The Ultimate Guide to Curing Your Thanksgiving Turkey

It’s that time of year again – the leaves are changing colors, the air is getting crisper, and Thanksgiving is right around the corner. For many Thanksgiving means it’s time to prepare the star of the show – the turkey! A perfectly cooked turkey is the crowning jewel of any Thanksgiving meal. However plain roasted turkey can sometimes end up dry and lacking flavor. This is where curing your turkey comes in! Curing gives the turkey an incredible depth of flavor and keeps it incredibly moist and tender. Read on to learn all about how to cure your turkey and take your Thanksgiving meal to the next level!

What is Curing and Why Cure Your Turkey?

Curing is the process of soaking meat in a salt, sugar nitrite and spice mixture called a wet brine or dry cure. This serves a few important purposes

• It adds tremendous flavor as the seasonings are absorbed deep into the meat Cured turkey tastes similar to cured ham, with a delicious “hammy” flavor

• It helps break down proteins which makes the meat incredibly tender and juicy. Plain roasted turkey can end up dry, but cured turkey stays moist and succulent.

• The salt inhibits bacterial growth, allowing you to safely cook the turkey at lower temperatures while still avoiding foodborne illnesses.

• Curing also gives the turkey a beautiful pink smoke ring when smoked and keeps the dark meat pink when cooked.

Dry Brine vs. Wet Brine

There are two main methods for curing turkey – dry brining and wet brining. Here’s an overview:

Dry Brine:

• Involves rubbing a dry mixture of salt, spices, and herbs directly onto the turkey.

• Sits in the fridge for 1-3 days.

• Forms a flavorful crust on the outside of the turkey.

• Simple and clean – no need for brine buckets.

Wet Brine:

• Submerges turkey in a salt, sugar, and spice liquid (brine).

• Requires a big container to hold turkey and brine.

• Turkey soaks 1-3 days.

• Very effective at deeply seasoning and tenderizing.

• Can be messier than dry brine.

Either method works great, so choose based on your preferences. For beginners, a wet brine is very foolproof. Now let’s get into the nitty gritty details!

Dry Brining Your Turkey

Here is a simple, excellent dry brine recipe and method:

Ingredients:

• 3 tablespoons kosher salt

• 1 1⁄2 teaspoons dried sage

• 3⁄4 teaspoon black pepper

• 1 tablespoon light brown sugar (optional)

• 14-16 lb whole turkey, thawed

Instructions:

1. Mix salt, sage, pepper and optional brown sugar.

2. Pat turkey dry and loosen the skin.

3. Rub 2 tsp mix in the cavity. Rub the rest under the skin, evenly coating breast, legs and thighs.

4. Refrigerate uncovered for 1-3 days.

5. Roast, deep fry or smoke turkey as desired. Cook to 165°F.

And that’s it! The salt and spices get nicely absorbed into the meat for fabulous flavor. Letting it rest in the fridge concentrates the flavors as the moisture gets drawn out. The brown sugar adds a lovely subtle sweetness and browning. Feel free to change up the spices – rosemary, thyme, garlic powder and onion powder also work well.

Dry brining could not be much simpler. No messy brine to deal with. Just excellent, flavorful turkey!

Wet Brining Your Turkey

Wet brining requires a few more ingredients and supplies, but the results are outstanding. Here is an excellent basic wet brine:

Ingredients:

• 1 gallon water

• 1⁄2 cup kosher salt

• 1⁄2 cup brown sugar

• 2 tablespoons Worcestershire sauce

• 5 cloves garlic, peeled and smashed

• 1 tablespoon peppercorns

• 1 teaspoon allspice berries

• 1 gallon resealable plastic bag

• Small cooler (or bucket/container/stock pot for brine)

Instructions:

1. Combine all ingredients in a pot and bring to a boil. Reduce to a simmer for 5 minutes.

2. Remove from heat and let cool completely.

3. Place thawed turkey in resealable bag.

4. Pour cooled brine into bag. Seal bag, removing excess air.

5. Place bag in cooler and refrigerate for 48 hours, flipping occasionally.

6. Remove turkey from brine, rinse and pat dry. Roast, smoke or deep fry.

This makes for an incredibly flavorful holiday bird! The salt deeply seasons the meat while keeping it tender and juicy. The sugar and Worcestershire provide savory depth, while the garlic and spices infuse it with warmth. Place the sealed turkey in a cooler or tub to keep it fully submerged in the chilled brine as it rests in the refrigerator.

After brining, roast it in the oven, smoke it for incredible flavor or deep fry it for the ultimate crispy skin. Cook to an internal temperature of 165°F. Let rest 15 minutes before carving.

Special Equipment Needed

Curing turkey does require some special supplies you may not normally have on hand:

Dry Brine: No special equipment needed! Just a baking sheet and roasting pan.

Wet Brine:

• Large cooler/tub for brine: This holds turkey submerged. A 5 gallon drink cooler works well.

• Food-grade bucket or pot: Holds brine if cooler won’t fit in fridge.

• Cooking thermometer: Monitor temperature when roasting or smoking.

• Meat injector (optional): Injects brine for quicker curing.

• Resealable gallon bags: Submerge turkey in brine.

• Charcoal smoker (optional): For smoking cured turkey.

Don’t let the equipment needs turn you off though. Most of these are inexpensive and handy to have around for other cooking projects.

Step-By-Step Curing and Cooking Process

Here is an overview of the full process from start to finish:

1. 3-4 days before curing, thaw frozen turkey in the refrigerator.

2. 1-3 days before cooking, cure turkey using dry brine or wet brine method.

3. Heat oven to 350°F. Remove turkey from brine, rinse and pat dry.

4. Truss turkey and tuck wings under. Place breast up on roasting pan.

5. Roast turkey, basting occasionally, until 165°F internal temperature.

6. Let rest 15 minutes before carving.

OR

1. Prepare 2 zone fire in smoker with charcoal and wood chunks.

2. Remove turkey from brine, rinse and pat dry.

3. Smoke at 250°F for 4-5 hours until 165°F internal temperature.

4. Let rest 15 minutes before carving.

Don’t be intimidated by the multiple steps! Each step is very easy, and the results are so worth it. Just be sure to plan ahead.

Turkey Safety Tips

When handling raw turkey:

• Cook to an internal temperature of 165°F as measured in the deepest part of the breast and thigh.

• Don’t rinse raw turkey, which can spread bacteria.

• Keep raw turkey separate from other foods.

• Wash hands, utensils and surfaces after touching.

• Store cured, cooked turkey in shallow airtight container for up to 4 days.

Follow these safety guidelines and you’ll have perfectly safe, delicious turkey!

Tips for Juicy, Tender Turkey

For the very best results:

• Brine your turkey! Curing makes all the difference.

• Cook to 165°F, but not over. Let carryover cooking finish it.

• Roast breast-side up to help breasts cook evenly with legs.

• Tent turkey with foil if browning too fast.

• Let turkey rest before carving for juicier meat.

• Use a meat thermometer for perfect doneness.

• Smoke turkey low and slow for up to 5 hours for ideal texture.

Learning how to cure your Thanksgiving turkey is one of the best ways to take your holiday meals to the next level. While it does take some advance planning and special equipment, the results are so worth the effort. Cured turkey is brimming with delicious seasoned flavor, incredibly moist and tender, and has beautiful pink smoke rings when smoked.

Start a new tradition this Thanksgiving and get ready for the best turkey you’ve ever tasted! Just follow the step-by-step instructions above for success. Now get out there, source your supplies, and start curing