Brining a turkey can help to ensure tender, juicy meat that is full of flavor. We put three types of turkey next to each other to see which was better: not brined, dry brined, and salt water brined. Read on for the results.
For years, I used a salt water brine to prepare my turkey for roasting. However, chefs and recipe developers are increasingly suggesting a dry brine in which the meat is rubbed with salt and left to rest so that the salt can flavor the meat. A lot of big food websites, like Serious Eats and the New York Times Cooking Section, say that dry brining is the best way to cook meat.
I set out to test three methods of roasting a turkey in my home kitchen. I bought three 14-pound organic turkeys and roasted them my Simple Roasted Turkey way, 1) without a brine, 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!
Seeing “pre brined” on the label of a turkey you bought for your holiday meal? Unsure what this term actually means and if you need to do anything differently when cooking a pre brined turkey? This guide will explain everything you need to know about pre brined birds so you can serve up tender, flavorful turkey with confidence.
What is Brining?
Before getting into pre brined turkeys specifically, let’s quickly cover the brining process in general.
Brining is the technique 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.
The purpose of brining includes:
- Helping the meat retain moisture and stay juicy
- Enhancing flavor as seasonings in the brine impart into the meat
- Tenderizing the meat
Brining is commonly used for large cuts prone to drying out, like turkey or pork roast
What is a Pre Brined Turkey?
A “pre brined” turkey refers to a turkey that has already been soaked in a brine solution before being packaged and sold.
Manufacturers brine the turkeys in advance so you don’t have to do this process at home. It provides convenience while still yielding deliciously moist, well-seasoned meat.
You’ll often see a statement like “Injected with up to 8% of a solution of Water, Salt, Spices…” on pre brined turkey packaging. This indicates that it’s been pre-treated.
While very common with frozen turkeys, fresh turkeys can sometimes be pre brined too. Check the ingredients for added water, salt or sodium.
Benefits of Buying a Pre Brined Turkey
Here are some of the advantages of purchasing a pre brined turkey:
- Convenience – Skip lengthy home brining, saving time and hassle
- Tender and moist meat – Guaranteed juicy, tender meat since it’s pre-treated
- More flavor – Pre brined birds pack more seasoned flavor into the meat
- Longer shelf life – The salt solution preserves the meat longer
Potential Drawbacks of Pre Brined Birds
However, there are a couple of potential downsides:
- Higher sodium – With all that salt injected, pre brined turkeys contain more sodium. Could be an issue for anyone limiting salt intake.
- Not ideal for re-brining – Don’t brine a pre brined turkey again or it will become way too salty.
- Diluted flavor – Some feel pre brined birds have a more diluted, less intense natural turkey taste.
Cooking and Serving Tips for Pre Brined Turkey
Here are some useful tips to get the most out of your pre brined turkey:
- Cut back on extra salt/sodium when seasoning and making gravy/stuffing since the meat itself is already salty.
- Don’t brine it again at home – one brining is enough.
- Cook as you normally would, though pre brined birds sometimes cook faster. Monitor doneness closely.
- Let guests know it’s pre brined in case anyone is watching sodium intake.
- Focus on fresh, flavorful seasonings like herbs, citrus, spices rather than a salty brine.
- Rinse out and dry the cavity well before roasting to remove excess brine pooling inside.
Should You Brine a Turkey That’s Already Pre Brined?
Because a pre brined turkey has already been treated with a salt solution, you do not need to brine it again at home. Doing so would make it overly salty.
Stick to seasoning the exterior only with herbs, spice rubs, citrus, etc. Skip adding any extra salt or unnecessary sodium.
If your fresh turkey does not have any signs of being pre brined, then yes, go ahead and brine normally per your favorite recipe. But a pre brined bird is ready to cook as-is with minimal seasoning.
The Takeaway on Pre Brined Turkeys
Pre brined turkeys provide a convenient shortcut to tender, juicy meat since the work has already been done for you. Just pop them in the oven and expect solid results. But restrain yourself on extra salt and brining to prevent over-salting. With the right handling, pre brined birds can deliver a mouthwatering holiday centerpiece.
Sugar and other Sweeteners in Brine
When sugar is added to a brine, it can give it a slight sweetness and help the skin turn brown as the sugars caramelize. Even without the sugar, a roast turkey will get a nice brown color. But you can add brown sugar or maple syrup to any brine recipe. (Add about ¾ as much sugar as salt. ).
How Long to Roast a Turkey at 425°F
At 425°F / 218°C, estimate 8 to 12 minutes per pound of turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven (try to bring it to room temperature before you start) and the variations in size / shape of the turkey. Use an instant read thermometer to start checking for doneness at the low end of the estimated time.
How do I know if my turkey is pre-brined?
FAQ
What is a pre-brined turkey?
Are all frozen turkeys pre-brined?
What is the difference between a brined turkey and a regular turkey?
Is butterball turkey pre-brined?