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 a turkey before roasting is a common technique used by many home cooks and professional chefs alike. Brining involves soaking the raw turkey in a saltwater solution, often with added flavors like herbs, spices, sugar, and citrus. This process helps make the turkey incredibly moist, juicy and flavorful when cooked. However, many store-bought turkeys are already brined or “self-basted” before you purchase them. So can you brine a turkey that’s already brined? Let’s take a closer look.
What is Brining and Why Do it?
Brining is the process of soaking meat or poultry in a saltwater solution, also called a brine, before cooking The brine is typically made by dissolving salt and sugar in water, along with aromatics like garlic, peppercorns, bay leaves and herbs
The main purposes of brining are:
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To infuse moisture deep into the meat. The salt in the brine helps the turkey breast meat absorb and retain more moisture. This prevents the meat from drying out when roasted.
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To enhance flavor The salt, sugar and aromatics impart tons of extra flavor to the turkey as it brines This adds so much more depth of flavor beyond just a plain roasted bird.
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To improve texture. Brined meat is often described as more succulent, moist and tender. The added moisture makes the meat much more juicy with each bite.
Many cooks brine turkey overnight, though even just a few hours can make a difference. The longer the turkey brines, the more flavor and moisture it will absorb.
Brined turkey is incredibly juicy, flavorful and tender once cooked. It’s easy to see why brining has become such a popular technique!
Why Do Some Turkeys Come Pre-Brined?
Grocery stores sell many types of whole turkeys, including natural, kosher, free-range, organic and self-basting Self-basting turkeys have been injected with or soaked in a salt solution before packaging. Essentially, self-basting turkeys come pre-brined from the manufacturer.
The solution typically contains salt, sugars, broth or stock and natural flavors. This gives the turkey added moisture and flavor. Self-basting solutions may range from 3-8% of the turkey’s weight.
Companies pre-brine turkeys to help ensure a juicy, tasty result when roasted. Even novice cooks are likely to end up with a moist, flavorful turkey with minimal effort. This appeals to many home cooks buying a turkey to roast for the holidays.
Common brands of self-basting turkeys include Butterball, Honeysuckle White, Shady Brook Farms, Norbest and Foster Farms. Read the label closely to see if your turkey is labeled self-basting, pre-brined or enhanced.
Can You Further Brine a Pre-Brined Turkey?
If your turkey already has a salt solution injected into it, is it still okay to brine it further before roasting?
The short answer is yes, you can brine a pre-brined turkey, but with some caveats.
Since the turkey already has salt and flavor from the factory brining, you’ll want to adjust a few things:
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Use less salt – Only add 1/2 to 1/4 of the salt that the brine recipe calls for. This prevents the turkey from becoming overly salty.
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Shorten brining time – An overnight brine may be overkill. Aim for just 4-6 hours of brining time.
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Brine for flavor – Focus more on flavoring the brine with aromatics rather than salting to drive in moisture. The turkey already has moisture from the factory brine.
Many home cooks report excellent, juicy results from brining a self-basted turkey for just a few hours before roasting. The additional brining further boosts flavor and tenderness. Letting the turkey air dry in the fridge before roasting will also help achieve crispy skin.
However, not everyone thinks brining a pre-brined turkey is necessary. Since it already has salt and flavor injected, some feel that soaking it again in a brine will provide minimal benefits beyond what’s already been done. If you want to keep things simple, you can skip brining and just rely on the factory brine to make the turkey moist.
Tips for Brining a Pre-Brined Turkey
Here are some tips if you do want the extra flavor and tenderness from further brining a self-basted turkey:
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Make a lightly flavored brine – Apple, citrus, onion, garlic, peppercorns and herbs are good choices. Avoid very salty ingredients like soy sauce.
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Cut back the salt – Use just 1 or 2 tablespoons of salt instead of the 1/2 cup or more in most brine recipes. Taste the brine before brining – it should taste lightly seasoned, not salty.
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Shorten the brining time – 4-6 hours is usually sufficient. Overnight can make it too salty.
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Rinse well & pat dry – Rinse off the brine and pat the turkey very dry before roasting. This will help achieve crispy skin.
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Let it air dry afterward – Leave the rinsed turkey uncovered in the fridge for 6-12 hours so the skin can fully dry out.
Following these tips will minimize the risk of a too-salty bird. While an extra brine may provide some extra flavor and moisture, it’s not always necessary. But if you want the very best, most moist and flavorful turkey possible, brining a pre-brined turkey for just a few hours can take it to the next level.
Frequently Asked Questions
Q: Can I brine a kosher turkey that’s already salted?
A: Yes, but reduce the salt in the brine substantially, use a shorter brining time, and rinse it well. Since kosher birds are heavily salted, an extra brine provides minimal benefits.
Q: How can I tell if my turkey is pre-brined?
A: Read the label for keywords like “self-basting,” “enhanced,” “pre-basted,” “kosher,” or an ingredients list containing a salt solution or broth. If uncertain, contact the brand.
Q: Should I rinse a brined turkey after removing from the brine?
A: Yes, it’s important to rinse off any excess brine and pat the turkey very dry. This helps prevent overly salty flavor and allows the skin to crisp up.
Q: Can I brine a frozen turkey?
A: Only if thawed first. A frozen turkey won’t properly absorb the brine. Make sure the turkey is completely defrosted before brining.
Q: How long can I leave a turkey in the brine?
A: For an unbrined turkey, plan for 12-24 hours. For a pre-brined turkey, 4-6 hours is sufficient. Excessive brining time can make it too salty.
In Summary
While an extra brine is not essential for a pre-brined turkey, it can provide some extra moistness, flavor and tenderness when done properly. Be sure to reduce the salt, limit brining time, rinse well and air dry for best results. With just a little care, you can brine a self-basted turkey and enjoy incredibly juicy, flavorful and tasty turkey on your holiday table!
Salt Water Brine Ratio for 4, 12, and 24 hours
The ratio of salt to water in a brine doesn’t need to be changed based on the size of the turkey, but it should be changed based on the time you plan to brine the bird. Here is a good guide:
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:
