Brining a turkey can help to ensure tender, juicy meat that is full of flavor. We conducted a side-by-side comparison to find out, though, whether unbrined, dry brined, or salt water brined turkey tastes better. Read on for the results.
For years, I used a salt water brine to prepare my turkey for roasting. However, lately, it’s becoming more and more common for cooks and recipe creators to suggest a dry brine, where you rub the meat with salt and then let it rest so the salt can infuse the meat. Many of the more popular food-focused websites, such as Serious Eats and the New York Times Cooking Section, suggest brining food without water.
I set out to test three methods of roasting a turkey in my home kitchen. I roasted three 14-pound organic turkeys using my Simple Roasted Turkey method: 1) without a brine, 2) with a dry brine, and 3) with a brine of salt water. 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!
The Virtual Weber Bulletin Board (TVWBB) is a vibrant online community dedicated to all things Weber grilling and smoking. Recently, a discussion on pre-brined turkeys sparked lively conversation among members. Let’s dive into the heart of this discussion and explore the thoughts experiences and insights shared by the TVWBB community.
The Question of Pre-Brined Turkeys:
The discussion began with a simple question from Arun L., a TVWBB All-Star, who inquired about pre-brined turkeys. Arun had never encountered them before and was curious to learn about people’s experiences and opinions.
Community Responses:
The community responded with a wealth of information and diverse perspectives. Here are some key takeaways from the discussion:
- Pre-brined turkeys are commercially available: Several members, including timothy, a 1-Star Olympian, confirmed the existence of pre-brined turkeys. They shared their experiences with brands like Butterball and Willie Bird, highlighting their convenience and quality.
- Injection vs. Soaking: The discussion delved into the different methods used for pre-brining. Brett-EDH, a Hall of Fame member, explained that commercial pre-brined turkeys are likely injected rather than soaked to ensure consistency and efficiency.
- Whole Foods Pre-Brined Turkey: Arun’s specific inquiry about a pre-brined turkey from Whole Foods sparked further discussion. DanHoo, an Olympian member, shared a link to the Whole Foods website, where they explained their process of using pure sea salt solutions for brining their turkeys.
- Food Safety Concerns: Brett-EDH addressed potential food safety concerns associated with pre-brined turkeys. He emphasized the importance of proper handling and preparation to minimize the risk of contamination.
- Learning from Experience: Arun expressed his interest in learning from the experience of smoking the pre-brined turkey for future reference. The community encouraged him to document the process and take note of the turkey’s label and packaging details for future comparisons.
Additional Insights:
- The discussion also touched upon the importance of using a high-quality bird, regardless of whether it is pre-brined or not.
- Members shared their personal preferences for brining or not brining their turkeys, highlighting the diversity of approaches within the community.
- The overall tone of the discussion was informative, respectful, and engaging, demonstrating the collaborative spirit of the TVWBB community.
The discussion on pre-brined turkeys on the Virtual Weber Bulletin Board provided valuable insights into this increasingly popular Thanksgiving option. From exploring different brands and methods to addressing food safety concerns and learning from experience, the community shared their knowledge and expertise to help each other achieve the perfect Thanksgiving turkey. As the holiday season approaches, these insights will undoubtedly be helpful for many home cooks looking to enhance their Thanksgiving feast.
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. While a wet brine involves soaking the meat in salt water, a dry brine involves rubbing the meat with salt.
Because the salt has time to seep into and infuse the meat, both methods call for more salt than you would if you were to salt the turkey just before roasting. You can add additional flavor to any brine using sugar, herbs, spices, or citrus.
How long to defrost a turkey
For even cooking, be sure that the turkey is fully defrosted before roasting. Defrosting in the refrigerator ensures that the turkey remains at a safe temperature. Estimate 1 day per 4 lbs of turkey to fully defrost in the refrigerator. For example, for a 16-pound turkey, allow 4 days.
You can skip this step if using a fresh (not frozen) turkey.
Can you brine a pre-brined turkey?
FAQ
What does pre-brined turkey mean?
Is it good to buy a pre-brined turkey?
Do you rinse a pre-brined turkey?
Are Butterball turkeys already pre-brined?