Ready for the easy way to cook moist turkey? Make Dry Brine Turkey! It’s the best, most foolproof way to cook Thanksgiving Turkey that’s perfectly juicy and will wow at the holidays.
Dry brining a turkey has become an increasingly popular alternative to traditional wet brining. It’s a simple process that helps ensure a moist, flavorful and tender bird with deliciously crispy skin. But to get the best results it’s important to know how long to dry brine your turkey.
What is Dry Brining?
Dry brining, sometimes called dry salting, involves rubbing a turkey all over with a salt-based mixture, then refrigerating it uncovered for hours or days. Over time, the salt will draw moisture out of the turkey, dissolving into the juices This brine is then reabsorbed into the meat, seasoning it throughout.
The main benefits of dry brining over wet brining include:
- Easier process without needing a large container to submerge the turkey.
- Results in crisper skin as the surface dries out in the fridge.
- Doesn’t dilute flavor like wet brining does.
- Seasons the meat more deeply.
How Long Should You Dry Brine a Turkey?
The ideal dry brining time for a turkey is 1-3 days. Here are some more specific timeframes:
- Minimum Time: At least 1 hour per pound. For a 14 lb turkey, that’s 14 hours.
- Recommended Time: 1-2 days (24-48 hours) for the best flavor and moisture.
- Maximum Time: 3 days. Any longer won’t provide noticeably better results.
Dry brining for the full 72 hours will yield the most well seasoned, tender turkey. But even just overnight (12+ hours) will make a big difference compared to not brining at all.
The thickness of the bird also factors in. A smaller turkey under 12 lbs may only need 18-24 hours. Larger turkeys over 18 lbs can go the full 3 days.
Step-by-Step Process for Dry Brining a Turkey
Follow these simple steps for dry brining turkey success:
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Calculate the Brine: Use a ratio of 1-2 teaspoons of kosher salt per pound of turkey. You can also add pepper, herbs, citrus zest, sugar, etc.
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Pat Turkey Dry: Remove giblets, rinse cavity, and pat the outside dry with paper towels.
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Apply the Brine: Rub the salt mixture all over the turkey, inside cavity and under skin.
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Refrigerate Uncovered: Place turkey on a rimmed baking sheet and refrigerate, uncovered, for the ideal brining time.
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Roast Turkey: Pat dry, rub with oil or butter, and roast as your recipe directs. No need to rinse.
The uncovered time in the fridge is crucial for allowing the skin to fully dehydrate so it crisps up beautifully when roasted. If needed, you can loosely cover with plastic wrap or a brining bag. But uncover for the last 6-12 hours pre-roasting regardless.
Signs of a Well Dry Brined Turkey
- Visibly seasoned and slightly tacky skin after brining
- Slight purple or blue tinge to the meat (will disappear when cooked)
- Moist, glistening interior with no raw color when sliced
- Deep golden crispy skin after roasting
- Well seasoned flavor throughout
Tips for Dry Brining Success
- Use kosher salt, not fine table salt, for proper brining results
- Apply more salt to the breast area which dries out more
- Gently loosen the skin to rub salt directly on meat for faster brining
- Add sugar, citrus, spices or herbs to the salt for extra flavor
- Brine in the fridge you’ll roast the turkey in for easy transfer
- Let sit out for 30-60 mins to warm up before roasting
- Add liquid to the roasting pan to prevent burning pan drippings
Why Dry Brining Makes for Better Turkey
Dry brining undoubtedly leads to a more mouthwateringly delicious turkey. Here’s why:
More Flavor: The salt penetrates deep into the meat, seasoning it thoroughly. Aromatics in the brine also impart extra flavor.
More Juicy: Moisture is drawn out then reabsorbed like a sponge, keeping the turkey incredibly juicy.
More Tender: Salt breaks down muscle proteins for a tender texture.
Better Skin: Extended uncovered fridge time dries out the skin completely so it crisps up perfectly.
Easier Process: No messy buckets required like wet brining. Just pat with a salt rub and refrigerate!
The Takeaway
Allowing enough dry brining time is crucial for letting the salt work its magic. While a minimum of 1 hour per pound (12-14 hours) will season the bird, opt for 1-3 full days in the fridge for the ideal flavor, moisture and tenderness. Anticipate brining your turkey 1-2 days ahead and you’ll be rewarded with the most mouthwateringly delicious holiday bird.
How to Dry Brine a Turkey
- Thaw your turkey (see How Long to Cook a Turkey for tips).
- Prepare the brine mixture.
- Pat the turkey dry. Add some of the brine to the inside of the cavity, then rub the remaining brine on the outside.
- Cover the turkey with plastic wrap and place it in the refrigerator.
- Uncover the turkey 1 day before cooking, allowing the skin to dry. Let the turkey come to room temperature 1 hour before cooking. ENJOY!
Why Brine at All?
During brining, the structure of the meat transforms.
- Salt draws out the meat’s juices, dissolves into them, and then is reabsorbed.
- Once reabsorbed, it breaks down the meat, making it more tender.
- Brining seasons the meat from within so it has flavor all the way through, not just on the outside.
- Brined meat can better retain moisture.
Result: an ultra juicy, tender turkey with succulent flavor throughout.
If your turkey has dried out in the past, likely you did not brine it (or did not brine it for long enough or did not use enough salt)—or you overcooked the turkey (155 to 160 degrees F is the number; see How Long to Cook Turkey for details).
Now that I’ve (hopefully) convinced you to brine, let’s talk.
Dry Brined Turkey on a Pellet Grill
FAQ
How long is too long to dry brine a turkey?
What is the ideal dry brine time?
Do I rinse the turkey after dry brining?
Is it worth dry brining a turkey for 12 hours?
How do you Dry Brine a Turkey?
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.
Can You brine a Turkey a day before cooking?
Cover the turkey with plastic wrap and place it in the refrigerator. Uncover the turkey 1 day before cooking, allowing the skin to dry. Let the turkey come to room temperature 1 hour before cooking. ENJOY! Up to 1 day before brining the turkey, prepare the brine mixture as directed.
How do you brine a turkey breast?
Sprinkle the turkey with the dry brine. Place the turkey breast-side up on a roasting pan or rimmed baking sheet with a cooling rack inside. Use your fingers to loosen the skin of the breast and legs. (If you’re just sprinkling the brine on the skin, then the salt mixture will need more time to move through the skin and penetrate the meat.)
How long do you cook a Turkey in a brine?
Slide that turkey onto a baking sheet and put it in the fridge uncovered. Twenty four hours will give you good results for smaller birds, but for the best flavor, you want the brine to work its magic for three days. Cook your turkey. Then, you’re ready to roast, fry, or smoke.