“My family and I decided this was the best turkey I ever roasted. Thank you so much! I will always dry brine my turkeys before roasting from now on!”.
Dare I say it? Dry brining your Thanksgiving turkey is the best thing you can do to make your holiday meal better. The good news? It’s easy to do, mess-free, and requires no special ingredients or equipment. Let us show you how to step up your Turkey Day game.
As Thanksgiving approaches, home cooks across America are gearing up to cook the star of the holiday meal – the turkey For those planning to prepare a Butterball turkey, one of the most common questions is – should you dry brine it or not? Let’s examine the pros and cons of dry brining a Butterball turkey to help you decide
What is Dry Brining?
Dry brining involves rubbing a turkey with a mixture of salt, spices, and herbs before refrigerating it uncovered for 1-3 days. This allows the salt and seasonings to penetrate deep into the meat, enhancing flavor and juiciness. The uncovered turkey eventually air dries, resulting in incredibly crispy skin.
Wet brining requires submerging the turkey in a saltwater solution for hours before cooking. Dry brining provides similar benefits without the mess and hassle.
Are Butterball Turkeys Pre-Brined?
Butterball turkeys are pre-injected with a solution of water salt, spices and flavorings. This “marinade” helps keep the meat moist and seasoned. Some home cooks wonder if dry brining a pre-brined Butterball turkey would make it overly salty.
Should You Dry Brine a Pre-Brined Butterball Turkey?
The short answer is no – dry brining is generally not necessary for a Butterball turkey. Here’s a more in-depth look at the pros and cons:
Pros of Dry Brining a Butterball Turkey
- Achieve an even deeper flavor penetration and tenderness.
- Maximize moisture retention for an ultra-juicy bird.
- Get deliciously crispy, golden brown skin.
- Infuse the turkey with customized herb and spice flavors.
Cons of Dry Brining a Butterball Turkey
- It can lead to an overly salty flavor since Butterballs are pre-brined.
- The process takes 1-3 days, so it requires more planning and fridge space.
- You miss out on Butterball’s proprietary blend of seasonings.
The Verdict?
Most experts agree dry brining is not worth the effort and risk of over-salting. Butterball’s pre-brine solution delivers plenty of moisture and flavor on its own.
However, if you’re very partial to the texture achieved through dry brining, you can apply a very light coating of salt and seasoning. Use approximately 1/2 teaspoon of salt per pound of turkey rather than the larger 2 teaspoons per pound typically used in dry brines.
Tips for a Juicy, Flavorful Butterball Turkey
Here are some simple tips to get the most out of your Butterball turkey:
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Pat it dry – Blot the turkey with paper towels before roasting to help achieve crispy skin.
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Loosen the skin – Use your fingers to gently loosen the skin over the breast and legs. Rub herb butter or oil underneath to keep meat moist and add flavor.
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Apply an herb rub – Blend olive oil, chopped herbs like rosemary or thyme, lemon zest, garlic and black pepper. Gently rub under and on top of the skin.
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Roast breast side down – For the first half of roasting, cook the turkey breast side down. This protects the delicate white meat.
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Make pan gravy – Sear the neck and giblets to make a flavorful gravy with the delicious pan drippings.
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Rest before carving – Let the turkey rest for 30 minutes before slicing to allow juices to reabsorb.
Alternatives to Dry Brining
If you want to impart your own signature flavors, here are some options that won’t over-salt the turkey:
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Make a flavorful compound butter by blending herbs, citrus zest, garlic, spices, and softened butter. Gently loosen the skin and rub some underneath.
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Marinate the turkey overnight in a tangy brine of orange juice, lemon juice, chicken broth, garlic, pepper and thyme. No salt needed.
-Inject the turkey with a flavorful sauce using an injection syringe 1-2 days before roasting. Possibilities are endless!
- Rub the skin with browned butter, olive oil and dried herbs for rich flavor and crispy skin.
Let Butterball’s Experts Do the Work
Butterball has perfected the art of creating tender, deliciously seasoned whole turkeys. Their seasoned experts inject each turkey with the ideal blend of salts and flavors. While it’s tempting to add your own special twist, dry brining an already well-brined Butterball turkey can backfire and result in over-salting. For fuss-free results, trust the experts and cook your Butterball turkey straight from the package. With a few simple finishing touches, you’ll enjoy a masterfully moist and tender Thanksgiving bird.
Sprinkle on the brine
Don’t rub or pat the mixture into the turkey; just sprinkle it all over. Put it inside the bird, on the breasts, on the legs and wings, and anywhere else.
Slide that turkey onto a baking sheet and put it in the fridge uncovered. For smaller birds, 24 hours is enough time, but for the best flavor, let the brine work its magic for three days.
You’re ready to roast, fry, or smoke. Follow your normal recipe (we’ve included one below); just don’t add any more salt that it may ask for. No need to wipe the brine off before roasting.
Ready for the easiest, juiciest turkey ever? Dry brining will change your holiday cooking life.
Having roasted at least a hundred turkeys in my time, I have to say that this dry brined turkey recipe is the easiest and most juicy one I’ve tried. People say, “This is the best turkey ever!” every time I serve it, and what cook wouldn’t want that?
Here’s why you’ll love this recipe:
- It’s easy and mess-free. To dry brine a bird, you just mix some herbs, salt, and baking powder together and sprinkle it on the bird. That’s it!.
- Dry brining is proven to make tastier turkey. Yes, the Serious Eats Food Lab did a great in-depth study. In short, dry brining is the key to a tasty turkey.
- It’s kitchen-tested and family-approved. I’ve been making this exact roasted turkey recipe for decades, and so has everyone in my family and nearly 200 readers!
Should I dry brine Butterball turkey?
FAQ
Do I need to dry brine Butterball turkey?
Are fresh Butterball turkeys pre-brined?
Should you rinse a Butterball turkey before cooking?
Is it better to brine a turkey wet or dry?
Should I brine my Butterball turkey?
whether or not to brine your Butterball turkey is a personal decision. There are pros and cons to both methods, and the best choice for you will depend on your individual preferences and circumstances. If you are short on time, or if you do not have access to a large container, brining is not necessary.
Should you brine a Turkey?
Brining can take a long time, especially if you’re brining a large turkey. Brine can make the turkey more salty. Brine can make the turkey more difficult to carve. Brining is not necessary for a flavorful and moist turkey. Brining can actually make the turkey more difficult to cook evenly. Brining can add unnecessary sodium to the turkey.
Does brining a turkey make it more salty?
Brine can make the turkey more salty. Brine can make the turkey more difficult to carve. Brining is not necessary for a flavorful and moist turkey. Brining can actually make the turkey more difficult to cook evenly. Brining can add unnecessary sodium to the turkey. Brining does not take any extra time. Brining does not make the turkey more salty.
How do you brine a Thanksgiving turkey?
But let’s back up: 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).
Does dry brining a turkey make it crispy?
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.
Does brining a turkey make it tender?
* Brining can help to make the turkey more tender. The salt in the brine helps to break down the connective tissue in the meat, which makes it more tender. If you are looking for a way to add flavor and moisture to your turkey, brining is a great option. It is a simple process that can make a big difference in the end result.