Here’s a bold statement for you: if you don’t dry brine your turkey before cooking it this Thanksgiving, you are making a mistake. A big one. Now, I tend to not be very fussy in the kitchen—and I like to skip steps whenever I can—but a turkey brine is one of those steps that you shouldn’t skip.
It sounds like something only fancy TV chefs do, but it really isn’t very complicated at all. In fact, it’s pretty quick and easy with our dry brine recipe! And it makes such a huge difference. It’s like spending $1 to get $100 back. You would do that, wouldn’t you? So then you should totally brine your turkey. That’s just common sense!
If you’re reading this and thinking, “Um, Cass, that’s great, but I don’t even know what brining means,” well, hey! I get that. I didn’t either until a few years back. Let’s dive into everything you need to know about dry brine.
With Thanksgiving right around the corner, many home cooks are getting ready to prepare the centerpiece of the holiday meal – a juicy, delicious turkey. And when it comes to turkey brands, Butterball is undoubtedly one of the most popular options found in grocery stores across the country.
But when cooking a whole turkey, achieving moist, flavorful meat can be a challenge. That’s why many cooks choose to brine their birds prior to roasting. Brining helps infuse extra flavor and moisture into the turkey. However, the traditional wet brining method can be messy and time-consuming. This is where dry brining comes in handy.
So should you dry brine your Butterball turkey this Thanksgiving? Let’s take a look at the pros and cons of dry brining to help you decide
What is Dry Brining?
Dry brining, also sometimes called “salting”, is a simple technique that involves rubbing the turkey all over with a mixture of salt, spices, and herbs. You then let the turkey rest in the fridge uncovered for up to 2 days. During this time, the salt will draw moisture out of the turkey, while also dissolving some of the muscle proteins. This allows the juices to be reabsorbed, resulting in a more evenly seasoned and tender turkey.
Pros of Dry Brining a Butterball Turkey
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Enhances flavor – Dry brining helps to deeply season the turkey and amplify its natural flavor. The salt penetrates deep into the meat.
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Promotes browning – The salt and dried uncovered skin helps lead to a crispy, browned exterior when roasted.
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Adds moisture – Drawing out moisture and then reabsorbing it leads to a very juicy texture.
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Convenience – It’s simple and mess-free compared to wet brining that requires submerging the turkey,
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Less stressful – You don’t have to worry about finding a container big enough for wet brining.
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Can customize flavors – Add any herbs, spices, citrus or aromatics to the salt mixture.
Cons of Dry Brining a Butterball Turkey
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Takes planning – You need 1-2 days in the fridge for dry brining to work its magic.
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Can dry out skin – Exposed skin in the fridge may become dried out if left for too long.
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Minimal seasoning – Only the salt and some surface seasonings penetrate unlike a wet brine.
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Requires patiance – It can be tempting to rush the process but patience delivers the best results.
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Salt balance – It’s easy to over-salt if you aren’t careful with measurements.
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No moisture control – A wet brine adds a precise amount of moisture.
Frequently Asked Questions About Dry Brining a Butterball Turkey
How long should you dry brine a turkey?
Most experts recommend dry brining a turkey for 1-2 days. 12-24 hours is usually ideal for letting the salt penetrate deep into the meat without drying it out too much.
What’s the best salt to sugar ratio for dry brining?
A good guideline is 1 tablespoon of kosher salt per 4-5 pounds of turkey along with 1 teaspoon of sugar. The small amount of sugar balances the saltiness.
Does a self-basting turkey like Butterball need to be brined?
Butterball turkeys are typically pre-brined making extra brining unnecessary. However, dry brining can still improve flavor and texture. Cut back the salt to avoid over-salting.
Can you dry brine a frozen turkey?
Yes, as long as the turkey is fully thawed first. Dry brining requires the salt and seasonings to be able to penetrate the meat which won’t happen if still frozen.
Should you rinse a turkey after dry brining?
There’s no need to rinse off the salt and seasonings after dry brining. Simply pat the turkey dry before roasting. Washing will rinse away all the flavor.
Can you stuff a dry brined turkey?
Absolutely. Dry brining helps keep the meat moist and full of flavor even after stuffing the cavity. Just be sure to stuff right before roasting.
Does dry brining shorten the cooking time?
You may be able to shorten the roasting time slightly since the turkey will cook and brown faster thanks to the dry skin and salted surface. But use a meat thermometer as the best doneness indicator.
Can you dry brine just the night before?
While you’ll get the best dry brining results with 1-2 days in the fridge, even 8-12 hours can make a positive difference compared to no dry brining at all.
Should You Dry Brine Your Butterball Turkey?
When it comes to preparing the juiciest, most flavorful holiday turkey, dry brining has some great benefits. For Butterball turkeys that are already lightly pre-brined, dry brining can take the finished flavor and moisture to the next level.
While it does require some advance planning and patience, dry brining is relatively simple and mess-free. For optimal results, pat your thawed turkey dry, evenly coat with a salt, sugar and herb mix, and let it rest uncovered in the fridge for 1-2 days. The salt will work to deeply season the bird and draw out moisture so that it can be reabsorbed, resulting in a tender, juicy interior and crispy browned skin when roasted.
So this year, for a turkey that looks and tastes amazing, dry brining helps ensure the star of your Thanksgiving meal really shines. Your guests will be gobbling up the juicy, well-seasoned meat and asking you for the secrets behind your perfect holiday bird.
What if I don’t have time to brine my turkey?
No worries. You’ll still have a delicious bird, it just won’t be quite as flavorful and juicy as if you were able to brine it.
To prevent forgetting to brine your turkey next year, set a reoccurring annual reminder for the weekend before Thanksgiving on your calendar or phone to dry brine the turkey.
Now that we’ve learned all about dry brining, let’s cover turkey roasting 101. The recipe below is one that my family has used for decades! My Mama cut the original version out from a magazine way back in the 80s, and we’ve been tweaking and fine-tuning it ever since.
Whenever we have new people over for Thanksgiving, we almost always get comments that it’s the best turkey they’ve ever eaten! While this recipe in particular is for a roasted turkey, we’ve also had great success with both smoking and deep-frying a turkey. The dry brine process is the same no matter what method you use to cook.
How should I thaw a frozen turkey?
The two recommended ways are either in the fridge or in cold water. Here’s how to do both:
- To Thaw in Fridge (Slow Method): If you have space in your fridge, thaw your turkey in its packaging in there. It will take approximately 24 hours for every 5 pounds of turkey.
- To Thaw in Cold Water (Faster Method): Keep the turkey in its original wrapping and place in a vat of cold water—a cooler or bucket works well. It’ll take about 30 minutes per 5 pounds of turkey.
The slow speed of thawing is another reason why it’s often better to purchase and cook two smaller turkeys than one large bird when cooking for a crowd. A 20-pound turkey can take four or more days to thaw in the fridge! But two 10 pounders? You’re done in two days.