Time’s getting away from me! We spent all last week on pies, and it occurred to me this morning that I needed to run through what happens after brining the turkey. In years past, I’ve experienced a little trial-and-error with brining. While it unquestionably injects a lot of flavor in the turkey and helps it to retain a lot of juiciness and moisture, it also can result in saltier drippings, which can cause problems with both the stuffing (if you stuff your bird, which I don’t generally do) and the gravy, since the gravy is made from turkey drippings.
There are several things you can do to decrease the “over-salty” quality of your brined turkeys. The more of these tips you follow, the more you’ll be able to control the saltiness that can result from brining.
Brining turkey before roasting or smoking it is a popular technique to help keep the meat moist and juicy. But a question that often comes up is whether you need to rinse off the brine before cooking the turkey. There are good arguments on both sides of this debate. Here is a comprehensive guide to help you decide if rinsing is necessary after brining turkey.
The Purpose of Brining Turkey
Brining involves soaking the turkey in a saltwater solution for several hours or up to a couple of days. The salt in the brine seasons the meat and helps it retain moisture. Brining leads to a juicier texture, and it can also enhance the flavor of the turkey.
Some people brine by completely submerging the turkey in a large container filled with the brine solution This is known as wet brining. Others simply rub a salt mixture directly onto the turkey; this is called dry brining. Both techniques can achieve excellent results
The Case Against Rinsing After Brining
According to food safety experts at the USDA, rinsing raw poultry can increase the risk of foodborne illness. This is because bacteria like salmonella can be present on the surface and cavity of the turkey. Washing the bird under running water may seem like it removes bacteria, but it can actually spread pathogens around your kitchen through tiny droplets.
The USDA stresses the importance of cooking the turkey thoroughly to 165°F, as this is the only way to destroy any harmful bacteria present. Proper food handling, including washing hands before and after touching the raw turkey, is also critical.
Based on these concerns, the USDA generally recommends against rinsing poultry after brining. It’s safer to simply pat the turkey dry, season it, and pop it directly into the oven after brining without any additional washing.
The Case for Rinsing After Brining
Those in favor of rinsing a brined turkey point out that it can help remove excess salt from the surface This may lead to better balanced flavor, especially if the brine contained a high salt ratio or additional ingredients like sugar. Rinsing may prevent the meat from tasting overly salty
Proponents argue that if proper safety precautions are followed, the risks of rinsing can be minimized These tips include
- Rinsing after washing other ingredients like vegetables that will be served raw
- Thoroughly cleaning the sink beforehand
- Using only cold water to prevent bacterial growth
- Immediately drying the turkey with paper towels after rinsing
- Disinfecting any surfaces the raw turkey touched
Tips for Safely Rinsing a Brined Turkey
If you do opt to rinse your turkey after brining, keep these guidelines in mind:
- Work in a clean and empty sink, clearing away any dishes or produce first
- Scrub the sink with hot, soapy water before rinsing the turkey
- Use only cold water, not warm water which can cause bacteria to multiply rapidly
- Allow water to run inside the cavity as well as over the skin
- Drain excess water from the cavity before removing the turkey from the sink
- Dry the turkey completely with paper towels immediately after rinsing
- Wash hands thoroughly after handling the raw turkey
- Disinfect any surfaces that may have been contaminated during the process
Alternatives to Rinsing After Brining
Rinsing a brined turkey is not strictly necessary. Here are some other tips for avoiding over-salting:
Dry brining – Rubbing a salt mixture directly onto the turkey eliminates the need to rinse off a wet brine. The salt stays on the surface and helps crisp the skin.
Reduce added salt – When seasoning a brined turkey, cut back on the amount of salt you add. Omitting salt from a rub or glaze prevents too much sodium.
Soak after brining – Some cooks briefly soak brined poultry in plain water to purge some salt before roasting. But take care to drain, dry, and cook the bird immediately.
Submerge in fresh water – Rather than rinsing under running water, you can briefly submerge a brined turkey in a basin of fresh, cold water to help draw out excess salt.
Whether or not you should rinse a turkey after brining comes down to personal preference. If you brined correctly using the right salt-to-water ratio, rinsing may not be necessary. But if you want the peace of mind of removing some surface salt, rinse judiciously with safety top of mind. Take steps to prevent cross-contamination, and your holiday turkey will turn out perfectly seasoned.
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After rinsing, fill the sink with cold water and soak the turkey for fifteen minutes.
This will “purge” the excess salt that has built up in the skin and surface meat and just decrease the intensity of the salt in the drippings.
Use a fresh (i.e. non-frozen) turkey.
The reason for this is that most frozen turkeys are typically injected with a sodium solution to help them freeze well, and brining an already-injected turkey can often result in an inedible bird (I’ve learned this the hard way.) Fresh turkeys are typically not preserved this way. Be sure to check the package before you buy the turkey, too; some frozen turkeys are thawed out before they’re sold, so they can give the impression of being “fresh.” But if they say “Injected With Sodium Solution” (or anything resembling this), you won’t want to brine them—or, if you do brine them, decrease the time.
I will say that my friend Julie found frozen turkeys at Whole Foods that were injected with a sodium solution, but on a very small scale. We just decreased the amount of time we brined them (around 12 hours instead of 16-24) and they turned out great!
To make it easy, just read the labels and/or ask the meat department or butcher. Just keep in mind that if you brine a frozen turkey, you’ll want to use one with injected with a lower sodium percentage than average.
How long do you rinse turkey after brining?
FAQ
Should you rinse after brining?
Does a brined turkey need to be rinsed?
What happens if you don’t rinse a brined turkey?
Should you rinse a Turkey After brining?
After brining, most people rinse the turkey. They thoroughly rinse it under cold water to wash off any excess salt. Then pat the turkey dry with paper towel. However, rinsing raw turkey can easily spread bacteria. Until meat has been cooked to a safe temperature, it can contract food-borne illnesses.
How do you brine a Turkey a day before roasting?
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
How long should a Turkey be brined?
The brine solution can be made with water, salt, and other seasonings. The turkey should be brined for at least 24 hours, but longer brining times can produce even better results. After the turkey has been brined, it should be rinsed thoroughly with cold water. This will remove any excess salt from the turkey’s skin.
How do you Dry Brine a Turkey?
You simply create a salty rub and evenly distribute it over the turkey. The dry brine method reduces the need to rinse the turkey afterward. You can let a turkey dry brine for up to two days in the refrigerator. Dry brining often results in a more flavorful turkey because it doesn’t dilute the turkey.