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Many people have different ideas about the best way to prepare a turkey for Thanksgiving. To cut right to the chase, the official Epi position is that dry-brining is the only brine method you should think about when preparing a holiday bird. Should you make a dry-brine turkey? Wet-brine? Skip brining entirely? It simply involves sprinkling salt (and possibly a few other seasonings) over the raw turkey and letting it sit in the refrigerator for a few days. It’s far simpler to execute than a wet brine, and the meat is so flavorful that your guests won’t ever complain about dry, tasteless meat again. But let’s back up:
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Why dry-brining results in the best turkey:
The wet-brining method involves some complex maneuvers. To start, you’ll need to find a large bucket or bag that the turkey can soak in. It’s a process prone to nightmarish outcomes (#throwback to when former Epi food editor Rhoda Boone ended up with a fridge flooded with turkey water). You’re far less likely to encounter such problems when making a dry-brined turkey. Either way, you’ll need to clear some space in the refrigerator because that’s just how Thanksgiving turkeys are.
Dry-brining has more going for it than mere user-friendliness. It also makes the skin of the turkey extra crispy. The skin dries out while the turkey is left uncovered in the refrigerator, which makes it crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout.
When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve. Once dissolved, the salt combines with those turkey juices and gets reabsorbed into the meat. Muscle proteins are broken down during the process, resulting in the most delicious, juicy, and well-seasoned turkey you’ve ever tasted—no bashing or buckets needed.
Dry brining vs. wet brining:
There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. To dry brine a turkey, all you have to do is coat it with a mixture of herbs and salt and refrigerate it for several hours (about an hour for each pound). A little more complicated is wet brining, which calls for soaking a turkey for several hours or overnight in a salt-water solution that may also contain herbs, spices, and aromatics. Ale or molasses are occasionally added to the water.
How long should you brine a turkey before cooking?
FAQ
How far in advance can I brine my turkey?
How long should you store a turkey to dry it after brining?
Can you brine a turkey too long?
How do you brine a turkey the night before Thanksgiving?
How do you brine a Turkey a day before roasting?
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
How do you brine a Turkey in a crock pot?
Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate.
How long should you brine a 14 pound turkey?
According to Butterball, a good rule of thumb is to brine for an hour per pound of turkey. So, if you’re planning a big meal with a 14-pound bird, you’ll need a full 14 hours to brine it. Butterball recommends submerging your turkey the night before you plan to roast it, which will allow enough time for the bird to absorb moisture.
Should you brine a Turkey for Thanksgiving?
Many brining fans prefer this method for cooking their turkey because it moistens the meat without much effort and makes preparing the turkey on Thanksgiving easier. Cooks will still need to check on the meat in the oven regularly, use a meat thermometer, and roast it to a safe internal temperature.