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Many people have different ideas about how to best prepare a turkey for Thanksgiving. Should you dry-brine your turkey, wet-brine it, or not brine it at all? We’ll get right to the point: Epi says that dry-brining is the only brining method you should think about when getting your holiday bird ready. The process is as simple as putting the raw turkey in the fridge for a few days after coating it in salt and maybe some other spices. It’s a lot easier to do than a wet brine, and it gives the meat so much flavor that your guests will never complain about dry, bland meat again. But let’s back up:
With the holidays coming up, many home cooks will be roasting a turkey. After brining and rinsing the turkey, a common preparation tip is to leave it uncovered in the fridge for up to a day before cooking. But is this safe? Below we’ll look at the reasons for air drying a turkey and if it’s okay to leave it uncovered in the refrigerator.
Why Air Dry a Turkey?
There are two main benefits to leaving a rinsed turkey uncovered in the fridge after brining:
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It helps the skin dry out This allows the skin to get crispy and browned when cooking
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It enhances flavor. Exposing the turkey to air develops flavor compounds in the skin.
So letting the turkey air dry in the fridge gives you the best of both worlds – crispy skin and rich flavor.
Is It Safe? Key Tips on Safety
Leaving raw poultry uncovered definitely goes against the norm of proper food safety. But it can be done safely by following a few guidelines:
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Fridge temperature – Make sure your fridge temp is 40°F or below, Cold air helps prevent bacterial growth
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Use a tray – Place the turkey on a clean rimmed baking sheet or tray to catch any drips.
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Time limits – Don’t leave it uncovered for more than 1-2 days max before cooking.
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No cross-contamination – Keep the turkey far away from ready-to-eat foods. Avoid placing it on a shelf above other foods.
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Clean surfaces – Disinfect any surfaces the turkey touches after removing from the fridge.
Storing Uncovered vs. Covered
Many recipes do recommend loosely covering the turkey as a compromise. A tent of foil or cheesecloth can work. But uncovered is ideal for:
- Drying out the skin fully
- Allowing air circulation to develop flavor
Loosely covered limits air exposure but is safer than fully uncovered. If concerned, covering is the best practice for food safety.
Handling Raw Turkey Safely
Anytime you store or prep raw poultry, proper handling is critical:
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Wash hands and prep surfaces before and after.
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Store turkey on bottom shelf of fridge to contain leaks.
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Never place cooked foods or produce on surfaces/platters that touched raw turkey.
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Do not rinse raw turkey, which can spread bacteria.
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Use separate cutting boards and utensils for raw turkey. Never reuse before washing.
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Cook turkey to safe internal temp of 165°F as measured by a food thermometer.
By following basic food safety rules, it is possible to air dry a turkey uncovered without risks. But take care during the process and cook it fully to 165°F.
Step-by-Step Guide to Safely Air Drying Turkey
Follow these steps for uncovered turkey prep:
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Make sure fridge is 40°F or below. Clean shelves.
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Remove turkey from brine. Rinse carefully with cold water. Pat very dry, inside and out.
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Place turkey breast-side up on a rimmed baking sheet.
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Leave turkey uncovered in the fridge for 1-2 days maximum.
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Monitor fridge temp. Disinfect any surfaces turkey touches.
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Roast turkey fully to 165°F internal temperature.
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Allow to rest at room temp for 20-30 minutes before carving.
Frequently Asked Questions
For those new to the technique, here are some common FAQs:
Is it 100% safe to leave turkey uncovered?
There is always some risk of bacteria growth with raw meat and poultry. Proper fridge temps and handling reduce risk. Covering provides an extra layer of safety.
How long can you leave it uncovered?
No more than 1-2 days maximum. After rinsing, bacteria starts growing again. Keep exposure brief.
Will the turkey dry out too much?
Some moisture loss will happen but brining ensures it stays juicy. Don’t leave uncovered for over 48 hours.
Can you put stuffing in an air dried turkey?
No, never stuff a turkey until right before roasting. Stuffing a turkey in advance allows bacteria growth.
Should you rinse turkey after brining?
Yes. Rinsing removes excess salt and impurities from brining. Pat the turkey very dry before air drying.
The Takeaway
Letting a brined turkey air dry uncovered in the fridge for up to a day enhances crispy skin and rich flavor development. Follow proper food safety guidelines to limit risks of bacterial growth. And remember – never leave turkey or any meat sitting out more than 2 hours!
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Why dry-brining results in the best turkey:
The wet-brining method involves some complex maneuvers. To begin, you will need to find a big bucket or bag for the turkey to 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. There will be some extra space in the fridge, but that’s just how Thanksgiving turkey works, no matter which way you go.
Dry-brining has more going for it than mere user-friendliness. It also makes the turkey skin extra crispy: when the turkey is left out in the fridge, the skin dries out, which makes it crisp up 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. Muscle proteins are broken down along the way, making the juiciest, tenderest, and savoriest turkey you’ll ever eat—no basting or buckets needed.
Dry brining vs. wet brining:
There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. To dry brine a turkey, all you have to do is rub it in a salt-and-herb mix and put it in the fridge for a long time (about an hour per pound). For wet brining, you have to soak the turkey in a salt-water solution (herbs, spices, and aromatics can be added), and sometimes beer or molasses is added to the water as well. You do this for several hours or overnight.