Should You Dry Brine a Butterball Turkey?

Butterball is one of the most popular brands of turkey in America, gracing Thanksgiving tables across the country each year. Their turkeys are prized for being juicy, tender and flavorful. But some cooks wonder if they should take extra steps like dry brining to make the bird even more mouthwatering. So should you dry brine a Butterball turkey? There are pros and cons to consider.

What is Dry Brining?

Dry brining sometimes called dry salting, involves rubbing salt spices and herbs directly onto the turkey skin and allowing it to rest in the fridge for 1-3 days before roasting. The salt draws moisture out of the turkey while also dissolving some of the muscle proteins, allowing them to hold more moisture when cooked. This results in a juicier interior and crispier skin.

The salt and seasonings also get absorbed deeper into the meat, boosting flavor. Unlike wet brining where the turkey sits in a saltwater solution, dry brining doesn’t add any extra moisture.

Pros of Dry Brining a Butterball

There are some potential benefits to dry brining a Butterball turkey:

• More flavorsome meat: The salt and spices permeate the meat more deeply, seasoning it from the inside out.

• Crispier skin The dry surface draws moisture out, resulting in the signature crispy, golden brown turkey skin everyone craves

• Juicy meat: While moisture leaves the skin, it redistributes more evenly through the meat so you get juicy, tender meat when cooked.

• Customizable: You can rub on any combination of dried spices and herbs to complement the turkey flavor.

Cons of Dry Brining a Butterball

However, there are also a few reasons you may want to skip the dry brining when cooking a Butterball:

• Already brined: Butterball turkeys are sold pre-brined with an 8% solution of salt and flavorings. Dry brining again may make it overly salty.

• Long process: Dry brining takes 1-3 days in the fridge compared to a few hours for wet brining.

• Moisture loss: Some moisture is drawn out of the meat as well as the skin, so it can slightly dry out the texture.

• Skin damage: Rubbing the salt mixture vigorously can tear the delicate turkey skin.

• Takes up space: You’ll need room in your fridge for the turkey to dry brine for days.

Expert Opinions on Dry Brining Butterball

Cooking experts seem divided on whether dry brining is beneficial for a Butterball turkey or not. Celebrity chef Alton Brown says pre-brined birds like Butterball don’t need any additional brining at all. The extra salt will just make them unpalatably salty.

But chef Judy Joo and cookbook author Molly Baz say a quick 3-hour dry brine can still improve the flavor and texture when done lightly. Food Network host Carla Hall recommends compromising with a 6-hour dry brine to avoid over-salting the already brined meat.

How to Dry Brine a Butterball Turkey

If you do want to dry brine your Butterball turkey, here are some tips for success:

• Buy turkey 3-5 days before cooking to allow 1-3 days for dry brining.

• Carefully remove the giblets and neck from the cavities. Rinse turkey under cool water and pat very dry with paper towels.

• Mix together 1 tbsp salt per pound of turkey along with any desired herbs, spices, citrus zest, etc.

• Gently rub the mixture over every surface, including under the skin without tearing it. Cover the cavities too.

• Place the turkey on a rack in a rimmed pan and refrigerate, uncovered. Re-rub the brine mix daily.

• After 1-3 days, rinse off excess salt, pat very dry and roast as your recipe directs.

Should You Dry Brine a Butterball Turkey?

Whether to dry brine a pre-brined Butterball turkey or not comes down to personal preference. A brief 3-hour dry brine can amplify flavors and textures without making it too salty. But skipping the brining altogether also produces a delicious, moist turkey.

It’s best to consider how much time you have, your seasoning preferences and how risk-averse you are about over-salting. Testing a dry brine on a small turkey breast first can also help you determine if you like the results before committing to brining a full bird.

The most important thing is to follow the recommended roasting instructions for your Butterball’s size. Cook it slow so the interior finishes cooking without burning the skin. Letting the turkey rest afterwards also ensures a juicy finished turkey. With or without dry brining, proper roasting is key to a delicious Butterball turkey.