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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:
When preparing your holiday turkey, an important step is dry brining. This process of rubbing a salt and herb mixture directly onto the skin helps ensure a flavorful, juicy bird. But after brining, should you rinse off the turkey before roasting?
The answer is no. Rinsing is not only unnecessary, but can actually be detrimental. Here’s why:
Why Dry Brine in the First Place?
Dry brining seasons the turkey and helps it retain moisture. The salt penetrates deep into the meat, enhancing flavor and tenderness. Aromatics in the brine like herbs and citrus also impart flavor.
Over 12-24 hours, the salt will dissolve some of the turkey’s proteins, allowing it to absorb and hold onto more moisture while cooking. This prevents the notorious dried-out holiday bird.
So dry brining is key for both flavor and juice. Rinsing would diminish these benefits.
Does Rinsing Remove Bacteria?
A common misconception is that rinsing raw poultry removes bacteria like salmonella. However, research shows rinsing does not significantly decrease microbial levels.
In fact splashing water can spread bacteria around the sink and onto other surfaces. It’s safer to avoid washing poultry altogether.
Thoroughly cooking the turkey to an internal temperature of 165°F is what destroys potentially harmful germs.
Allowing the Skin to Dry Out is Essential
After dry brining, it’s important to leave the turkey uncovered in the fridge for 12-24 hours. This dries out and tightens the skin so it crisps up beautifully when roasted.
Rinsing would completely undo this drying effect, leaving you with flabby skin and a failure to crisp.
The Brine Will Season the Meat
Rinsing away the brine mixture would also rinse away seasoning. The salt and aromatics applied to the skin penetrate into the meat and provide well-distributed flavor.
You want these spices and herbs to remain on the skin as the turkey cooks. Rinsing defeats the purpose of the brine.
Best Practices After Brining
Rather than rinsing, follow these steps after the brining time:
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Pat the turkey completely dry with paper towels. Remove any pools or drips of brining liquid.
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Apply any additional seasoning like herbs or pepper. Rub an oil or butter mixture over the skin for browning.
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Let sit uncovered in the fridge for optimal skin drying.
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Bring to room temperature before roasting for even cooking.
Health Safety Comes From Cooking, Not Washing
Thorough cooking is what makes turkey safe to eat, not rinsing. The USDA states washing raw poultry is not recommended.
Rinsing after dry brining could reintroduce bacteria while providing no benefit. It’s best to skip this unnecessary step.
Focus on properly handling, storing, brining, and cooking the turkey. Keep preparation areas and utensils clean. Use a food thermometer to verify safe doneness.
With the right techniques, your holiday bird will be moist, flavorful, and safe without any risky rinsing. Let your dry brine work its magic for a delicious feast!
Frequently Asked Questions About Rinsing Dry Brined Turkey
Still wondering if you should rinse off poultry after dry brining? Here are answers to some common questions:
Is it okay to rinse just a little bit?
No, it’s best to avoid rinsing entirely. Even a quick rinse can undo the drying effect and seasoning benefits of dry brining.
What if I brined too long and the turkey is very salty?
Rinsing won’t remove salt that has penetrated into the meat. Soak up excess surface brine by patting dry. Reduce any added salt in recipes.
Can I rinse if I’m worried about germs from handling?
Washing does not remove enough bacteria to justify the risks of splashing. Thorough cooking is what matters most for safety.
If I rinse, can I redry the skin afterward?
It’s difficult to fully redry the skin once wet. You won’t achieve the same tight skin and crisping after rinsing. It’s best to avoid this step altogether.
What about using vinegar or lemon to rinse?
Acidic ingredients won’t significantly reduce bacteria either. Stick to patting the turkey dry without water or other rinses.
Should I rinse a wet brined turkey?
No, skip rinsing wet brined birds too. Simply pat dry, season, and roast for the best results.
So remember – rinsing dry or wet brined turkey is unnecessary and risky. For food safety along with optimal texture and flavor, avoid this step and head straight to roasting your holiday bird.
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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.
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.