Brining a turkey can help to ensure tender, juicy meat that is full of flavor. But have you ever wondered what is better – unbrined, dry brined, or salt water brined turkey? We did a side-by-side comparison. Read on for the results.
For years, I used a salt water brine to prepare my turkey for roasting. But lately it’s becoming increasingly popular for chefs and recipe developers to recommend a dry brine in which you rub the meat with salt and let it rest, allowing the salt to infuse the meat. A lot of the bigger food-centric websites (like Serious Eats and New York Times Cooking Section) recommend dry brining.
I set out to test three methods of roasting a turkey in my home kitchen. I ordered three 14-lb organic turkeys and roasted them 1) without a brine (using my Simple Roasted Turkey method), 2) with a dry brine, and 3) with a salt water brine. My recipes for dry brine and salt water brine can be found at the bottom of the post.
I rounded up some taste testers and did side-by-side comparison of the three turkeys. Results below!
A pre-brined turkey refers to a whole turkey that has already been soaked in a saltwater brine solution before being packaged and sold This process helps infuse flavor into the meat while also keeping it moist and juicy Pre-brined turkeys have become increasingly popular, especially around the holidays, due to their convenience and reliably delicious results. If you’ve purchased a pre-brined turkey but aren’t quite sure how to prepare it, this guide covers everything you need to know.
What Does “Pre-Brined” Mean?
Pre-brining is essentially the process of soaking a raw turkey in a saltwater brine before it reaches the consumer. The turkey is submerged in the solution, which usually contains salt, sugars, spices, and aromatics. It soaks for hours or even days. This allows the brine to thoroughly penetrate and tenderize the meat.
Manufacturers will often inject the solution directly into the turkey as well Once fully brined, the turkey is packaged and sold pre-treated This saves the cook the time and effort of having to brine it themselves.
Benefits of Buying a Pre-Brined Turkey
There are a few key benefits to purchasing a pre-brined turkey:
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Convenience – Since the brining is already done, it saves you a lengthy prep step. Brining a raw turkey at home can take up to 2 days.
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Flavor – The brine infuses the meat with seasoned flavor inside and out.
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Moisture – Brining makes the turkey noticeably juicier and more tender.
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Shelf life – The salt solution enhances preservation, so the turkey lasts longer.
As you can see, pre-brining simply makes the turkey tastier with less effort on your part.
How to Tell if a Turkey is Pre-Brined
Reading the packaging is the best way to determine if a turkey has been pre-treated. Look for key phrases like:
- “Injected with up to 7% of a solution…”
- “Contains up to 8% of a flavoring solution…”
- “Pre-basted”
- “Self-basted”
The ingredients list will also typically mention a salt solution or broth. If you see any of these indicators, the turkey is pre-brined.
Seasoning and Cooking a Pre-Brined Turkey
Since the turkey already has salt and flavor from brining, you’ll need to adjust the traditional seasoning approach slightly. Here are some tips:
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Pat the skin dry and apply oil. The oil helps crispen the skin.
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Season conservatively with salt-free herbs and spices. Stuffing can go inside if desired.
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Cook as you normally would by roasting, grilling, smoking, or frying.
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Use a meat thermometer and cook to an internal temperature of 165°F.
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Account for the salt when making gravy or dressing.
Because the turkey is already well-seasoned from brining, you don’t need to salt it additionally. Focus on herbs, pepper, poultry seasoning and aromatics when seasoning the exterior and cavity.
Should You Brine It Again?
You may be wondering if you can or should brine a pre-brined turkey. The short answer is no—it is not recommended. Since it has already soaked extensively in a salt solution, brining again can make it overly salty. The meat fibers can also become oversaturated and turn mushy.
Rinsing simply won’t eliminate enough salt at that point either. It’s best to just season it lightly and cook as is.
Pre-Brined Turkey Cooking Times
A pre-brined turkey may cook slightly faster than an unbrined bird since the meat is more tender. Below are general guidelines:
- 8-12 lbs – 2.5 to 3 hours
- 12-14 lbs – 3 to 3.5 hours
- 14-18 lbs – 3.5 to 4.25 hours
- 18-20 lbs – 4.25 to 4.5 hours
- 20-24 lbs – 4.5 to 5 hours
Always rely on a meat thermometer over cook times for accuracy. Cook until the breast and thighs reach 165°F internally. If the white meat is done early, tent it with foil while finishing the dark meat.
Can You Use the Brine for Other Dishes?
It’s not recommended to reuse the brine solution that a pre-brined turkey is packaged in. Since it has come into contact with raw poultry, it could harbor harmful bacteria. Play it safe and discard it after opening the package. Making your own brine from scratch is the best approach.
Storing a Pre-Brined Turkey
To maximize freshness, store the turkey in the refrigerator until you are ready to cook it. Follow any storage instructions listed on the packaging, but in general store for:
- 1-2 days past the sell-by date if refrigerating
- 6 months in the freezer (0°F or below)
Thaw frozen pre-brined turkeys in the fridge, allowing 24 hours per 4-5 pounds. Cook within 1-2 days after thawing.
Choosing Between a Pre-Brined or Kosher Turkey
Kosher and pre-brined turkeys are both comparable options in terms of convenience, flavor, and juiciness. Kosher turkeys are soaked in a saltwater solution too. The main differences are:
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Kosher turkeys contain no additional ingredients besides salt and water.
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They are brined for the purpose of kosher preparation rather than flavor.
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Kosher turkeys tend to be less injected with brine solution.
So while quite similar to pre-brined turkeys, kosher varieties focus solely on salt with no seasonings added. Either can make an excellent, fuss-free holiday centerpiece.
Common Pre-Brined Turkey Questions
Are there added hormones or antibiotics?
No. Hormones are not allowed in poultry in the U.S. Antibiotics cannot be used in a pre-brined turkey labeled “raised without antibiotics.”
Does pre-brined = all-natural?
Not necessarily. Pre-brined simply means it was brined before sale. All-natural turkeys have no artificial ingredients and are minimally processed.
Can you freeze a pre-brined turkey?
Yes, pre-brined turkeys can be safely frozen for 6-8 months as long as stored at 0°F. Thaw in the refrigerator before cooking.
Can you cook from frozen?
Turkeys can technically be cooked without thawing first, but it is not recommended. Thawing ensures even cooking.
Can you over-brine a turkey?
Yes, brining for too long can result in overly salty, mushy meat. Pre-brined turkeys avoid this by being precisely brined under controlled conditions.
What about food safety?
Properly handled pre-brined turkeys are safe, but always cook to 165°F and refrigerate leftovers within 2 hours.
The Bottom Line
Pre-brined turkeys provide a surefire way to end up with a moist, delicious holiday centerpiece with minimal effort. Now that you understand the pre-brining process and how to season and cook a pre-treated turkey, you can decide whether this convenience is right for your next feast. Just look for the signs of a pre-brined bird and adjust your typical roasting method slightly. In no time, you’ll have perfect, juicy turkey on the table.
What is a brine?
A brine is the process of treating meat with a salt solution. There are two types of brines – a dry brine and a wet (salt water) brine. Dry brining is done by rubbing the meat with salt while a wet brine is done by soaking the meat in salt water.
Both methods use more salt than you would use if you were to salt the turkey right before roasting because the salt has time to soak into and infuse the meat. You can add additional flavor to any brine using sugar, herbs, spices, or citrus.
Dry Brine Measurements for Different Sizes of Turkey
When using a dry brine, use the size of the turkey as a guide for how much salt to use. Use the following measurements:
Can you brine a pre-brined turkey?
FAQ
Should you buy a pre-brined turkey?
What is the difference between a brined turkey and a regular turkey?
Is a butterball turkey pre-brined?
Are all frozen turkeys pre-brined?