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There are a lot of opinions out in the world about how best to prep a turkey for Thanksgiving. Should you make a dry-brine turkey? Wet-brine? Skip brining altogether? We’ll just cut right to the chase: The official Epi opinion is that dry-brining is the only brine method you should consider when prepping a holiday bird. The process is literally just coating the raw turkey in salt (and maybe a few other flavorings) and letting it hang out in the fridge for a couple of days. It’s exponentially easier to pull off than a wet brine and it imbues the meat with so much flavor, your guests will never complain about dry, tasteless meat again. But let’s back up:
As Thanksgiving approaches, many home cooks have turkey on the mind. Getting perfectly crispy skin on your Thanksgiving turkey is one of the keys to a successful meal. But is leaving your turkey uncovered in the fridge the night before recommended for getting that coveted crispy skin? Let’s take a look at the facts.
Why Uncover the Turkey?
Leaving your turkey uncovered in the fridge allows the skin to dry out. This drying effect helps ensure crispy skin when you cook it. Any moisture on the surface will cause the skin to steam rather than crisp.
Here are some key reasons why uncovered turkey equals crispy skin
- Removing the wrapping allows air circulation to evaporate surface moisture.
- The cool, dry fridge environment facilitates drying out the skin.
- Exposing all sides dries the skin evenly over the whole turkey.
So letting your turkey sit uncovered in the fridge lets the skin dry out fully for superior crisping.
How Long to Leave Turkey Uncovered?
Most experts recommend leaving your turkey uncovered in the fridge for 8-24 hours before cooking. Here are some guidelines:
- Overnight (8-12 hours) is ideal for optimal drying time.
- You can do 2-3 days for very crispy skin, though monitor for any spoilage.
- Even just 2-4 hours of “air drying” will make a difference.
Keep in mind food safety as well Store raw turkey at 40°F or below and cook within 1-2 days of thawing
Should You Uncover a Brined Turkey?
Brining is another great way to get tender, flavorful turkey. But doesn’t brining make the skin too moist for uncovered fridge time? Not necessarily. Here are some tips:
- Pat the turkey dry thoroughly before fridge drying if wet brining.
- Dry brining is ideal, as the turkey is not soaked in liquid.
- You can even uncover a brined turkey for 8-24 hours after patting it dry.
The fridge air will still help dry out the skin sufficiently for crisping, even after brining.
Uncovered Turkey Cooking Tips
Once your turkey has air dried nicely in the fridge, use these tips for crisp skin while cooking:
- Avoid basting or covering in the first hour of roasting.
- Roast at 425°F for 30 minutes to jump start browning.
- Finish roasting at 350°F to fully cook the meat.
- Brush with oil or butter in the last 30 minutes only.
Follow proper food safety, use a thermometer, and let your turkey rest before slicing for perfect Thanksgiving results!
The Takeaway
Leaving your turkey uncovered in the fridge for 8-24 hours is highly recommended for ultra crispy skin. The dry fridge environment lets the skin dehydrate, while air circulation evaporates surface moisture. Though you can uncover a brined turkey too, dry brining is ideal. Follow turkey fridge drying with high heat roasting and minimal basting for the first hour. Let your turkey air dry uncovered, then roast to crisped, savory perfection this Thanksgiving!
Dry brining vs. wet brining:
There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound). Wet brining is slightly more involved: it requires soaking a turkey in a salt-water solution (herbs, spices, and aromatics can be incorporated, and sometimes other liquids like beer or molasses are added to the water) for several hours or overnight.
Why dry-brining results in the best turkey:
The wet-brining method involves some complex maneuvers. For one, you’ll need to source a giant bucket or a big bag to let the turkey bathe in. It’s a process prone to nightmarish outcomes (#throwback to when former Epi food editor Rhoda Boone ended up with a fridge flooded with turkey water). You’re far less likely to encounter such problems when making a dry-brined turkey. Sure, you’ll have to make a little room in the fridge, but that’s the nature of Thanksgiving turkey, no matter which route you take.
Dry-brining has more going for it than mere user-friendliness. It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout.
When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve. Once dissolved, the salt combines with those turkey juices and gets reabsorbed into the meat. Along the way, the process breaks down muscle proteins, giving way to the most tender, moist, well-seasoned turkey you’ll ever taste, no basting or buckets required.
How long can I keep a brined turkey in the fridge?
FAQ
How long can you leave turkey uncovered in the fridge?
Refrigerate the turkey.
Place the turkey on a wire rack set inside a rimmed baking sheet, and refrigerate uncovered for 1 to 3 days.
Is it safe to leave meat uncovered in the fridge?
- Cross-contamination: Uncovered meat can drip juices onto other foods in the fridge, potentially transferring bacteria.
- Drying out: Exposure to air can cause meat to dry out faster.
- Flavor impact: Uncovered meat can absorb other fridge odors and potentially lose some of its natural flavor.
Should I cover my turkey or leave it uncovered?
Cover it with foil, but loosely; you don’t want to seal in the moisture, which will cause the skin to steam and lose whatever level of crispness you’ve …Nov 24, 2011
How long can I leave opened ground turkey in the fridge?
| Food | Type | Refrigerator [40°F (4°C) or below] |
|---|---|---|
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days |
| Chops | 3 to 5 days | |
| Roasts | 3 to 5 days |