There are a lot of opinions out in the world about how best to prep a turkey for Thanksgiving. Should you make a dry-brine turkey? Wet-brine? Skip brining altogether? We’ll just cut right to the chase: The official Epi opinion is that dry-brining is the only brine method you should consider when prepping a holiday bird. The process is literally just coating the raw turkey in salt (and maybe a few other flavorings) and letting it hang out in the fridge for a couple of days. It’s exponentially easier to pull off than a wet brine and it imbues the meat with so much flavor, your guests will never complain about dry, tasteless meat again. But let’s back up:
Dry brining is a popular technique for preparing turkey, as it helps ensure a flavorful, juicy bird. But a common question is whether you need to rinse off the salt and seasonings after brining and before roasting. The short answer is no—washing a dry brined turkey is unnecessary and can negatively impact the crispy skin.
Why Dry Brining Works
Dry brining, also known as dry salting, involves rubbing salt and spices all over the turkey and letting it rest in the fridge for 1-3 days As the salt penetrates the meat, it draws out moisture while also breaking down muscle proteins This allows the turkey to reabsorb its own flavorful juices, resulting in a remarkably juicy roast.
The salt also seasons the turkey throughout. By the time it finishes brining the salt has been thoroughly absorbed so that it enhances flavor without making the meat overly salty. The spices and herbs used in the brine also distribute evenly for well-balanced seasoning.
Skipping the Rinse
After dry brining, you don’t need to rinse off the turkey before roasting. Here’s why
- The salt dissolves during brining so there’s no excess to rinse away
- Rinsing removes spices and herbs that provide flavor
- It can splash harmful bacteria around the kitchen
- Water makes the skin soggy and less crispy
Simply pat the turkey dry with paper towels. This removes any residual moisture without compromising the skin or seasoned exterior.
Food Safety Concerns
Washing raw poultry is no longer recommended by the USDA and other health organizations. The stream of water can spread pathogens like salmonella around your sink and counter. This increases the risk of foodborne illness.
Patting the turkey dry is safer and just as effective as rinsing for removing liquid and salt. Since the salt has penetrated deep into the meat, a quick rinse won’t reduce the overall sodium level anyway.
Impacts on Texture
One of the benefits of dry brining is exceptionally crispy skin. This is partly because the turkey’s surface dries out in the fridge during brining.
If you rinse the turkey, moisture will pool on the skin and make it soggy. Soggy skin won’t get as crispy during roasting. The skin also may not brown evenly or develop the gorgeous mahogany hue you want.
Skipping the rinse helps maintain the dry exterior necessary for optimal texture. Gently patting with paper towels is all that’s needed.
Keeping Flavors Intact
In addition to salt, dry brines often include spices, citrus zest, herbs, sugar, and other seasonings. These provide nuanced aromas and flavors.
Rinsing the turkey will wash off these extra flavorings before they have a chance to permeate the meat during roasting. So you’ll miss out on their contributions to the overall taste.
The quick pat down with towels preserves the spice coating so it can properly season the turkey as it cooks.
How to Dry Brine
To dry brine turkey, first pat the raw bird dry with paper towels. Mix together kosher salt, herbs, citrus zest, pepper, and any other seasonings. Thoroughly coat the turkey, rubbing it into all crevices.
Use 2-2 1/2 teaspoons of salt per pound. Cover and refrigerate for 1-3 days. After brining, pat the turkey dry again with fresh paper towels. Then cook as your recipe directs with no rinsing required.
Brining Tips
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Let the turkey air dry for the last few hours of brining for maximum crispy skin benefits.
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Brine up to 3 days for the best flavor and moisture retention.
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Avoid pre-salted or kosher turkeys, which contain enough salt already.
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Resist opening the fridge to baste or check on it during brining.
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Combine salt with brown sugar, citrus, pepper, thyme, rosemary, sage and other bold seasonings.
Time to Roast
Once your turkey has brined and dried, it’s ready for roasting with no rinsing necessary. You’ll be rewarded with tender, succulent meat coated with well-seasoned, crispy skin.
Dry brining really is a miracle method for cooks who want the juiciest possible roast turkey without much hassle. And learning that rinsing is unnecessary simplifies the process even more. Just brine, pat dry, then head straight to the oven for your best Thanksgiving turkey yet.
Dry brining vs. wet brining:
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). Wet brining is slightly more involved: it requires soaking a turkey in a salt-water solution (herbs, spices, and aromatics can be incorporated, and sometimes other liquids like beer or molasses are added to the water) for several hours or overnight.
Why dry-brining results in the best turkey:
The wet-brining method involves some complex maneuvers. For one, you’ll need to source a giant bucket or a big bag to let the turkey bathe in. It’s a process prone to nightmarish outcomes (#throwback to when former Epi food editor Rhoda Boone ended up with a fridge flooded with turkey water). You’re far less likely to encounter such problems when making a dry-brined turkey. Sure, you’ll have to make a little room in the fridge, but that’s the nature of Thanksgiving turkey, no matter which route you take.
Dry-brining has more going for it than mere user-friendliness. It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout.
When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve. Once dissolved, the salt combines with those turkey juices and gets reabsorbed into the meat. Along the way, the process breaks down muscle proteins, giving way to the most tender, moist, well-seasoned turkey you’ll ever taste, no basting or buckets required.