When it comes to preparing a turkey for Thanksgiving, there are many opinions out there. Should you dry-brine, wet-brine, or skip brining altogether? The official Epi opinion is that dry-brining is the best brining method for prepping a holiday bird. Dry-brining involves coating the turkey in salt (and possibly other flavorings) and letting it rest in the fridge for a couple of days. It's much simpler than wet brining and results in a flavorful, moist bird that your guests will love.
Dry brining vs. wet brining:
There are two main methods for brining a Thanksgiving turkey: dry brining and wet brining. Dry brining requires rubbing a salt-and-herb mixture on the turkey and refrigerating it for several hours, while wet brining involves soaking the turkey in a salt-water solution for hours or overnight.
Why dry-brining is the best:
Dry brining is easier and yields crispy skin on the turkey. It also ensures that the meat is well-seasoned throughout, without the need for basting or dealing with a large bucket of brine.
When you dry-brine a turkey, the salt draws out moisture from the meat, dissolves, and then gets reabsorbed into the turkey, resulting in a tender, flavorful bird.
How to dry brine turkey:
Prior to roasting your turkey, dry-brining requires minimal preparation time and will enhance the flavor of your bird. Remember not to dry-brine a kosher turkey or a self-basting turkey, as they are already seasoned.
Remove the giblets from the turkey and pat it dry with paper towels. Ensure the turkey is completely dry to allow the salt to draw out moisture from the meat.
For a more flavorful brine, consider adding sugar, citrus zest, or spices to the salt mixture. Rub the salt mixture all over the turkey, including under the skin and inside the cavity.
Refrigerate the turkey uncovered for at least 1 hour per pound, up to three days. For the crispiest skin, leave the turkey uncovered for the last 6 hours before cooking.
Use kosher salt for the brine and avoid fine table salt. Apply the salt mixture generously, ensuring it covers the entire turkey. You can also add sugar, citrus zest, spices, or herbs for added flavor.
Place the salted turkey on a rack in the refrigerator for at least 1 hour per pound. Leave it uncovered to brine, ensuring the skin dries out for a crispy finish.
For a unique flavor experience, consider adding sugar, citrus zest, spices, or herbs to the salt mixture. Rub the dry brine all over the turkey, including inside the cavity.
After the brining period, there's no need to rinse the turkey. The salt should have dissolved, leaving the skin dry for optimal crispiness. Proceed with cooking without rinsing the bird.
