What To Know
- By salting the turkey and letting it rest in the refrigerator for several hours or even days, you allow the salt to penetrate the meat, resulting in a more evenly seasoned and juicy bird.
- Dry brining allows the salt to penetrate the meat, resulting in a more evenly seasoned turkey.
- The salt concentration in the brine is higher than the salt concentration in the turkey’s meat, so water from the meat moves out into the brine.
Dry brining is a simple yet effective technique that can significantly enhance the flavor and texture of your Thanksgiving turkey. By salting the turkey and letting it rest in the refrigerator for several hours or even days, you allow the salt to penetrate the meat, resulting in a more evenly seasoned and juicy bird. But how much salt should you use?
How Much Salt to Dry Brine a Turkey
The general rule of thumb for dry brining a turkey is to use 1.5 teaspoons of kosher salt per pound of turkey. This amount of salt will provide a subtle but noticeable flavor enhancement without overpowering the meat.
For example, if you have a 12-pound turkey, you would use 18 teaspoons (3 tablespoons) of kosher salt.
Kosher Salt vs. Regular Salt
When dry brining turkey, it’s important to use kosher salt. Kosher salt is a coarse-grained salt that dissolves more slowly than regular salt, giving you more control over the seasoning process. Regular salt is finer-grained and can easily over-season the turkey.
Dry Brining Time
The length of time you dry brine the turkey will depend on its size and your desired level of flavor.
- For a 12-pound turkey: 12-24 hours
- For a 16-pound turkey: 24-36 hours
- For a 20-pound turkey: 36-48 hours
Step-by-Step Dry Brining Instructions
1. Remove the turkey from the refrigerator: Allow the turkey to come to room temperature for 1 hour before dry brining.
2. Rinse and pat dry: Rinse the turkey inside and out with cold water and pat it dry with paper towels.
3. Season with salt: Sprinkle the turkey evenly with kosher salt, making sure to get into all the nooks and crannies.
4. Place in the refrigerator: Place the turkey breast-side up on a wire rack set over a baking sheet. Refrigerate uncovered for the desired time.
5. Rinse and pat dry: Before roasting, rinse the turkey again with cold water and pat it dry.
Roasting Instructions
Once the turkey has been dry brined, it’s time to roast it.
1. Preheat oven: Preheat the oven to 325°F (163°C).
2. Roast the turkey: Place the turkey on a roasting rack set over a baking sheet. Roast for 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
3. Rest the turkey: Let the turkey rest for 30 minutes before carving.
Benefits of Dry Brining
- Enhanced flavor: Dry brining allows the salt to penetrate the meat, resulting in a more evenly seasoned turkey.
- Juicier meat: The salt draws moisture from the turkey’s surface, creating a brine that helps retain moisture during roasting.
- Crispy skin: The dry brining process helps to dry out the turkey’s skin, making it easier to achieve a crispy skin.
Tips for Dry Brining Turkey
- Use a wire rack: Placing the turkey on a wire rack allows air to circulate around the bird, ensuring even dry brining.
- Don’t over-season: It’s important to use the correct amount of salt, as over-seasoning can make the turkey too salty.
- Rinse thoroughly: Be sure to rinse the turkey thoroughly before roasting to remove any excess salt.
- Dry the turkey well: Patting the turkey dry before roasting helps to achieve a crispy skin.
The Science Behind Dry Brining
Dry brining works by osmosis, the process by which water moves from an area of high concentration to an area of low concentration. When salt is applied to the turkey, it dissolves and creates a brine. The salt concentration in the brine is higher than the salt concentration in the turkey’s meat, so water from the meat moves out into the brine. This process helps to distribute the salt throughout the turkey and also helps to retain moisture during roasting.
Frequently Asked Questions
Q: Can I dry brine a frozen turkey?
A: Yes, you can dry brine a frozen turkey. However, you will need to increase the brining time by 50%.
Q: Can I use regular salt instead of kosher salt?
A: No, it is not recommended to use regular salt for dry brining. Regular salt is finer-grained and can easily over-season the turkey.
Q: How can I tell if the turkey is done roasting?
A: The best way to tell if the turkey is done roasting is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh and cook until the internal temperature reaches 165°F (74°C).
