We’ve been working on pies all last week, and I realized this morning that I should go over what happens after brining the turkey. Time is flying by! In years past, I’ve experienced a little trial-and-error with brining. It certainly adds a lot of flavor and helps the turkey retain a lot of juiciness and moisture, but it can also make the drippings saltier, which can lead to issues with the gravy—which is made from turkey drippings—and the stuffing—if you stuff your bird, which I usually don’t.
There are a few things you can do to make your brined turkeys less “over-salty.” The more you adhere to these suggestions, the more adept you’ll be at managing the potential salinity that arises from brining
The art of brining a turkey has become increasingly popular among home chefs but the question of whether to rinse the bird after brining remains a point of debate. This guide delves into both sides of the argument providing you with the information you need to make an informed decision.
The Case Against Rinsing:
According to the USDA, rinsing raw poultry can increase the risk of foodborne illnesses This is because poultry can harbor bacteria like salmonella, which can only be destroyed by thorough cooking Rinsing the turkey under running water may seem like a way to wash away these bacteria, but it can actually spread them around the kitchen. Even if you wash your hands thoroughly, the act of rinsing the turkey can contaminate surfaces and increase the risk of cross-contamination.
Therefore, it’s generally recommended to avoid rinsing the turkey after brining. Instead, focus on proper food safety practices like washing your hands before and after handling the bird, disinfecting surfaces that come into contact with raw poultry, and cooking the turkey to a safe internal temperature of 165°F.
The Case for Rinsing:
Some argue that rinsing the turkey after brining is necessary to remove excess salt, especially if the brine contained a high salt concentration or additional ingredients like sugar. They believe that rinsing prevents the turkey from becoming overly salty and ensures a more balanced flavor profile.
If you choose to rinse the turkey, follow these safety guidelines:
- Rinse after washing raw vegetables and other ingredients: This prevents cross-contamination.
- Clean the sink and surrounding area: Use hot soapy water and a disinfectant to ensure a clean workspace.
- Use cold water: Warm water can raise the temperature of the turkey, increasing the risk of bacterial growth.
- Dry the turkey thoroughly: Pat the bird dry with paper towels before seasoning and cooking.
Dry Brining: A Different Approach
Dry brining involves applying a generous amount of salt to the turkey’s exterior and letting it rest in the refrigerator for several hours or up to 2 days. This method eliminates the need for a liquid brine and takes up less space in the refrigerator.
With dry brining, rinsing the turkey is not necessary. The salt draws moisture to the surface, where it mixes with the seasonings and is reabsorbed into the flesh. This process leaves minimal salt residue on the surface.
The Bottom Line:
Whether or not to rinse a brined turkey is a personal choice. If you’re concerned about excess salt, rinsing might be a good option. However, if you’re confident in your brining technique and follow proper food safety practices, rinsing is not essential.
Additional Tips:
- Use kosher salt for brining: It dissolves easily and provides a consistent saltiness.
- Consider adding aromatics to the brine: Herbs, spices, citrus fruits, or vegetables can enhance the flavor of the turkey.
- Pat the turkey dry before cooking: This ensures a crispy skin.
- Reduce the amount of salt in your seasoning mix if you’ve brined the turkey: This prevents the dish from becoming overly salty.
By understanding the pros and cons of rinsing a brined turkey, you can make an informed decision that suits your preferences and ensures a delicious and safe meal.
After brining, rinse the turkey thoroughly under cold water for a few minutes.
After removing the brined turkey from the pot, brining bag, or other container, dispose of the brine and place the turkey in a spotlessly clean sink. Turn on the water and submerge the turkey, letting the water run through the entire cavity and even rubbing the turkey’s surface with your hands while it rinses.
After rinsing, fill the sink with cold water and soak the turkey for fifteen minutes.
This will only lessen the amount of salt in the drippings by “purging” the extra salt that has accumulated in the skin and surface meat.
Do you rinse turkey after brining?
FAQ
What happens if you don’t rinse a turkey after brine?
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Do you rinse off a dry-brined turkey?