Find out how to dry brine a turkey using salt and a possible seasoning mixture! A turkey can easily be dry brined before roasting or smoking to get extra crispy skin and flavorful, juicy meat.
Dry Brine Turkey
Have you ever wondered how to roast a turkey so that the outside browns evenly, the skin is extra crispy, and the inside remains juicy and flavorful?
Dry brining the turkey in salt for at least 24 hours is the key. Through osmosis, the salt draws liquid from the turkey and mixes it with it. This liquid is then reabsorbed into the meat.
As it penetrates the meat, it not only imparts flavor but also works to break down the meat's tough muscle proteins, resulting in tender, juicy meat.
How Long Should You Dry Brine Turkey
- 2-4 days before roasting.
Do You Rinse Brine Off Turkey Before Cooking?
- Turkey that has been dry-brined doesn't need to be rinsed or patted dry.
Can You Brine Frozen Turkey?
You can brine a partially frozen turkey, though a thawed turkey is preferred. However, the skin needs to be defrosted in order to incorporate the salt onto the surface for a dry brine.
Do You Brine a Turkey That Was Injected With a Salt Solution?
- I advise against dry brining a turkey that has already received a salt solution injection because that defeats the entire point of brining a turkey in the first place. Additionally, you run the risk of getting a turkey that is too salty.
- However, many home cooks who have been brining injected turkeys for years stand by their technique. On this Chowhound thread, there are arguments in favor and against.
- Lastly, if you decide to brine an injected turkey, you can reduce the salt by half.
How to Know if Your Turkey Has Already Been Salted.
- In the case mentioned above, it will be clearly stated on the package (typically the front) if a specific amount of salt solution has been injected.
- Avoid using kosher turkey if you intend to brine it because it has salt added to it.
- If in doubt, look at the ingredient list to see if salt is listed.
- Fresh turkey is less likely to contain a salt solution, and if it does, the amount is typically smaller.
- Another drawback of using a salt solution is that it makes the turkey heavier, which increases the price you'll pay for it.
Can You Make Gravy With Brined Turkey Drippings?
The drippings from a brined turkey are pure gold and can be used to make gravy. Prior to preparing the gravy, I do advise you to taste the turkey drippings because they might be overly salty. If so, you should dilute them with unsalted broth. It's simple to add salt to gravy, but very challenging to remove it without drastically reducing its thickness.
How To Dry Brine Turkey
2 to 3 days before roasting:
- For every pound of meat, use ½ teaspoon Kosher Salt. Measure out ½ teaspoon of kosher salt for every pound of meat. (If using table salt, use ¼ teaspoon per pound.)
- Remove the neck and giblets and pat dry entirely.
- Loosen the skin by running your fingertips along the neck. Make a hole in the skin and apply some of the salt directly on the meat. More salt should be applied directly to the skin, beneath the wings and legs, and within the hollow.
- Meatier cuts of meat, such as the breast and thighs, will require more salt than others.
- Place it in a roasting pan, breast side down, and place it in the fridge for up to 72 hours, uncovered. Longer is preferable, particularly for bigger turkeys.
- Continue roasting, frying, or grilling.
Best Kosher Salt for Brining
Diamond Kosher Salt is my recommendation. (There is a link to the product at the bottom of this post.) It's less powerful than Morton Coarse Kosher Salt and will keep your turkey from being too salty. (Morton is preferable for flavoring boiling water for potatoes, pasta, and other vegetables.)
Adding Seasoning
This seasoning blend is from my grandmother and tastes great on turkey; additional seasoning is optional. After you've added the salt, sprinkle it evenly all around the turkey.
- 1 teaspoon Rosemary
- ¾ teaspoons Oregano
- ¾ teaspoons Thyme
- ¾ teaspoons Sage
- ⅛ teaspoon Black Pepper
- ⅛ teaspoons Nutmeg
Dry Brine Turkey
Ingredients
- Kosher Salt: ½ teaspoon for every pound of meat., or ¼ teaspoon per pound if using table salt.
Optional Additional Turkey Seasoning:
- 1 teaspoon Rosemary
- ¾ teaspoon Oregano
- ¾ teaspoon Thyme
- ¾ teaspoon Sage
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Nutmeg
Instructions
2-3 days prior to roasting the turkey:
- Remove the neck and the giblets and pat completely dry.
- Run your fingers along the neck and loosen up the skin. Create an opening and rub some of the salt directly on the meat underneath the skin. Rub more of the salt right onto the skin, under the wings and legs, and a little inside the cavity. Meatier sections of the meat like the breast and the thighs will need more salt than other areas.
- If desired, rub the seasoning mix evenly over the turkey as well.
- Place it in a roasting pan breast-side-down and let it sit in the fridge uncovered for up to 72 hours. The longer, the better, especially for larger turkeys.
- Proceed with roasting, frying, or grilling. No need to pat it dry.
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