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!
How to Know If Your Turkey is Pre-Brined A Complete Guide
Eating turkey on Thanksgiving or Christmas is a time-honored tradition for many families. And to get the most delicious juicy meat most people know that brining is key. But what if you buy a turkey and can’t tell if it’s already been brined?
This comprehensive guide will walk you through all the ways to determine if your turkey has been pre-brined. That way, you can avoid over-brining it and ending up with an overly salty bird.
What is Brining and Why Do it?
Brining is the process of soaking meat in a saltwater solution (the brine) before cooking. This allows the turkey to absorb moisture, resulting in a juicier interior. The salt also enhances the flavor and helps the meat retain moisture during roasting.
Some of the benefits of brining include:
- More moist, juicy meat
- Better flavor
- Meat retains moisture during cooking
- Can help cheaper cuts become more tender
Many mass-produced store-bought turkeys are pre-brined with an injected salt solution. This gives them a longer shelf life. While convenient, it means you have to take care not to over-brine the meat.
Signs Your Turkey is Pre-Brined
Here are the tell-tale signs that your turkey has already been brined by the manufacturer:
Look for a Label
Check the packaging for mentions of a salt solution. Common phrases include:
- Contains up to 8% of a salt solution
- Enhanced with a [X]% solution of water, salt, spices
- Enhanced for flavor and juiciness
- Kosher turkey (treated with kosher salt)
If you see any of those, your turkey is pre-brined.
Check the Ingredients
Read the ingredient list on the packaging. If it contains “water” and “salt”, along with the turkey, that’s a sign of a brined bird. The ingredients will be listed in order of quantity, so if water and salt are near the top, there’s likely a decent amount of brine solution.
Ask Your Butcher
If you have a local butcher you buy fresh turkey from, ask them if the birds are brined or enhanced. Many small butchers do brine their turkeys to increase juiciness.
Look for a Pop-Up Button
Some pre-brined turkeys contain a pop-up button that indicates when the turkey is fully cooked. If your turkey has this, it’s been pre-treated.
Know the Brand
Research which turkey brands commonly sell pre-brined birds, like Butterball. Then you’ll know immediately when purchasing those.
Check for a Price Increase
Pre-brined turkeys are often a bit more expensive than non-brined. So if you see a higher price tag, that may indicate it’s been pre-treated.
Identify Frozen vs. Fresh
Turkeys that are frozen are much more likely to be brined than fresh ones. The exception would be a specialty fresh brined turkey from a butcher shop. But generally, fresh turkeys found at the grocery store are not brined.
Brining Times for Whole Turkey
If your turkey has not been pre-brined, here are some general guidelines for DIY brining times:
- 12-15 pound turkey: Brine for 12-18 hours
- 15-18 pound turkey: Brine for 18-24 hours
- 18-22 pound turkey: Brine for 24 hours
You don’t want to brine for too long and turn the meat mushy. And make sure to keep turkey refrigerated while brining.
What to Avoid When Cooking a Pre-Brined Turkey
If your turkey is pre-brined, here are some tips:
- Don’t brine it again! This will make it way too salty.
- Reduce or eliminate added salt in recipes like a brine, rub, stuffing, or gravy.
- Rinse thoroughly after thawing to reduce excess surface salt.
- Cook to a minimum internal temperature of 165°F.
- Watch closely as it may cook faster than an unbrined turkey.
How to Safely Thaw a Turkey
Whether your turkey is brined or not, proper thawing is critical. Here are safe ways to thaw a frozen turkey:
- In the refrigerator: Allow 24 hours for every 4-5 lbs. Place in a container to catch drips.
- In cold water: Submerge sealed turkey in cold tap water, changing water every 30 mins. About 30 mins per pound.
- In the microwave: Follow microwave manufacturer instructions. Cook immediately after thawing.
Storing a Thawed Turkey
A thawed turkey can be stored in the fridge for 1-2 days. Keep it well-wrapped and place on a tray or in a container to prevent cross-contamination. Cook within 48 hours.
Brining Your Own Turkey
If you get an unbrined turkey, consider doing a brine yourself for added flavor and moisture.
Some simple brine recipes include:
- Salt, brown sugar, and water
- Apple cider or vegetable broth, salt, maple syrup and spices
- Citrus juice, salt, onion and garlic
- Wine or beer, salt, pepper and thyme
Be sure to measure carefully to avoid over-brining. Keep the turkey refrigerated the entire time it brines.
In Conclusion
Knowing if your turkey is pre-brined is important to prevent over-brining and a salty taste. Check for solutions statements on the label, ingredients containing salt and water, prices, fresh vs frozen, and brands known for brining.
With a thawed turkey, limit fridge storage time, rinse well, reduce added salt, and follow safe cooking temps. If your turkey is all natural, try doing a simple brine yourself for added flavor and moisture.
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:
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.
How do I know if my turkey is pre-brined?
FAQ
Are most store bought turkeys pre-brined?
Is the Butterball turkey already brined?
Should I rinse a pre-brined turkey?