Making the best turkey can be intimidating. They are big, heavy, and everyone and their grandmother has a set of rules that are strictly enforced and breaking them will result in the dreaded dry bird. Despite the word “dry” in the name, dry brining a turkey will result in one of the moistest turkeys you’ve ever eaten.
The most traditional way to brine a turkey is using a wet brine. Meaning to soak it in a salty water solution for about 24 hours. However, dry brining is a great alternative if you don’t want to fiddle with all the water and finding a place to store it, but it will take at least 24 hours.
If this is your first time, I highly recommend reading through the whole post before starting.
Absolutely! Sea salt is a great option for brining your turkey. In fact, it’s the preferred choice for many chefs and home cooks alike. Here’s why:
Benefits of Using Sea Salt for Brining:
- Better Flavor: Sea salt has a more complex flavor profile than table salt, adding depth and nuance to your turkey.
- Less Sodium: Sea salt typically contains less sodium than table salt, making it a healthier option.
- Mineral Content: Sea salt contains trace minerals that can enhance the flavor of your turkey.
- Dissolves Easily: Sea salt dissolves easily in water, making it ideal for brining.
Types of Sea Salt for Brining:
- Coarse Sea Salt: This is the most common type of sea salt used for brining. It has a larger grain size, which helps it dissolve evenly in the brine.
- Fine Sea Salt: Fine sea salt can also be used for brining, but it may dissolve too quickly and make the brine too salty.
- Flake Sea Salt: Flake sea salt is a gourmet option that can add a delicate flavor to your turkey.
How Much Sea Salt to Use:
The general rule of thumb is to use 1 tablespoon of coarse sea salt per 5 pounds of turkey. However, you can adjust this amount to your taste. If you prefer a saltier turkey, you can use a bit more salt. If you’re concerned about the sodium content, you can use a bit less.
Tips for Brining with Sea Salt:
- Use a high-quality sea salt.
- Make sure the sea salt is completely dissolved in the brine before adding the turkey.
- Brine the turkey in the refrigerator for at least 12 hours, or up to 24 hours.
- Rinse the turkey thoroughly before cooking.
Additional Resources:
- Turkey Brine Recipe: https://www.food.com/recipe/turkey-brine-101391
- How to Dry Brine a Turkey: https://www.savoryexperiments.com/dry-brine-turkey-recipe/
FAQs:
- Can I use table salt instead of sea salt?
Yes, you can use table salt instead of sea salt. However, table salt is more likely to make the brine too salty, so you’ll need to use less.
- Do I need to rinse the turkey after brining?
Yes, it’s important to rinse the turkey thoroughly before cooking to remove excess salt.
- How long should I brine the turkey?
The general rule of thumb is to brine the turkey for 12-24 hours. However, you can adjust this time depending on the size of the turkey and your personal preferences.
Sea salt is a great option for brining your turkey. It adds flavor, depth, and complexity to the meat. Just be sure to use the right amount of salt and rinse the turkey thoroughly before cooking.
Dry Brine Recipe Ingredients
A basic brine has a short list of ingredients, but with our list of variations, you can dress it up and make it uniquely yours.
- Turkey– You guessed it! You’ll need a turkey. For a manageable size and the best brining and cooking times, I usually choose a turkey weighing between ten and fifteen pounds. You can use a frozen turkey or a fresh turkey. Before adding the brine, make sure it is thawed or almost thawed if it is frozen. Steer clear of pre-seasoned or self-basting turkeys that may already contain salt because they will be overly salty. Read the ingredients label if you have any doubts; salt shouldn’t be listed.
- Coarse sea salt: A whole section on the proper type of salt to use is below. Please read it to avoid having a too salty bird.
- Fresh herbs add a lovely aroma and taste, but they are not required. Remember that these herbs will also be used to season your gravy if you are making it from drippings, so choose ones you enjoy. If you have a strong affinity for herbs, feel free to add twice as much as the recipe specifies. You can also use dried herbs. Generally, one tablespoon of fresh herb to one teaspoon of dried herb is the ratio for dried to fresh herbs. My favorites are sage, parsley, thyme, rosemary and basil.
- Garlic- Fresh garlic is best. Instead of mincing it, I prefer to grate or press it for this recipe. It will be alright; it will add the maximum amount of flavorful garlic pulp and melt completely into the bird, leaving no bigger pieces behind.
- White Pepper: Though less visually appealing, white pepper has a milder taste. For a more vibrant pepper taste, use black pepper or a mixture of peppers.
- Brown Sugar: The molasses in brown sugar helps to brown the turkey while also enhancing the natural flavors. Dark brown sugar can also be used. And everyone wants a perfectly browned turkey, don’t they? .
What Type of Salt Should I Use for Dry Brining Turkey?
We recommend using a coarse sea salt. The chef usually prefers Diamond Crystal because it has just the right amount of sodium content without being overly salty.
Since Morton’s has a little bit more sodium than other brands, we advise using only about ¾ of that amount in a recipe.
Do not use a fine sea salt or iodized salt. It will be WAY too salty and if iodized, taste metallic.