Are you ready for the easiest way to cook a moist turkey? Try making Dry Brine Turkey—it’s the greatest and most reliable way to cook a perfectly juicy Thanksgiving turkey that will steal the show during the holidays!
Let’s face it, Thanksgiving isn’t complete without a perfectly cooked turkey. But achieving that juicy, flavorful bird can feel like a daunting task. Enter the dry brine, your secret weapon for a stress-free and delicious Thanksgiving feast.
What is Dry Brining?
Dry brining is a simple yet powerful technique that involves rubbing a salt-based mixture onto your turkey and letting it rest in the refrigerator for a period of time. This process draws out moisture from the turkey, which then reabsorbs along with the salt, resulting in:
- Incredibly juicy meat: The salt breaks down muscle proteins, ensuring the turkey retains its moisture even after cooking.
- Enhanced flavor: The salt seasons the turkey throughout, not just on the surface, creating a more flavorful and satisfying experience.
- Crispy skin: As the turkey rests uncovered in the refrigerator, the skin dries out, allowing it to crisp up beautifully in the oven.
So, how long should you dry brine your turkey?
The short answer is: at least 24 hours. This is the minimum amount of time needed for the salt to work its magic and transform your turkey into a Thanksgiving masterpiece. However, you can brine your turkey for longer, up to 3 days for even juicier and more flavorful results.
Here’s a breakdown of the dry brining timeline:
- 1-2 days before Thanksgiving: Remove the giblets from your turkey and pat it dry with paper towels.
- Prepare the dry brine: Combine kosher salt with your desired herbs and spices (optional). Use 1-1 1/2 teaspoons of kosher salt per pound of turkey.
- Rub the dry brine all over the turkey, including under the skin and inside the cavity.
- Place the turkey on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 24 hours.
- For longer brining times, loosely cover the turkey with plastic wrap or cheesecloth after the first 24 hours.
- Before roasting, remove the turkey from the refrigerator and let it come to room temperature for 1 hour.
Pro Tip: Don’t rinse the turkey after dry brining! The salt will have already been absorbed, and rinsing will only remove the flavorful seasoning.
Dry Brining Tips and Tricks:
- Use kosher salt: Avoid using table salt, as its finer texture can make the turkey too salty.
- Don’t brine a pre-salted turkey: Kosher and self-basting turkeys are already seasoned, so additional brining is unnecessary.
- Go beyond salt: Experiment with adding herbs and spices like rosemary, thyme, black pepper, or citrus zest to your dry brine for extra flavor.
- Let the turkey rest uncovered before roasting: This allows the skin to dry out, ensuring a crispy finish.
- Don’t forget to add liquid to your roasting pan: Dry-brined turkeys don’t absorb liquid during the brining process, so adding a cup or two of water or broth will prevent the drippings from burning.
With these tips and the magic of dry brining, you’ll be well on your way to achieving the juiciest, most flavorful Thanksgiving turkey your guests have ever tasted. So, get ready to wow your loved ones and enjoy a stress-free Thanksgiving feast!
The Best Thanksgiving Turkey Starts with Brining
Brining is the process of salting meat prior to cooking.
It is the key to the juiciest meat, and it is EASY and foolproof!
For turkey, plan on 24 hours of dry brining.
Have less than 24 hours or prefer a traditional wet brine? Check out our wet Turkey Brine recipe.
Meal Prep Tip
Up to 1 day before brining the turkey, prepare the brine mixture as directed. Cover and refrigerate the brine until you’re ready to use it.
I recommend dry brining a turkey for at least 24 hours. If you have less time, do a wet brine, which works in as few as 12 hours. If you want to brine a turkey in 1 day, do a wet brine.
When brining a turkey, thawed is preferable because you know it will be completely thawed before it enters the oven. However, you can brine a frozen turkey if your turkey is close and you still have 24 hours left (which you should since you are doing a dry brine).
No, dry brine does not need to be rinsed off of the turkey. The salt you use in the brine will flavor the turkey as it cooks, which is another reason this recipe for dry-brined turkey is so simple!
Absolutely! Simply scale down the amount of brine to suit your piece of meat. This dry brine works well with other cuts of meat too.
Use this dry brine for grilled, smoked, or roast turkey—or any other variation that you and your family enjoy cooking!
How to Dry Brine a Turkey | Holiday Tips and Recipe Ideas | Whole Foods Market
FAQ
Can you dry brine a turkey too long?
Is 24 hours long enough for a dry brine?
How far in advance should you dry brine turkey?
Do I rinse the turkey after dry brining?
How long does it take to dry brine a Turkey?
A dry brine of 24-48 hours will do wonders on a turkey breast or smaller turkey (less than 10 pounds). Medium to large turkeys (above 10 pounds) need at least three days of brine time to see good results. Can you dry brine a turkey in one day?
Should you brine a Turkey the day before?
There are a few different cooking methods for achieving the perfect Thanksgiving turkey, but dry brining is one of our favorites. A dry brine will guarantee juicy meat and flavorful, crispy skin. Plus, it saves time—instead of waking up at the crack of dawn to start cooking, plan to brine the turkey the day before. Ready to try it?
How do you brine a Thanksgiving turkey?
But let’s back up: There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).
Do I need to wash off the brine of a Turkey?
It’s not necessary to wash off the dry brine, unless you think you may have used more salt than recommended. If you’re worried about the turkey being too salty, go ahead and rinse it. It won’t hurt anything. Just be sure to sanitize the sink and surrounding area, as raw poultry comes with a risk for foodborne illness.