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!
Brining Your Turkey Without Salt – Creative Flavor Solutions
As Thanksgiving approaches, many cooks look to brining as a way to guarantee a juicy, flavorful turkey. But traditional brines call for copious amounts of salt, which may not work for those monitoring their sodium intake. The good news is, with some creativity, you can absolutely brine a turkey without using salt! It just requires thinking outside the box and using salt-free ingredients to infuse flavor and moisture.
Here are some tips for brining your turkey without salt
Use An Acidic Marinade
One of the functions of salt in a brine is to help break down muscle fibers in the meat, allowing moisture and flavor to penetrate more deeply. An acidic marinade can achieve a similar effect. Consider soaking your turkey in a mixture of:
- Herb-infused vinegar or lemon/lime juice
- Wine or pure fruit juices
- Aromatic vegetables like onions, garlic, fennel, etc.
The acids will tenderize the meat, while the liquid will keep it hydrated and absorb the surrounding flavors
Infuse With Aromatics
While salt adds a baseline seasoning, you can layer in bolder, more complex flavors with an array of aromatics. Stuff your brine bag with fresh herbs like thyme, rosemary, sage andparsley. Add whole peppercorns, bay leaves, coriander seeds, juniper berries and citrus zest for extra dimension. Lean on umami-rich ingredients like soy sauce, Worcestershire sauce, tomato paste, miso and nutritional yeast to amplify savoriness.
Spice It Up
Warm spices are fantastic for bringing out the natural sweetness in meat without adding sugar. Cinnamon, nutmeg, allspice, cumin, mustard powder, chili flakes and ground ginger all pair wonderfully with poultry. Toast the spices briefly to intensify their potency before steeping.
Get Creative With Sweeteners
For those avoiding refined sugar, natural options like maple syrup, honey, molasses, agave and fruit preserves can provide just the right kiss of sweetness. Or try soaking aromatic fruits like apples, oranges, plums or figs in the brine – their sugars will infuse the liquid. Just be mindful of proportions to avoid oversweetening.
Umami Bombs
Ingredients naturally high in savory glutamates are magic for boosting flavor sans salt. We’re talking soy sauce, fish sauce, Worcestershire sauce, tomato paste, nutritional yeast, porcini mushrooms, etc. Even a few anchovies can lend a mega umami punch! Use these judiciously along with other aromatics to round out a deeply satisfying brine.
Broth It Up
Choose a good quality, low-sodium broth as your brine base. Chicken, turkey, vegetable and mushroom broths all work well. For more complexity, simmer aromatics in the broth first – peppercorns, herbs, spices, onions, garlic, citrus and so on. The broth will extract their flavors beautifully.
The Power of Tea
Steep aromatic teas like chai, Earl Grey, chamomile or red rooibos tea bags in heated broth or water for a flavorful brining liquid. The tannins in tea can help tenderize meat, while the spices and botanicals provide a flavor boost. Try pairing Earl Grey with citrus zest or chai with warm spices. Brew the tea strongly for maximum impact.
Get Juiced Up
Fresh juices lend natural sweetness, acidity and aromatics. We’re talking orange, apple, pineapple, pomegranate, cherry, grapefruit etc. For a more complex flavor, juice fresh fennel, onions, garlic, ginger or lemongrass. Simmer the juice briefly with spices to meld the flavors before brining. Keep in mind that fruit juices can sometimes lend too much sweetness, so use them judiciously along with other flavorings.
Go Green
Leafy herbs, celery, cucumbers, spinach, parsley, cilantro, basil, cucumber and other greens can lend fresh, aromatic flavor to a brine without sodium or sugars. Juice or finely mince the greens and add them directly to your brine mixture. Their subtle bitterness pairs nicely with the richness of poultry.
Now for some inspiration, here are a few tasty salt-free turkey brine recipes to try:
Zingy Cranberry Brine
- Cranberry juice
- Orange juice
- Fresh rosemary and sage
- Slices of orange and lemon
- Cracked black pepper
Warm Spiced Apple Brine
- Apple cider
- Cinnamon sticks
- Whole nutmeg
- Cloves
- Allspice berries
- Dried chilies
Savory Mushroom Brine
- Mushroom broth
- Dried porcini mushrooms
- Soy sauce
- Chopped onion
- Fresh thyme
With a little ingenuity and imagination, you absolutely can brine your Thanksgiving turkey without a lick of salt! These flavorful options will leave you with a moist, intensely seasoned bird everyone at the table will savor. What unique flavor combinations will you try this year? Get creative and see just how delicious a salt-free brined turkey can be.
FAQ:
Is it safe to brine a turkey without salt?
Yes, it is completely safe to brine a turkey without using salt. While salt helps flavor and tenderize the meat, there are many other flavorful ingredients that can be used in a brine to achieve a moist, seasoned turkey without salt.
What is the purpose of salt in a turkey brine?
Salt serves a few functions in a traditional turkey brine. First, it seasons the meat and enhances flavor. Salt also helps tenderize the meat by dissolving some proteins. Finally, salt in a brine helps retain moisture so the turkey stays juicy after cooking.
Can I use other seasonings besides salt in a turkey brine?
Absolutely! While salt adds a baseline seasoning, you can include many other flavorful ingredients in your brine. Herbs, spices, aromatics like garlic and onions, citrus, tea, broth and fruit juices can all provide great flavor. Umami-rich ingredients like soy sauce also amp up taste.
What acid is best to use for brining without salt?
Some good acidic options to use in a salt-free turkey brine include lemon or lime juice, vinegars like apple cider or red wine vinegar, pure fruit juices high in acid like pineapple, pomegranate or cherry juice, and wine. The acid helps break down muscle fibers.
How can I make sure my turkey retains moisture without salt in the brine?
Be sure your salt-free brine completely submerges and soaks into the turkey. Including moisture-rich ingredients like broth, juices or tea in your brine will also help keep the turkey hydrated. Avoid overcooking, and tent with foil to retain juices.
Can I add any sweeteners to a salt-free turkey brine?
You can add small amounts of natural sweeteners like honey, maple syrup or agave nectar for some sweetness. Fruits and fruit juices will also lend sweetness. Just go easy on proportions to keep the brine from getting cloying. Aim for a balance of flavors.
How Long to Roast a Turkey at 425°F
At 425°F / 218°C, estimate 8 to 12 minutes per pound of turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven (try to bring it to room temperature before you start) and the variations in size / shape of the turkey. Use an instant read thermometer to start checking for doneness at the low end of the estimated time.
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.
Best Thanksgiving: How to Brine a Turkey & How to Salt a Turkey
FAQ
What is a good substitute for salt in brine?
Is brining a turkey really necessary?
Do you have to use salt to brine?
How do you brine a turkey without making it too salty?
Can You brine a frozen turkey?
Brine fresh turkeys. Because most frozen turkeys are prepared with a sodium solution, if you brine the frozen turkey, you risk it becoming too salty. Look for turkeys that are not pre-salted (check the label), and avoid those labeled as kosher or enhanced. Clear your fridge. Brining a turkey requires space.
Should you brine a Turkey?
The pros are a well-seasoned and juicy bird. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water.
Can You brine meat without salt?
Acidic ingredients such as citrus juice, vinegar, or wine can help tenderize meat and infuse it with flavor. When brining without salt, consider using a mixture of water and an acidic liquid as the base for your brine. The acid will penetrate the meat and enhance its natural flavors without the need for salt. 3. Experiment with Aromatics
How do you brine a 20 pound turkey?
This recipe makes enough brine for one 18- to 20-pound turkey. One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup.