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How to Brine a Turkey: Wet and Dry Brining
24.07.2023 - 12:08 / hgic.clemson.edu
It is time to think about how you are going to prepare your Thanksgiving turkey. How do you prepare yours? Have you ever tried brining to add flavor and moisture? Brining meat is the process of adding salt before cooking to add moisture and flavor. A turkey can be brined using a wet or dry process. It is important to consider both methods before choosing which one you want to use. Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice.
Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space. Turkeys that have been wet brined often yield slightly less brown skin due to more water in the skin.
Dry brines work by drawing out moisture in the turkey at the beginning of the brining process, but then the moisture will redistribute with the infused flavors towards the end of the process and during cooking. Dry brining takes longer than wet brining but requires less refrigerator space and results in browner and crispier skin.
Before brining, some prep work needs to be done. If purchasing a frozen turkey, make sure it is thawed before brining. Refer to the HGIC 3560, How to Cook a Turkey, to learn more about safe methods and times for thawing. Consider how long your turkey will need to be thawed in addition to the amount of time that will be required for the entire brining process to know when to begin to thaw the turkey.
For wet brining, you will need approximately 2 gallons of brine for a 16-to-20-pound turkey, 1 gallon for 12 to 14 pounds, or 2 quarts for a turkey breast or turkey that is less than 12 pounds. A 16-to-20-pound turkey should be submerged in the
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