Brining a turkey before roasting is a great way to help ensure a juicy, flavorful bird. The salt in the brine seasons the meat and helps it retain moisture But once the turkey is brined, do you need to do anything else to add flavor? Should you rub the turkey after brining?
The short answer is yes, you should rub the turkey after brining. Here’s a more in-depth look at why rubbing after brining is important, along with tips on how to do it right.
Why You Should Rub a Turkey After Brining
Brining alone does a lot for your turkey’s moisture and flavor. But there are a couple reasons why it’s still a good idea to rub the bird after brining:
1. Layering Flavors
While the brine seasons the meat, rubbing the outside of the turkey with herbs, spices, and oils adds another layer of flavor The brine flavors the interior while the rub boosts exterior flavor Using both techniques results in a turkey packed with taste from the inside out.
2. Maximizing Texture
A flavorful, well-browned exterior also enhances the eating experience. The rub helps achieve a crisp, seasoned skin and golden brown exterior.
3. Accentuating the Brine
Choose a rub with spices and herbs that complement the brine formula. For example, if your brine contains rosemary, garlic, and lemon, use those elements in the rub too. This brings out and highlights the brine flavors.
How to Rub a Turkey After Brining
Follow these simple steps for rubbing a turkey after brining:
1. Pat the Turkey Dry
After removing the turkey from the brine, discard the remaining liquid. Rinse the turkey under cool water and pat it very dry, inside and out, with paper towels. Make sure it’s fully dried – any excess moisture will keep the rub from sticking properly.
2. Season the Cavity
Sprinkle salt and pepper inside the cavity. You can also add any fresh herbs.
3. Loosen the Skin
Use your fingers to gently loosen the skin over the breast and thighs, being careful not to tear it.
4. Insert Compound Butter
Slip flavorful compound butter under the loosened skin. This adds moisture and flavor between the skin and meat.
5. Rub the Skin
Thoroughly coat the outside of the turkey with softened butter. Then generously apply your favorite poultry rub all over. Gently lift the skin and press some rub underneath for maximum flavor.
6. Finish Prepping and Roast
Truss the turkey, tie the legs together, and tuck the wing tips under. Place it breast side up on a roasting rack in a pan. Roast as desired until the thighs reach 165°F. Let rest 15 minutes before carving.
Tips for the Best Brined Turkey Rub
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Use room temperature butter for rubbing. It spreads easier than cold.
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Try a compound butter blended with herbs, citrus, or other flavorings that complement the brine.
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Opt for a coarse rub that can adhere well to the skin. A paste rub also works nicely.
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For maximum browning and crispness, coat the skin evenly and generously with the rub.
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Rub a little under the skin for extra flavor the brine can’t reach.
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Resist over-rubbing. It leads to overly salty flavor and burnt bits.
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If partially roasting the turkey a day or two before, wait to apply the rub until roasting is finished.
Sample Turkey Brine and Rub Combos
Here are a few tasty brine and rub pairings to try:
Apple Brine + Rosemary Herb Rub
Brine contains apple juice, cinnamon, allspice berries
Rub features dried rosemary, thyme, sage, garlic, onion, pepper
Citrus Brine + Citrus Pepper Rub
Brine is flavored with orange, lemon, lime
Rub mixes cumin, coriander, orange zest, lime juice, salt, pepper
Savory Brine + Savory Rub
Brine features bay leaf, peppercorns, allspice
Rub contains paprika, garlic powder, onion powder, sage, and pepper
Maple Brine + Maple Rub
Brine is made with maple syrup, brown sugar, ginger
Rub mixes maple sugar, cinnamon, nutmeg, cloves
The Takeaway
Yes, you should absolutely rub a turkey after brining. The rub provides another layer of flavor and encourages fantastic browning. Choose a rub with spices and herbs that complement the brine to highlight those flavors. Applying a well-chosen rub is one more step toward turkey perfection!
Using a Turkey Rub
A poultry rub can be a combination of wet and dry ingredients (such as oil and herbs) or just a mixture of dry powdered spices. These are combined and rubbed on top of and under the skin (most often when using a wet/dry mixture) before roasting. The flavors infuse the meat and create a beautiful golden color on the skin. If using this along with a brine, you need to eliminate the salt from the rub recipe. Since most rub recipes contain salt, it is crucial that you cut out this ingredient.
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Using a Turkey Brine
A brine is a mixture of salt and water and brining a turkey in this solution will ensure a moist bird. You can also add herbs and spices to the brine, resulting in a subtle flavor once it is roasted. If you use a simple brine of water and salt, the only thing you need to keep in mind later on when using another marinade method is the amount of salt the turkey has been soaking in. If you add aromatics to the brine, remember these flavors will affect the turkeys overall taste so choose a rub or injection with similar ingredients.
While properly brining a turkey wont make it too salty, it does add salt to the meat. If you then add a salty rub or injection marinade you can end up with a turkey too salty to eat. For this reason, if you are brining your bird, make sure you rinse it thoroughly after it comes out of the brine.
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FAQ
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