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.
Smoking a turkey can seem intimidating, but with the right techniques, you can have moist, flavorful meat with crispy skin every time. The secret? Dry brining.
Dry brining is a simple process of rubbing a salt mixture directly onto the meat before smoking. It helps break down proteins, enhances flavor, and retains moisture for ridiculously juicy results. If you want to take your smoked turkey game to the next level, dry brining is a must.
In this comprehensive guide, we’ll cover everything you need to know about dry brining, from why it works so well to step-by-step instructions Let’s get started!
What is Dry Brining?
Dry brining turkey involves coating the meat with salt and letting it rest in the fridge for 1-3 days before smoking. During this time, the salt penetrates deep into the meat, dissolving some of the muscle proteins which allows the turkey to retain more moisture while cooking.
The salt also draws out some moisture from the surface, which then dissolves the salt into a concentrated brine This brine gets reabsorbed into the meat, seasoning it from the inside out
Unlike wet brining where the turkey sits in a saltwater solution dry brining doesn’t introduce any extra liquid. This is beneficial for a better texture and concentrated turkey flavor.
Benefits of Dry Brining Turkey
There are several reasons why dry brining is ideal for preparing turkey to smoke:
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Enhances flavor – The salt penetrates deep into the meat, seasoning it thoroughly. Any added herbs and spices also get a chance to infuse their flavors.
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Retains moisture – By dissolving muscle proteins, the turkey can’t contract as much and expel moisture while cooking. This keeps it ridiculously juicy.
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Prevents drying out – With the turkey able to retain more of its natural moisture, it’s far less likely to end up dry and overcooked.
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Improves texture – Dissolving muscle proteins makes the turkey more tender. The meat is also less likely to get stringy or chewy.
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Crispy skin – As moisture gets drawn out of the skin, it dehydrates. This allows it to crisp up beautifully in the smoker.
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Easy to do – A basic dry brine just requires salt, spices, and time. No bins of saltwater to deal with!
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Adds flavor fast – Just 1-3 days of dry brining is enough to let the salt and seasonings penetrate for enhanced flavor.
How to Dry Brine a Turkey for Smoking
Dry brining isn’t complicated, but there are some important steps to follow for the best results:
1. Calculate Brine Ingredients
You’ll need:
- 1/2 tablespoon kosher salt per pound of turkey
- Herbs and spices (optional)
Kosher salt is preferred since the large grains distribute well and penetrate meat easier. Table salt with smaller grains can be used by reducing to 1/4 tablespoon per pound.
Any combination of dried herbs like rosemary, thyme, sage, etc can be added along with spices like pepper, paprika, garlic powder, etc. Get creative!
2. Prepare Turkey
Rinse turkey and pat dry with paper towels. Remove giblets and neck. Loosen the skin from the breast meat by gently separating it with your fingers, being careful not to tear it.
3. Make Brine Mix
In a small bowl, mix together the kosher salt and any herbs, spices, sugar, etc.
4. Apply Brine Mix
Sprinkle some brine mix into the turkey cavity. Gently rub some under the breast skin directly onto the meat. Apply the rest all over the skin, pressing to adhere.
5. Let Sit
Place turkey on a rimmed baking sheet and refrigerate, uncovered, for 1-3 days. Flip occasionally so the brine distributes evenly.
6. Rinse and Pat Dry
Rinse off the brine mix and pat the turkey completely dry. This helps facilitate crisping of the skin.
7. Smoke as Usual
Smoke turkey according to your smoker’s instructions until it reaches an internal temp of 165°F. Let rest 15 minutes before carving.
And that’s it! With just salt and time, you’ll have the juiciest, most flavorful smoked turkey ever.
Turkey Dry Brine Recipes
Basic dry brine is great, but you can also get creative with ingredients. Try one of these flavorful recipes:
Rosemary & Garlic
- 1/2 cup kosher salt
- 2 tbsp chopped fresh rosemary
- 6 cloves minced garlic
- 2 tsp black pepper
Brown Sugar & Sage
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp rubbed sage
- 1 tsp onion powder
Lemon Pepper
- 1/2 cup kosher salt
- Zest of 1 lemon
- 1/4 cup cracked black peppercorns
- 1 tbsp thyme leaves
Mix any of these brines as directed above. The sugar helps caramelize the skin while the herbs and spices add layers of flavor.
Dry Brining Turkey Breast
You can also dry brine just a breast rather than a whole bird. Follow the same process:
- Calculate 1/2 tbsp kosher salt per pound
- Loosen skin and apply brine mix under and over skin
- Refrigerate 6-12 hours
The thinner breast requires less brining time. Rinse, pat dry, then smoke until internal temp reaches 165°F.
Wet Brining vs Dry Brining
Wet brining involves submerging the turkey in a salty water solution before smoking. It does effectively infuse flavor and moisture. However, dry brining has some distinct advantages:
- Uses less space in the fridge
- Turkey doesn’t absorb extra liquid
- Seasonings stick better to surface
- Skin crisps up better
Both methods work, so it comes down to personal preference. Dry brining is simpler and achieves excellent juicy, flavorful results.
Smoking a Dry Brined Turkey
Once your turkey is brined, smoking is straightforward:
- Rinse off brine and pat dry
- Truss turkey or tie legs
- Rub with olive oil and seasoning
- Smoke at 225-250°F for approx 15 min per pound
- Monitor temperature until 165°F
- Rest 15 minutes before carving
The dry brine helps prevent drying out and overcooking. Maintain a low smoking temp and let it come up to temp gently for maximum juiciness!
Dry Brined Smoked Turkey Tips
Here are some extra pointers to ensure smoked turkey success:
- Let turkey sit out for 30 mins to bring closer to room temp before smoking
- Add wood chips/chunks for flavor – try hickory, cherry, apple, pecan
- Use a disposable pan to catch drippings
- Add a water pan for extra moisture
- Brush with melted butter or apply maple syrup glaze at the end for crispy skin
With dry brining and proper smoking technique, you’ll have a show-stopping centerpiece turkey!
Get Smoking!
There’s nothing better than tender, juicy smoked turkey with crispy skin. By mastering the simple technique of dry brining, you can achieve amazing results every time.
For 1-3 days of easy prep, you’ll be rewarded with mouthwatering, flavorful meat that your family and friends will rave about. So get your brine ready, fire up your smoker, and enjoy your best turkey yet this season!
Wet vs. Dry Brine
For a brine, you have two choices, a wet brine and a dry brine.
- A wet brine involves submerging the turkey in a saltwater solution that is flavored with spices, herbs, and other aromatics like citrus peels for 12 to 24 hours. (This is the best wet brine turkey recipe).
- For a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours.
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
Should you dry brine a smoked turkey?
How many hours should you dry brine a turkey?
Is it better to brine a turkey wet or dry?
How to dry brine a turkey for grilling?
How do you brine a Thanksgiving turkey?
But let’s back up: There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).
Should you use a dry brine for smoking a Turkey?
When you want an amazing moist bird, using a dry brine for smoking a turkey is the best thing you can do. It is easy and really elevates your turkey to a juicy status like nothing else. For the perfect holiday bird, a dry brine is a turkey flavor boost essential.
How do I make a dry brined Turkey?
To make this dry-brined turkey, you’ll need: Fresh (or thawed frozen) whole turkey: We call for a 12- to 14-lb. turkey, although this technique will work for any size (the amount of brine and cooking time may need to be adjusted). Kosher salt and black pepper: A simple dry brine that results in great flavor.
What is a dry brine Turkey?
A dry brine is a method that seasons the turkey like a more traditional wet brine, but it does not use any water. Instead, a dry brine involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin. Then let the meat rest in the refrigerator for a period of time before cooking.