I’m going to make a bold claim for you: this Thanksgiving, if you don’t dry brine your turkey before cooking it, you are doing something wrong. A big one. I’ll admit that I’m not the pickiest cook and often skip steps when I can, but brining a turkey is one of those things you just must do.
It sounds like something only fancy TV chefs do, but it really isn’t very complicated at all. With our dry brine recipe, it’s actually quite quick and simple, and it makes a big difference! It’s like spending $1 to get $100 back. You would do that, wouldn’t you? So then you should totally brine your turkey. That’s just common sense!.
Hey, I understand if you’re thinking, as you read this, “Um, Cass, that’s great, but I don’t even know what brining means.” I didn’t either until a few years back. Let’s dive into everything you need to know about dry brine.
The question of whether or not to dry brine a Butterball turkey is a common one, especially as Thanksgiving approaches. There are many factors to consider, including the type of turkey you’re using, your personal preferences, and the amount of time you have.
What is Dry Brining?
Dry brining is a technique that involves rubbing salt and other seasonings onto a turkey and then letting it sit in the refrigerator for several hours or even days. This process helps to break down the muscle fibers in the turkey, resulting in a more tender and flavorful bird.
Should You Dry Brine a Butterball Turkey?
Butterball turkeys are already injected with a solution of salt and water, so they are technically already brined. However some people believe that dry brining can still improve the flavor and texture of the turkey.
Here are some things to consider when deciding whether or not to dry brine a Butterball turkey:
- The type of Butterball turkey you’re using: Butterball offers a variety of turkeys, including fresh, frozen, and pre-brined. If you’re using a fresh or frozen Butterball turkey, then dry brining is a good option. However, if you’re using a pre-brined Butterball turkey, then dry brining is not necessary.
- Your personal preferences: Some people prefer the taste and texture of a dry-brined turkey, while others prefer the taste and texture of a turkey that has not been dry-brined. Ultimately, it comes down to personal preference.
- The amount of time you have: Dry brining a turkey takes time, so you need to make sure you have enough time to do it properly. If you’re short on time, then you may want to skip the dry brining step.
How to Dry Brine a Butterball Turkey
If you decide to dry brine your Butterball turkey, here are the steps to follow:
- Remove the turkey from its packaging and pat it dry with paper towels.
- Rub the turkey all over with salt and other seasonings of your choice.
- Place the turkey on a wire rack set over a baking sheet and refrigerate for 12-24 hours.
- Remove the turkey from the refrigerator and let it come to room temperature for 1-2 hours before cooking.
Tips for Dry Brining a Butterball Turkey
Here are a few tips for dry brining a Butterball turkey:
- Use a coarse salt, such as kosher salt or sea salt.
- Don’t be afraid to use a lot of salt. A good rule of thumb is to use 1 tablespoon of salt per pound of turkey.
- You can add other seasonings to your dry brine, such as black pepper, garlic powder, or onion powder.
- Make sure to pat the turkey dry before rubbing it with salt. This will help the salt to adhere to the skin.
- Let the turkey come to room temperature before cooking. This will help it to cook evenly.
Whether or not to dry brine a Butterball turkey is a personal decision. If you have the time and are looking for a way to improve the flavor and texture of your turkey, then dry brining is a good option. However, if you’re short on time or prefer the taste of a turkey that has not been dry-brined, then you can skip the dry brining step.
Additional Resources
- Butterball Turkey website: https://www.butterball.com/
- The Food Lab’s guide to dry brining: https://www.seriouseats.com/dry-brining-food-lab
- America’s Test Kitchen’s guide to dry brining: https://www.americastestkitchen.com/articles/1017-the-best-way-to-brine-a-turkey
Frequently Asked Questions
- Q: Can I dry brine a frozen Butterball turkey?
- A: Yes, you can dry brine a frozen Butterball turkey. However, you will need to add extra time to the dry brining process.
- Q: How long should I dry brine a Butterball turkey?
- A: The general rule of thumb is to dry brine a turkey for 12-24 hours. However, you can dry brine a turkey for up to 3 days.
- Q: Do I need to rinse the turkey after dry brining?
- A: No, you do not need to rinse the turkey after dry brining.
- Q: Can I dry brine a turkey in a bag?
- A: Yes, you can dry brine a turkey in a bag. This is a good option if you don’t have a lot of space in your refrigerator.
- Q: What is the best way to cook a dry-brined turkey?
- A: There are many different ways to cook a dry-brined turkey. You can roast it, smoke it, or grill it.
How should I thaw a frozen turkey?
The two recommended ways are either in the fridge or in cold water. Here’s how to do both:
- To Thaw in the Fridge (Slow Method): Thaw your turkey in its packaging in the refrigerator if you have enough room. About a day will pass for every five pounds of turkey.
- The quicker way to thaw a turkey in cold water is to keep it wrapped in its original container and submerge it in a bucket or cooler filled with cold water. It’ll take about 30 minutes per 5 pounds of turkey.
When cooking for a crowd, it’s usually preferable to buy and cook two smaller turkeys rather than one large one because of the slow thawing process. Two 10-pound turkeys will thaw in two days, compared to a 20-pound turkey’s four or more days in the refrigerator!
What’s the best type of roasting pan for cooking a turkey?
I highly recommend investing in a good-quality, sturdy roasting pan. I personally have a Cuisinart Roaster Pan that I’ve used for years with good results.
Purchasing a pan that you will only use once a year may seem unnecessary, but roasters pay for themselves in a matter of years, and the fragile aluminum pans are difficult to work with!