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!
With the holidays right around the corner, many people are starting to think about cooking up a juicy turkey for their festive meals. When shopping for your bird, you may come across the term “pre brined” on some turkey packaging. But what exactly does this mean?
An Overview of Brining
Brining is the process of soaking meat in a saltwater solution (aka a brine) before cooking. The brine is typically made up of water, salt, spices, herbs, and sometimes sugar.
Brining serves a few key purposes:
- It helps the meat retain moisture, keeping it deliciously juicy and tender.
- It enhances the flavor by allowing the seasonings in the brine to permeate the meat.
- It can help make the meat more tender.
People often brine large cuts of meat that are prone to drying out like turkey or pork roast.
What is a Pre Brined Turkey?
A “pre brined” turkey is one that has already been soaked in a brine solution prior to being packaged and sold. Manufacturers brine the turkeys in advance for convenience allowing you to skip this step at home.
Pre brined turkeys are incredibly common, especially when buying frozen birds from the grocery store. In fact, it’s rare to find a frozen turkey that hasn’t been pre brined.
These turkeys will often have a statement on the label saying something like “Injected with up to 8% of a solution of Water, Salt, Spices and Natural Flavors.” This indicates that it’s been pre treated with a brine.
Fresh turkeys are less likely to be sold pre brined, though it does happen occasionally. Check the ingredients list for any added water, salt or sodium ingredients to determine if a fresh turkey is pre brined.
Benefits of Buying a Pre Brined Turkey
There are some nice perks to buying a turkey that’s already been brined:
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Convenience – You can skip the lengthy brining process at home, saving you time and hassle.
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Tender and moist meat – Since the turkey is pre-treated, it’s pretty much guaranteed to come out of the oven juicy and tender.
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More flavor – Pre brined turkeys tend to pack more seasoning flavor in the meat.
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Longer shelf life – The salt solution helps preserve the meat, giving pre brined turkeys a longer shelf life. This makes them ideal for freezing.
Potential Drawbacks of Pre Brined Birds
However, there are a couple potential cons to keep in mind:
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Higher sodium content – With all that salt injected into the meat, pre brined turkeys unsurprisingly contain more sodium. This may be a concern for anyone watching their salt intake.
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Not ideal for brining at home – Since the turkey has already been brined, soaking it again in a homemade brine is not recommended. The turkey would end up far too salty.
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Diluted flavor – Some claim pre brined birds have a more diluted, less intense turkey flavor compared to an unbrined fresh turkey. The brine solution increases moisture but washes out some natural turkey essence.
Tips for Cooking and Serving Pre Brined Turkey
Here are some useful tips to get the most out of a pre brined turkey:
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Cut back on any extra salt and sodium when seasoning the turkey and making gravy/stuffing. The meat itself will already be quite salty.
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Don’t brine it again at home! One brining is enough.
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Cook as you normally would, though you may want to monitor the cooking time closely. Pre brined birds sometimes cook a little faster.
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Let guests know the turkey is pre brined in case anyone is watching their sodium intake.
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Focus on fresh, flavorsome seasonings and rubs rather than a salty brine. Things like herbs, citrus and spices work great.
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Make sure to rinse out and dry the cavity well before roasting. This removes excess brine pooling inside.
The Bottom Line
Sugar and other Sweeteners in Brine
Adding sugar to a brine can add a subtle sweetness and help with browning of the skin as the sugars caramelize. A roast turkey will get nicely browned even without the added sugar, but you can add brown sugar or maple syrup to any brine recipe. (Add about ¾ as much sugar as salt.)
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:
Do You Need To Brine A Pre-Brined Turkey: The Debate Is Settled
FAQ
What does “pre-brined turkey” mean?
Should you buy a pre-brined turkey?
Are most frozen turkeys pre-brined?
Is butterball turkey pre-brined?