Easy Turkey Brine Recipe (dry Brine Or Wet Brine Directions) (2024)

FAQs

Is it better to wet brine or dry brine turkey? ›

Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice. Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space.

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

A dry brine imparts a richer, more intense flavor directly into the meat because of the close contact between the dry-rub mixture and the turkey meat. A wet brine adds more moisture to your turkey.

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

Do I Rinse Dry Brine Off of a Turkey? No, dry brine does not need to be rinsed off of the turkey. It's another reason this dry-brined turkey recipe is easy! The salt you use for the brine will also flavor the turkey as it cooks.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes. Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water.

Simply put, it involves salting and then resting food before cooking it. Dry brining uses the food's own moisture to form the brine that then soaks back in. Along with producing juicy, flavorful results, dry brining also helps us achieve better browning and crispy skin.

Overall process: 2 NaCl + 2 H ₂O → Cl ₂ + H ₂ + 2 NaOH.

Benefits Of Dry Brining

When done right, dry brining results in meat that is deeply seasoned but not overly salty, with less of a “watered down” flavor compared to wet-brined meat. Dry-brined meat has better surface browning and dry-brined poultry has crispier skin.

Can you use too much salt when dry brining a turkey? ›

The dry brine won't be too salty. If it is, you should cut back on the salt in your dry brine, not rinse the food. Because… You should not rinse meat.

Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm. Pour the brine solution over the turkey.

Preparation. Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.

With dry brining we simply sprinkle plain old salt the meat a few hours before cooking. No more than you would use at table. Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate for one to two hours. You do not need to rinse off excess salt.

Just remember—unlike wet-brined turkeys, dry-brined birds don't absorb liquid during the brining process. The dry brine just helps the turkey to hold on to the moisture it has, so you might want to add an extra cup or two of water or another liquid to your roasting pan to ensure the drippings don't burn.

Both the bird soaked in brine and the bird soaked in water gained a significant amount of weight prior to roasting, but while the watered bird lost nearly all of that weight as it cooked, the brined bird retained a good deal more. This corresponded to a juicier texture on eating.

Wet brining will increase the turkey's moisture. That extra moisture helps ensure that the meat doesn't go dry during cooking. The salt in the brine will also flavor and tenderize the meat so that it takes less time to cook.