkey in a liquid brine or find food-safe containers big enough.
Less messy: No giant buckets of brine liquid to pour out and discard. Much cleaner prep and post brining.
Space saving: Takes up less room since turkey brines right on a sheet pan vs. a bulky tub.
Time saving: Skipping a rinse step saves time on cooking day.

Tips for Dry Brining Success

Follow these tips for the best dry brined turkey possible:

Use kosher salt, which dissolves most evenly. Avoid pre-salted turkeys.
Apply rub evenly all over and under skin. Get into every nook and cranny.
Brine for the full 24-48 hours for proper seasoning and moisture infusion.
Air dry uncovered in the fridge for at least 8 hours pre-roasting for crispy skin.
Roast at a high temperature (425°F) then drop temp to finish cooking evenly.
Monitor temperature and doneness closely and pull turkey at 165°F.
Let turkey rest at least 20 minutes before slicing for juicy meat.

The Verdict

Dry brining infuses turkey with flavorful moisture and juiciness with less mess and fuss than wet brining. Rinsing after brining defeats the purpose by washing off the salt and seasoning and reintroducing moisture. As long as you apply the dry brine properly, rinsing is completely unnecessary for a delicious, perfectly cooked turkey.

should you rinse a dry brined turkey

Dry brining vs. wet brining:

There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. To dry brine a turkey, all you have to do is rub it in a salt-and-herb mix and put it in the fridge for a long time (about an hour per pound). For wet brining, you have to soak the turkey in a salt-water solution (herbs, spices, and aromatics can be added), and sometimes beer or molasses is added to the water as well. You do this for several hours or overnight.

Why dry-brining results in the best turkey:

The wet-brining method involves some complex maneuvers. To begin, you will need to find a big bucket or bag for the turkey to 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. There will be some extra space in the fridge, but that’s just how Thanksgiving turkey works, no matter which way you go.

Dry-brining has more going for it than mere user-friendliness. It also makes the turkey skin extra crispy: when the turkey is left out in the fridge, the skin dries out, which makes it crisp up 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. Muscle proteins are broken down along the way, making the juiciest, tenderest, and savoriest turkey you’ll ever eat—no basting or buckets needed.

Dry Brined Turkey on a Pellet Grill

FAQ

What happens if you don’t rinse a brined turkey?

There’s no harm in skipping cleaning your turkey. According to the USDA, it’s impossible to wash all bacteria off the bird. In fact, cooking the turkey removes far more bacteria than rinsing ever could.

What to do after dry brining turkey?

After 12 to 18 hours, remove the turkey, dry carefully with paper towels, and roast. For crisper skin, brine a couple days in advance, and let your turkey air-dry at least overnight and up to two nights, uncovered, in the refrigerator on a rack set in a rimmed baking sheet.

Do you remove salt after dry brining?

Just remember to omit salt from the seasonings you are using after you pre-salt or dry brine. If you choose to add seasoning when you dry brine, start with the salt on your food. Then you can add the other flavors on top.

Should brined meat be rinsed?

Don’t Rinse It Off – Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.