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 technique that many cooks swear by for producing a moist, flavorful bird. But an important question arises – does brining a turkey affect the cooking time? The short answer is yes, brining can increase the cooking time, but the increase is usually minimal. In this article, we’ll look at how brining impacts cooking time and how you can adjust your roasting method accordingly.
How Brining Changes Turkey Cooking Time
When you soak a turkey in a saltwater brine, the meat absorbs some of the liquid. This causes the turkey to become heavier. A brined 12 lb turkey may gain an extra pound or more after brining. The extra weight means the turkey will take a bit longer to cook.
Additionally, a brined turkey has more moisture in the meat. The increased moisture content serves as a buffer against the drying effects of oven heat. Consequently, it takes longer for the interior of a brined turkey to reach the safe minimum internal temperature of 165°F.
Most sources estimate that brining will increase the cooking time by about 5-15 minutes per pound So a 12 lb turkey that normally takes 25-3 hours to roast may need an extra hour or more if it is brined,
Does The Brining Time Matter?
Some brining guides recommend brining a turkey for days or even a week or longer. However studies have shown that brining time does not significantly impact cooking time beyond the first 24 hours.
The turkey meat absorbs the majority of the brining liquid within the first 12-24 hours. After that point, little additional brine is taken in, so further brining does not drastically alter the moisture content.
I recommend limiting brining time to 24 hours or less. Excessive brining can make the meat overly salty and mushy. Stick with a 12-24 hour brine for best flavor and texture.
Adjust Your Roasting Method
Because a brined turkey cooks slightly slower, you’ll need to adjust your roasting method to ensure it cooks through safely. Here are some tips:
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Start checking the temperature earlier – Begin temping the turkey at least 30 minutes before the expected finish time. This gives you a buffer in case it needs more time.
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Use a probe thermometer – A leave-in probe thermometer lets you monitor the internal temp precisely without constantly opening the oven.
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Tent with foil if browning too fast – If the skin is getting too brown before the meat is done, loosely tent foil over the breast and thighs.
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Turn up the heat near the end – Bump oven temp to 400°F in the last 30 minutes if the turkey is lagging behind.
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Let it rest before carving – Never rush the carving. Let the turkey rest 20-30 minutes to allow juices to redistribute.
Handle with Care
Since brined turkey contains more moisture, it’s more prone to slipping out of your hands when transferring to and from the roasting pan. Use sturdy potholders or oven mitts and get a solid grip on the body cavity before lifting. Enlist someone to help you maneuver large birds.
Is It Worth It?
Despite the small increase in cook time, most cooks agree the trade-off is worth it for the succulent, seasoned meat brining delivers.
However, if you’re short on time, you can skip brining and rely on basting and resting to keep the meat from drying out. Using an oven-safe meat thermometer is key for determining when your turkey is perfectly cooked, whether you brine or not.
With a little preparation and vigilance, a brined or unbrined turkey can turn out juicy and delicious for your next holiday feast. Follow safe minimum cooking temperatures and allow ample resting time for best results.
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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.
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:
