Can You Dry Brine a Pre-Brined Turkey?

Turkeys that are brined can have juicy, tender meat that is bursting with 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.

I’ve been brining my turkey in salt water for years before roasting it. 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 decided to test three different approaches to roasting a turkey in my 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 brine recipes, both with salt water and without, are at the bottom of the page.

I gathered some taste testers and compared the three turkeys side by side. Results below!.

Keywords: turkey dry brine pre-brined turkey, salt, moisture, flavor, texture, safety, foodborne illness

Brining a turkey is a popular technique used to enhance its flavor, moisture, and texture. While there are different methods of brining, dry brining has gained popularity for its simplicity and effectiveness. However, the question arises: can you dry brine a pre-brined turkey?

Understanding Pre-Brined Turkeys

Pre-brined turkeys are injected with a salt solution before being packaged. This process aims to improve the bird’s moisture and tenderness While pre-brining can be convenient, it may not always be necessary, especially if you plan to dry brine your turkey.

Dry Brining a Pre-Brined Turkey: Considerations

Salt Content: Dry brining involves applying a dry rub of salt and other seasonings to the turkey’s surface If the turkey is already pre-brined, adding more salt through dry brining could result in an overly salty bird Therefore, it’s crucial to consider the existing salt content in the pre-brined turkey and adjust the amount of salt used in your dry brine accordingly.

Moisture Retention: Dry brining helps draw moisture from the turkey’s interior to the surface, creating a flavorful crust and keeping the meat juicy. However, since pre-brined turkeys already have added moisture, further dry brining might not significantly enhance moisture retention.

Flavor Enhancement: Dry brining allows the salt and other seasonings to penetrate the turkey’s tissues, infusing it with flavor. While pre-brined turkeys have some added flavor, dry brining can further enhance the taste profile.

Texture Improvement: Dry brining helps break down muscle fibers, resulting in a more tender texture. Pre-brined turkeys may already have some tenderness improvement, but dry brining can further enhance this aspect.

Recommendations for Dry Brining a Pre-Brined Turkey

If you choose to dry brine a pre-brined turkey, consider these recommendations:

Reduce Salt: Use less salt in your dry rub than you would for a regular turkey. Start with half the amount and adjust to taste.
Shorten Brining Time: Since the turkey is already partially brined, shorten the dry brining time. A 12-hour dry brine may be sufficient.
Taste Test: Before cooking, taste a small piece of the turkey to assess the saltiness. Adjust the cooking time or seasonings as needed.

While dry brining a pre-brined turkey is technically possible, it may not be necessary and could potentially lead to an overly salty bird. If you decide to dry brine a pre-brined turkey, adjust the salt content and brining time accordingly. Remember to taste test the turkey before cooking to ensure optimal flavor and texture.

Additional Resources

Can I Dry Brine a Pre-Brined Turkey?: https://www.chefsresource.com/can-i-dry-brine-a-pre-brined-turkey/
Can I Brine a Self-Basting Turkey?: https://cooking.stackexchange.com/questions/10438/can-i-brine-a-self-basting-turkey

Disclaimer

This information is for educational purposes only and should not be construed as professional advice. Always consult with a qualified food safety professional or healthcare provider for specific guidance.

How long to defrost a turkey

Make sure the turkey is completely defrosted before roasting to ensure even cooking. The turkey stays at a safe temperature when it is refrozen in the refrigerator. To fully defrost a 4 lb turkey in the fridge, allow about 1 day. For example, for a 16-pound turkey, allow 4 days.

If you are using a fresh (as opposed to frozen) turkey, you can omit this step.

Sugar and other Sweeteners in Brine

When sugars caramelize in a brine, they can contribute a light sweetness and aid in the skin’s browning. Although a roast turkey will brown nicely without sugar added, any brine recipe can benefit from the addition of brown sugar or maple syrup. (Add about ¾ as much sugar as salt. ).

Do You Need To Brine A Pre-Brined Turkey: The Debate Is Settled

FAQ

What to do with pre brined turkey?

I would rub the outside with olive oil, season it inside and out with salt and pepper and then fill the cavity with a mixture of herbs and garlic before roasting it. A brined turkey has been soaked in a salt water solution of some type but I wouldn’t hesitate to season it before cooking.

Should I rinse a pre brined turkey?

Pat It Dry Use paper towels and get the skin “as dry as possible” before doing anything else. And if you’re wondering, no—you don’t need to rinse the bird, whether it’s been dry-brined or wet-brined, before adding more seasoning and roasting.

Can you brine a pre brined frozen turkey?

I always brine turkeys even if they’ve already been brined. Here’s my thinking.. I’ve eaten a LOT of unburned turkeys that are already injected and never once have I ever thought they were salty or had them end up as juicy as they do when I brine them.

Can you dry brine and wet brine a turkey?

Both dry brines and wet brines are popular methods for preparing a whole turkey that is flavorful and moist, though each has different requirements. Dry brines call for applying a large amount of salt (mixed with other seasonings such as herbs) to the dried surface of a cut of meat or poultry.

How do you Dry Brine a Turkey?

In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.

Should you brine a pre-brined Turkey?

For the most part, you should not brine a turkey that has been pre-brined because it will not give you any additional benefits. This is because once a turkey has been put in a saltwater bath, it typically soaks in all the benefits that are possible.

Should you brine a Thanksgiving turkey?

It’s exponentially easier to pull off than a wet brine and it imbues the meat with so much flavor, your guests will never complain about dry, tasteless meat again. But let’s back up: There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine.

Can You brine a kosher turkey?

These types of turkeys have already been treated with salt or a brining solution. However, if you can only find a kosher, injected, or self-basting turkey, you can still use this recipe, as these birds do still benefit from additional seasoning. Just halve the amount of salt in the dry brine to avoid over-salting.