As Thanksgiving and the holidays approach, many home cooks start thinking about how to prepare the perfect turkey. A juicy, flavorful turkey is the centerpiece of many holiday meals. One technique that has become popular for achieving a moist, seasoned bird is brining. But some cooks wonder – can you combine both wet and dry brining techniques to brine a turkey? The answer is yes, you absolutely can use both wet and dry brining for a turkey if done properly. This dual method brings together the benefits of each type of brining.
Understanding Wet and Dry Turkey Brining
Before diving into dual brining, it helps to understand what wet and dry brining individually entail.
Wet brining a turkey involves submerging the raw bird in a saltwater brine solution for multiple hours or overnight. A basic wet brine is made from:
- 1 cup salt
- 1⁄2 cup sugar
- 1 gallon water
- Herbs, spices, aromatics
As the turkey soaks the brine seasons the meat and helps it retain moisture. The salt allows the breast meat to absorb and hold on to more moisture resulting in very juicy meat after roasting.
Dry brining, also called dry salting, takes a different approach. The raw turkey is rubbed all over with a dry mixture of:
- 1-3 tablespoons kosher salt per 5 pounds turkey
- Freshly ground black pepper
- Dried herbs like rosemary, thyme, sage
The seasoned bird then rests uncovered in the fridge 24-48 hours The salt penetrates the meat, while the uncovered skin fully dries out resulting in ultra crispy skin
The Benefits of Wet vs Dry Brining
Wet and dry brining both impart benefits
Wet brining pros:
- Very effective at keeping breast meat moist
- Allows brine flavors to penetrate meat
- Yields juicy, tender turkey
Dry brining pros:
- Draws out then reabsorbs moisture and seasonings
- Dries skin completely for crispy skin
- Requires less hands-on time
- Takes up less fridge space
Combining Wet and Dry Brining Techniques
Because wet and dry brining work differently, combining them can provide the best of both methods. Wet brining first ensures the turkey stays incredibly moist. Dry brining next seasons the meat all over and crisps the skin.
Here is how to double brine a turkey:
- Wet brine the turkey in a salt-sugar solution 8-24 hours
- Rinse and pat turkey dry
- Dry brine the turkey with an herb-salt-pepper mixture 24-48 hours
- Roast the turkey
Make sure to leave enough time for both brining steps, planning 48-72 hours before cooking.
Tips for Successful Double Brined Turkey
Follow these tips when wet and dry brining a turkey:
- Use a simple wet brine – the dry brine adds most flavor.
- Pat turkey very dry after wet brining before dry brining.
- Reduce salt in both brines since it’s used twice.
- Fully thaw turkey before wet brining.
- Refrigerate turkey on a wire rack over a sheet pan during dry brining.
- Let turkey air dry after brining before roasting.
The Benefits of Combining Wet and Dry Brining
Why does combining wet and dry brining work so well?
Wet brining helps turkey breast meat retain moisture and prevents drying out.
Dry brining then draws out moisture then reabsorbs it along with salt and seasonings for a seasoned interior.
Together, the methods result in a turkey that is incredibly moist, packed with flavor, and with ultra crispy skin. It’s truly the best of both worlds!
Double brining a turkey requires more time and effort than traditional roasting methods. But the payoff is a super juicy, seasoned turkey with crispy skin that is sure to wow guests. If you try this innovative technique, start early so you have time for both brining steps. With some planning, your next holiday turkey can be your most moist and delicious bird yet thanks to the magic of wet and dry brining.
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Thanksgiving Turkey Brines: Wet Brine vs. Dry Brine | Traeger Grills
FAQ
Can you do both a wet and dry brine turkey?
Wet and Dry Brines both work, because salt breaks down muscle proteins, so they won’t contract while roasting (that means less tasty juice is muscled out of the bird). Wet brines infuse turkey with added moisture, but that plumping mostly comes from water, so there’s a risk of milder tasting meat.
Can you wet brine then dry in the fridge?
If you like the texture and juiciness of a wet-brined turkey but adore crispy skin, you can take your wet-brine process one step further and let your turkey dry in the fridge overnight.
How long to let turkey dry after wet brine?
Place turkey in a pan, loosely cover with plastic wrap, and refrigerate for 12 to 24 hours to allow the skin to dry. Turkey fully submerged in the wet brine.Nov 18, 2021
What is the downside of brining turkey?
- You need a big vessel to submerge the turkey, like a cooler or a large bucket
- You need to keep the turkey and brine cold, which can use up your fridge space
Can You brine a turkey if it’s not wet?
Cook the turkey using your standard roasting method. It’s OK to roast it right after finishing the brining process. If you’re not interested in wet brining, whether that’s due to fridge space, the awkwardness of handling a large, wet turkey, or otherwise, you can still brine your bird. Here’s how to dry brine a turkey.
What is the difference between dry brining and wet brining a Turkey?
The salt draws out moisture from the meat, which is then reabsorbed, seasoning and tenderizing the turkey while locking in moisture. Dry brining is less space-consuming and results in a crispier skin, but it may not infuse flavor as deeply within the meat as wet brining.
How do you Dry Brine a Turkey?
Instead of immersing the turkey in liquid, dry brining involves rubbing the turkey all over with a salt rub, sometimes combined with herbs or spices. The salt draws out moisture from the meat, which is then reabsorbed, seasoning and tenderizing the turkey while locking in moisture.
How long does it take to brine a Turkey?
There are two main types of brining: wet brining, which involves submerging the turkey in a liquid solution; and dry brining, where a salt rub is applied to the surface of the bird. The length of time needed for brining depends on several factors, such as the size of the turkey, the type of brine used, and the desired level of flavor infusion.
Can you cook a wet brined Turkey overnight?
Your turkey is ready to roast according to your recipe’s directions. If you like the texture and juiciness of a wet-brined turkey but adore crispy skin, you can take your wet-brine process one step further and let your turkey dry in the fridge overnight.
How do you brine a 20 pound turkey?
For a dry brine, all you have to do is remove the turkey’s packaging, pat the bird dry, and then apply the dry rub. For a wet brine, you have the issue of managing a slimy bird in a vat of swirling meat juice. If handling a cumbersome and slippery 20-pound raw turkey doesn’t appeal to you, you’re not alone.