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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:
Dry brining a turkey breast is one of the best ways to ensure moist, flavorful meat with crispy skin. But how long does it actually take to properly dry brine a turkey breast for optimal flavor and texture? In this comprehensive guide, we’ll cover everything you need to know about dry brining times to get the best results.
What is Dry Brining?
Dry brining is a simple technique that helps infuse moisture and flavor into meat before cooking It involves rubbing the raw turkey breast with a mixture of salt, spices, and herbs and letting it rest in the refrigerator for a period of time
The salt draws out some of the natural moisture in the meat, then allows that moisture to reabsorb along with the seasonings. This results in a juicy, well-seasoned piece of meat.
Dry brining takes time, but not as long as a traditional wet brine that requires fully submerging the turkey in a saltwater solution. It’s much more convenient while still delivering excellent flavored meat.
How Long to Dry Brine a Turkey Breast
The ideal dry brining time for a boneless turkey breast is 24-48 hours. For a bone-in turkey breast, it’s best to brine for 48 hours.
Here are some general guidelines on brining times:
- Minimum brining time: 24 hours
- Ideal brining time: 48 hours
- Maximum brining time: 72 hours
Brining for the full 48-72 hours allows the salt and seasonings maximum time to penetrate deep into the thick breast meat But even 24 hours will make a noticeable difference in moisture and flavor compared to an unbrined breast
Dry Brining Times Based on Turkey Breast Size
The exact dry brining time can vary slightly depending on the size and type of turkey breast:
- Boneless turkey breast (2-4 lbs): 24-48 hours
- Bone-in turkey breast half (3-5 lbs): 48 hours
- Whole bone-in turkey breast (6-8 lbs): 48-72 hours
Larger bone-in turkey breasts need a little more time for the salt to work its way into the meat. An extra 12-24 hours can really maximize the flavor in a big turkey breast.
For a small boneless breast, 24 hours is usually enough to get good seasoning penetration. But going the full 48 hours is still recommended for best results.
How to Tell If Your Turkey Breast Is Fully Brined
It can be tricky to tell just by looking if your turkey breast has brined fully. Here are a few ways to check if it’s ready after the minimum brining time:
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The surface should appear slightly dried out. Since the salt draws moisture out, the outer layer will get a bit tacky or dried.
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The meat will feel firmer. As the salt breaks down muscle fibers, the meat firms up.
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Cut into it and check for visible seasoning. You should see salt, pepper, and herbs distributed visibly in the meat.
If after 24 hours the breast doesn’t show these signs, let it brine for several more hours until the exterior dries and the meat firms up.
Can You Over Brine a Turkey Breast?
You don’t want to let the turkey brine for too long or it can start to cure the meat, resulting in overly salty flavor and a strange, firm texture.
72 hours is the maximum recommended dry brining time. After 3 days, the salt will have fully penetrated the meat and further brining doesn’t provide any benefit.
Letting it sit for 4-5 days or more can make the turkey breast unpalatably salty. Don’t let your brined turkey breast go over 72 hours in the fridge.
Tips for Proper Dry Brining Times
Here are some useful tips to ensure your turkey breast brines for just the right amount of time:
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Brine in the refrigerator, never at room temp. Keeping it chilled prevents bacterial growth.
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Check on the turkey and flip it halfway through. This helps the brine distribute evenly.
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Rinse off excess brine before cooking. This prevents over-salting from brine sitting on the surface.
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Use kosher or sea salt. Table salt contains additives that can over-season.
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Dry the turkey well before brining. Moisture on the skin will dilute the brine mixture.
Step-by-Step Guide to Dry Brining a Turkey Breast
Follow these simple steps for flawlessly dry brined turkey breast:
Ingredients
- 1 whole bone-in turkey breast (6-8 lbs)
- 1⁄4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
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Combine the salt, brown sugar, pepper, thyme, and rosemary in a small bowl. Mix well.
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Pat the turkey breast dry with paper towels. Be sure the skin is very dry.
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Place the breast in a rimmed baking sheet. Rub the dry brine mixture all over the breast, under the skin, and in the cavity. Press the mix into the meat.
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Refrigerate uncovered for 48-72 hours. Flip the breast over halfway through brining.
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After brining, rinse the breast under cool water and pat very dry. Proceed with your cooking method.
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Roast the breast until the thickest part of the meat reaches 160°F. Let rest 15 minutes before slicing.
The Takeaway
Allowing enough dry brining time is crucial for delivering tender, juicy turkey breast with crispy browned skin. Aim for 48-72 hours for the best results, and don’t let it go over 72 hours. Follow the simple dry brining steps above for a foolproof holiday turkey breast.
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.
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.
How to Dry Brine a Turkey | Holiday Tips and Recipe Ideas | Whole Foods Market
FAQ
How long should I dry brine turkey breast?
… 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 …Sep 26, 2023
Do you rinse after dry brining?
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No need to rinse:Rinsing removes the salt that has already started to penetrate the meat’s surface, which is what you want from dry brining.
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Better browning:By not rinsing, the meat’s surface remains slightly dry, leading to better browning when cooked.
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Pat dry instead:After dry brining, simply pat the meat dry with paper towels to remove any excess salt.
Is brining a turkey for 3 days too long?
The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated …Nov 16, 2017
How long should you store a turkey to dry it after brining?
A 16-to-20-pound turkey should be submerged in the brine for 12 to 24 hours, a 12-to-14-pound turkey for 12 hours, and smaller turkeys for 6 to 8 hours. An additional 12 to 24 hours should be added to allow the turkey to dry in the refrigerator after wet brining and before roasting for a crispier skin.
How long do you brine a turkey breast?
Dry brine the turkey breast for a minimum of 24 hours, but 48 hours works even better. For thicker meats, the brine needs time to work itself all the way through. Leave the turkey breast uncovered in the fridge. This will help crisp the skin even more. Skip all the herbs and other flavors.
How long does it take to dry brine a Turkey?
For smaller birds under 12 lbs, 48 hours is sufficient to get perfectly seasoned meat and crispy skin. Follow these tips for dry brining success: Pat the turkey dry before brining – remove excess moisture that can inhibit brining. Use kosher salt for even distribution and ideal crystal size.
Should you brine a roasted turkey breast?
Turkey breast in particular can often turn out dry and stringy when roasted. Brining is the perfect solution, allowing you to achieve a tender, succulent turkey breast every time. The salt in the brine also enhances the flavor of the meat. The recommended brining time for a bone-in, skin-on turkey breast is:
How do you make a dry brined turkey breast?
Making a juicy and flavorful roasted turkey breast does not need to be difficult, and the key is in the dry brine method. To make a dry brined turkey breast you only need a few simple ingredients: salt, pepper, sugar, an unadulterated turkey breast, and time.
What is brining a turkey breast?
Brining is the process of soaking meat or poultry in a saltwater solution (known as a brine) before cooking. This helps infuse moisture deep into the meat, resulting in a juicier finished product. Turkey breast in particular can often turn out dry and stringy when roasted.
How do you brine a Turkey before cooking?
Prepare the brine mixture. Pat the turkey dry. Put some of the brine inside the hole, and then rub the outside with the rest of the brine. Wrap the turkey in plastic wrap and put it in the fridge. Take the turkey’s cover off a day before cooking to let the skin dry. Let the turkey sit out for an hour before you cook it. ENJOY!. Why Brine at All?