This post includes a tutorial on how to dry brine a turkey for Thanksgiving as well as extra steps (injecting and rubbing with butter/ghee) to make THE BEST Thanksgiving turkey this world has to offer.
So you want to brine your Thanksgiving turkey this year and you’re looking for a recipe on how to do so? Well you’re in the right place, because this article covers everything you need to know about dry brining, and more! It even includes my best helpful steps to preparing the absolute best turkey with the crispiest skin and the most tender piece of meat.
You can easily click the ‘Jump to Recipe’ button at the top of the page to be taken directly to the answer, or you can read through the whole post for additional information.
I’m biased, but I suggest reading all of the information here. If nothing else, it will help calm any fears that making a perfect turkey is complicated and requires magic (it’s not, and it doesn’t)!
Brining a turkey before roasting or smoking it is a great way to help ensure moist flavorful meat. The process involves soaking the raw turkey in a saltwater solution which allows the turkey to absorb moisture and seasoning. While regular table salt is commonly used for brines, sea salt is growing in popularity as an alternative. But can you actually use sea salt to brine a turkey? Let’s take a closer look.
What is Sea Salt?
Sea salt is a type of unrefined salt made from evaporating seawater. It’s gaining popularity over regular table salt thanks to its texture and flavor. Since it’s unrefined, sea salt contains some extra trace minerals like potassium, iron, and zinc that aren’t found in regular refined table salt. The crystals also tend to be larger and coarser.
This imparts a slightly more complex flavor. You may detect some subtle briny or mineral notes The crunch of the larger crystals also provides an appealing texture. Overall, sea salt simply has a touch more depth and character than plain old table salt
Is Sea Salt Suitable for Brining?
The short answer is yes – you can absolutely use sea salt for brining a turkey or other poultry. While it has a slightly different flavor, sea salt works just as effectively as plain salt when it comes to chemically breaking down proteins and infusing moisture.
So in terms of the actual brining process, sea salt performs the same function. It helps to tenderize the meat and makes it juicier and more flavorful. The main difference will be the nuances of flavor that the sea salt imparts.
How Much Sea Salt is Needed?
Most brining recipes call for about 1 cup of salt per 1 gallon of water. The same general guideline holds true when using sea salt. For a wet brine, plan on using around 1 cup of sea salt per gallon of water.
You may need to adjust slightly according to your tastes and the specifics of your brine recipe. But this 1:1 ratio is a good starting point. For a dry brine, coat the turkey evenly with around 1 tablespoon of sea salt per pound.
Types of Sea Salt for Brining
You can use any type of sea salt you prefer for brining. Fine ground sea salt dissolves easily in the brine solution. Coarse sea salt crystals may add more texture but take a bit longer to dissolve. Flavored sea salts like smoked sea salt or citrus-infused sea salt can also be used to impart extra flavor.
Brining Time with Sea Salt
The brining time does not need to be adjusted when using sea salt instead of regular salt. Plan on brining for approximately 1 hour per pound of turkey. A 12-15 lb turkey will need a good 12-15 hours of brining time. For best results, brine for at least 24 hours and up to 48 hours for a really big bird.
Rinsing After Brining
It’s generally recommended to rinse off the turkey after brining, regardless of whether you used sea salt or regular salt. A quick rinse will remove any excess surface salt and help prevent the meat from becoming overly salty. Pat the skin dry before roasting.
Other Flavorings
One benefit of brining with sea salt is that it provides a blank slate for other flavors. Feel free to add complimentary herbs, spices, citrus, garlic, onions, or other aromatics to your brine along with the sea salt. This will let the nuances of the sea salt shine through while also infusing additional flavor.
Can You Reuse a Sea Salt Brine?
It’s not recommended to reuse a brine, whether it’s made with sea salt or regular salt. Reusing brine risks contamination from raw poultry. Play it safe and make a fresh batch each time.
Is Sea Salt Brining Safe?
Sea salt brining is generally safe, provided basic food safety guidelines are followed. Use food-grade sea salt and non-reactive containers. Keep brining turkey refrigerated at 40°F or below to prevent bacterial growth. Don’t reuse brines. Handle raw turkey carefully to avoid cross-contamination.
Other Uses for Sea Salt Brines
While turkey is a popular choice, you can also use sea salt brines for other types of poultry like chicken, Cornish hens, duck, or goose. The brine will work its magic on any bird, infusing flavor and moisture into the meat. Sea salt brines can be used whether you plan to roast, grill, smoke, or fry the bird afterwards.
Is Sea Salt Worth the Effort?
Overall, sea salt is a smart alternative to plain table salt for brining turkey and other poultry. While it performs the same brining function, it also adds subtle depth and undertones of flavor that you don’t get from regular refined salt. The trace minerals can provide some nutritional benefits as well.
The heartier texture also makes sea salt brines a fun departure from the norm. If you’re looking to enhance your holiday bird or weekday chicken with a unique brine, sea salt is definitely worth considering. A simple sea salt brine can take your poultry from bland and dry to remarkably juicy, seasoned, and flavorful.
Tips for the Best Turkey Brining Results
-
Choose a high quality, free-range turkey for the best flavor.
-
Allow 1 hour of brining time per 1 lb of turkey. 12-15 hours is ideal for a typical sized bird.
-
Use a ratio of 1 cup sea salt to 1 gallon of water for wet brining.
-
Try different types of sea salt – fine, coarse, smoked, flavored, etc.
-
Rinse turkey after brining and pat dry before roasting.
-
Refrigerate brining turkey at 40°F or below.
-
Add herbs, spices, aromatics to complement the sea salt.
-
Never reuse a brine solution due to bacteria risk.
-
Apply the same brine ratios and times for other poultry.
With just a little planning ahead, brining your turkey or chicken in a sea salt solution can take the flavor to the next level. The extra minerals and complexity of sea salt brining is definitely worth exploring. This simple trick can make your holiday centerpiece or Sunday supper truly shine.
How Long Does it Take To Dry Brine Turkey?:
For the best results, go with 24 to 46 hours.
If you didn’t think about dry brining until right now, a couple of hours before you put the turkey in the oven, you can still do it!
The effect won’t be as dramatic, but you will still notice a difference! Even if you have one hour to spare for the turkey to sit on a dry brine, go for it!
How to Make the PERFECT Thanksgiving Turkey:
- Dry Brine – combine coarse sea salt, paprika, and Italian seasoning for a dry brine. Rub this mixture over the entire turkey. If you can only do one step, do this step!
- Inject the Turkey – if you have a meat injector, inject the turkey with a mixture of apple cider, avocado oil, garlic powder, onion powder and Italian seasoning (or any mixture you’d like that includes some form of liquid, some form of fat, and seasonings). Allow the turkey to sit for 1 hour at room temperature after injecting it, and before roasting it.
- To stuff or not to stuff? Don’t stuff the bird with stuffing. In fact, you don’t need to stuff it with anything. You can stuff chunks of onion inside of the turkey cavity. This step is entirely optional. Do you have an extra onion? Chop it up, and stuff ‘er in.
- Butter it Up!: Rub the whole turkey in softened butter or ghee – Take half a stick of softened butter (or 4 tablespoons of ghee) and rub it all over the bird. If desired, you can sprinkle more seasonings on top, like Italian seasoning or garlic powder. I don’t find this step necessary, especially if you have injected it with seasonings.
- Roast the turkey – Transfer the turkey to a roasting pan. Cover with foil so that the skin doesn’t burn during the roasting process. Roast for 13 to 15 minutes per 1-lb of turkey. Remove the foil for the last 45 minutes to 1 hour of roasting so that the skin crisps up nicely to a perfect golden-brown.
- Rest! Allow the bird to rest before slicing. Give it a solid 15 to 20 minutes!
- Serve with some bangarang side dishes.
How to Brine a Turkey
FAQ
Can you use sea salt for brining?
-
Flavor profile:Sea salt can add a slightly more complex flavor to your brine compared to regular table salt due to its natural mineral content.
-
Crystal size matters:For even flavor distribution, consider using coarse sea salt for longer brining times, as it dissolves slower.
-
Comparison to kosher salt:Kosher salt is often preferred for brining due to its large, easily dissolving crystals, but sea salt can be a good substitute.
What happens if I use sea salt instead of kosher salt?
Flavor profiles: “Kosher salt enhances existing flavor (unless you add too much and then it tastes salty) but sea salt enhances flavor and adds flavor as …Jan 23, 2024
What can I use to substitute turkey brine?
Brining Alternatives. By far the most common alternative is plain old salting.
What salt is best for dry brining turkey?
What Type of Salt Should I Use for Dry Brining Turkey? We recommend using a coarse sea salt. Diamond Crystal tends to be the chef’s choice as it has the right amount of sodium without being too salty. Morton’s has a little more sodium, so we recommend using about 3⁄4 the amount in a recipe when using this brand.
How much salt do you put in a turkey brine?
The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
Can you drink salt water?
We shouldn’t drink salt water as it leads to dehydration, so although salt water is more abundant on our planet, we don’t consume it.
Do I need to Salt a turkey breast After brining?
This juicy roast turkey breast was marinated overnight in a mixture that included maple syrup, mustard and apple juice. Unlike brine, a marinade is not loaded with salt. ADRIAN LAM Dear Eric: I’m assuming that after brining a turkey, it is not necessary to again salt, or add other herbs to the bird?
How do you brine a Turkey After brining?
After brining, rinse the turkey thoroughly under cold water for a few minutes. Take the brined turkey out of the brining bag or pot (or whatever vessel you set it in for brining), then discard the brine and set the turkey in a clean sink.
Do you need to add salt to brine?
And the bird will have absorbed plenty of salt, so there is definitely no need to add more. A generous amount of salt, often a cup or more, is the key ingredient in brine, and without it you won’t get the moister results noted above. Thus brining is something to avoid if you’re on a salt-restricted diet.
Do I need to add salt when roasting a Turkey?
For your turkey, if the brine contains herbs and other flavourings, there is no need to add more when roasting. And the bird will have absorbed plenty of salt, so there is definitely no need to add more. A generous amount of salt, often a cup or more, is the key ingredient in brine, and without it you won’t get the moister results noted above.