Salting, also known as dry brining, is one of the best tricks to take your roasted turkey from dry and blah to incredibly moist, flavorful and delicious. It’s a simple technique that transforms an ordinary turkey into a star component of your holiday table
Here’s a complete guide to salting your turkey for outstanding results every time
Why Salt Your Turkey?
Salting a turkey provides several benefits:
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It thoroughly seasons the meat, penetrating deep into the flesh. This adds lots of flavor throughout.
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It helps the turkey retain moisture during roasting for tender and juicy meat.
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It improves the texture of the skin, allowing it to crisp up golden brown.
Salt works by initially drawing moisture out of the turkey to the surface. That moisture mixes with the salt, dissolving it into a highly seasoned brine. Over time, that brine gets reabsorbed back into the turkey, carrying salt and seasoning inside the meat.
Dry Brining vs Wet Brining
Wet brining is another popular approach which involves soaking the turkey in a saltwater solution before cooking.
Dry brining offers similar perks as wet brining with much less hassle:
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No need to fully submerge the turkey in liquid.
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Doesn’t require a large container to brine in.
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Less messy to prep and clean up.
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Avoids soggy skin.
For the best texture and most pronounced seasoning, dry brining is the easiest route to turkey greatness.
How Much Salt is Needed?
When salting a turkey, you’ll want to use:
- 1 tablespoon kosher salt per 4-5 pounds of turkey.
For example, a 12 lb turkey needs ~3 tablespoons of salt. An 18 lb turkey needs ~4.5 tablespoons of salt.
It’s important not to overdo it on the salt, as too much can make the turkey unpleasantly salty. Stick with those recommended amounts to properly season without going overboard.
Always opt for kosher salt, which disperses over the meat better than regular table salt.
Simple Dry Brining Process
Follow these straightforward steps for salted turkey success:
1. Combine the salt: In a small bowl, mix together the kosher salt and any other seasonings like herbs, spices, citrus zest, etc.
2. Prep the turkey: Remove turkey from packaging and pat dry. Loosen the skin from the breast meat.
3. Apply the salt: Rub half the salt mixture under the turkey skin covering the breast and thighs. Rub the rest inside the cavity and all over the exterior.
4. Refrigerate: Place turkey on a rimmed baking sheet, uncovered, and refrigerate for 24-48 hours.
5. Roast: Roast the turkey as desired, following your favorite roasting method. The salted turkey is ready for the oven.
That’s all it takes! The salted turkey can go straight into the oven with no rinsing needed. The salt will slowly dissolve into the meat as it cooks.
Tips for Salting Success
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Apply salt at least 24 hours before roasting, up to 48 hours for maximum impact.
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Let salted turkey air dry uncovered in the fridge to help crisp the skin.
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Make a flavor paste with salt, herbs, citrus, pepper, and olive oil for extra juicy turkey.
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For pre-brined turkey, reduce added salt to 1-2 tablespoons total.
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Roast at 425°F for the first 30 minutes to crisp the skin.
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Tent breast with foil if browning too quickly while thighs finish cooking.
Benefits of a Salted Turkey
Salting your bird offers huge payoffs:
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Incredibly moist, juicy meat throughout
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Deep seasoning in every bite
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Crispy, browned skin with no sogginess
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Vastly improved texture and flavor
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Foolproof method for turkey success
Give your next turkey a pre-roast salting and get ready for the most delicious, mouthwatering roasted turkey! It takes little effort while guaranteeing ideal results.
Frequently Asked Questions
Do you rinse a turkey after salting?
Don’t rinse it. After a few days in the fridge, the salt will have fully seasoned the meat.
How long does it take to salt cure a turkey?
Dry brining just means rubbing the turkey all over with salt and letting it rest in the fridge for 24 to 72 hours before roasting.
Should you salt the cavity of a turkey?
Yes, be very generous with the salt inside the cavity to ensure the breast meat gets thoroughly seasoned.
How much salt do you use per pound of turkey?
Use 1 teaspoon of kosher salt per pound of turkey. For a 12 lb bird that’s about 1⁄4 cup of salt.
What kind of salt should you use to salt a turkey?
Kosher salt is best since it distributes over the meat evenly. Don’t use fine table salt.
With this simple salting technique, your next holiday turkey will be a guaranteed success! The minimal effort yields huge dividends of incredibly moist, seasoned meat and crispy golden skin.
How to Make a Traditional Brine
Not convinced by the dry-brining argument? No problem. Heres how to do a traditional brine.
To brine a turkey using the standard method, start by clearing out a space in the fridge big enough to fit a container thats large enough to hold your turkey. Alternatively, fill a few empty two-liter soda bottles three-quarters of the way with water, and freeze them with the lid off. Once theyre completely frozen, seal the bottles with their lids. Next, fill a large cooler or plastic basin with the prescribed amount of tap water. Add the salt, and stir until dissolved. Submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours. Alternatively, place the brining basin in a cool spot in your home and add the frozen soda bottles, replacing them every few hours to keep the water below 40°F (4°C).
After 12 to 18 hours, remove the turkey, dry carefully with paper towels, and roast.
For crisper skin, brine a couple days in advance, and let your turkey air-dry at least overnight and up to two nights, uncovered, in the refrigerator on a rack set in a rimmed baking sheet.
When youre constructing a brine, what really matters is the amount of salt compared to the amount of water, not the amount of salt compared to the size of the turkey. So long as your brine solution is around 6% salt by weight (thats about one and a quarter cups of kosher salt per gallon) and your turkey is submerged, youll do just fine.
Here are some approximate measures for the minimum amount of water and salt youll need for a range of turkey sizes:
How to Dry-Brine
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Mortons kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.
Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.
Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.