Can You Wet Brine and Dry Brine a Turkey? The Best of Both Worlds

Brining a turkey is one of the best ways to ensure a juicy, flavorful bird on your holiday table. But should you wet brine or dry brine your turkey? Some cooks swear by the wet brine method of soaking the turkey in a saltwater solution. Others prefer dry brining by rubbing a salt mixture directly on and under the skin. The good news is, you can actually do both with great results! Here’s how to wet brine and dry brine a turkey for the ultimate moist and tasty bird.

Why Brining Makes Turkey Better

Brining, whether wet or dry, transforms the structure of the turkey meat so it can retain more moisture during roasting. This prevents the meat from drying out and becoming tough. The salt in the brine seasons the meat for a more savory flavor. Any sugars or aromatics you add to the brine also impart extra taste.

Wet brining rapidly infuses moisture and seasoning into the whole turkey – the meat skin and cavity. It only takes 12-24 hours to work its magic. The downside is dealing with a big container of brine solution.

Dry brining draws moisture out of the skin and meat initially Then as it roasts, the turkey reabsorbs the salty liquid, self-basting from the inside out Dry brining takes longer at 24-48 hours but doesn’t require much space. The skin ends up tight and crisp.

So why choose one when you can combine both methods?

How to Wet Brine and Dry Brine a Turkey

Doing both a wet brine and a dry brine gives you the benefits of each. Here are the simple steps:

Step 1: Make the Wet Brine

A basic wet brine contains:

• 1 cup kosher salt per gallon of water
• 1/2 cup sugar per gallon of water
• Aromatics like peppercorns, bay leaves, garlic, citrus peels

Mix the salt and sugar with some hot water first to dissolve. Let cool completely before adding to the rest of the cold water and ice. Place the thawed, dried turkey in a brining bag and pour over the brine. Submerge the bagged bird completely in the fridge for 12-24 hours.

Step 2: Remove and Pat Turkey Completely Dry

Once the wet brining time is up, remove the turkey from the brine. Discard the brine. Pat the turkey very dry inside and out with paper towels.

Step 3: Make the Dry Brine

For a 12-15 lb turkey, combine:

• 1/4 cup kosher salt
• 2 tbsp sugar

Loosen the skin from the breast and legs of the turkey. Rub the dry brine evenly under and on top of the skin. Sprinkle some inside the cavity as well.

Step 4: Let Sit for 24 Hours

Place the dry brined turkey in the fridge on a rimmed baking sheet. Let sit uncovered for 24 hours. The salt will draw moisture out of the skin and meat, then the turkey will reabsorb it as it cooks.

Step 5: Roast Your Turkey

After 24 hours, the turkey is ready to roast! Cook as desired, basting with melted butter or turkey drippings.

The Best of Both Methods

Combining a wet brine and a dry brine really gives you the optimal turkey. The wet brining first ensures the meat stays succulent and imparts lots of flavor. Patting it completely dry helps tighten the skin. Then the dry brine builds on that foundation by further seasoning the meat and crisping the skin.

While it does take an extra day compared to just wet or dry brining alone, the results are worth it! Your holiday turkey will be remarkably juicy, packed with well-seasoned flavor, and with skin that crackles when you slice into it.

Next Thanksgiving or holiday feast, take your turkey to the next level with this simple wet and dry brining technique. Everyone at the table will be asking for seconds!