The Best Thanksgiving Turkey Starts with Brining

Brining is the process of salting meat prior to cooking.

It is the key to the juiciest meat, and it is EASY and foolproof!

For turkey, plan on 24 hours of dry brining.

Have less than 24 hours or prefer a traditional wet brine? Check out our wet Turkey Brine recipe.

Why Brine a Turkey?

During brining, the structure of the meat transforms.

• Salt draws out the meat’s juices, dissolves into them, and then is reabsorbed.
• Once reabsorbed, it breaks down the meat, making it more tender.
• Brining seasons the meat from within so it has flavor all the way through, not just on the outside.
• Brined meat can better retain moisture.

Result: an ultra juicy, tender turkey with succulent flavor throughout.

If your turkey has dried out in the past, likely you did not brine it (or did not brine it for long enough or did not use enough salt)—or you overcooked the turkey (155 to 160 degrees F is the number; see How Long to Cook Turkey for details).

Now that I’ve (hopefully) convinced you to brine, let’s talk.

Wet vs. Dry Brine

For a brine, you have two choices, a wet brine and a dry brine.

• A wet brine involves submerging the turkey in a saltwater solution that is flavored with spices, herbs, and other aromatics like citrus peels for 12 to 24 hours. (This is the best wet brine turkey recipe).
• For a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours.

Why Do a Dry Brine?

Each brining method has its pros and cons.

Nine times out of 10, I prefer a dry brine over a wet brine.

• A dry brine is easier than a wet brine. All you do is mix up the brine, then rub it on the turkey with the brine. There’s no worry about boiling, submerging, etc.
• A dry brine is less messy than a wet brine. You don’t need to pour gallons of liquid in or out of a stock pot and bucket.
• No special equipment. You can brine the turkey right on a regular rimmed baking sheet; no bucket or bag required.
• No need to rinse. Unlike a wet brine, you don’t need to rinse dry brine off of the turkey, saving you a messy step.

The downsides to a dry brine are that it takes longer than a wet brine, and some argue that dry brine turkey is not *as* plump and moist as wet brine turkey.

• Plan for at least 24 hours of dry brining time. If you only have 12 hours, do a wet brine instead.
• As far as moisture goes, dry brine and wet brine both make EXCELLENT juicy, moist turkeys.
• Wet brine is a little more moist and plump; it’s up to you to decide if the extra fuss is worth it.

Dry Brine Ingredients

• Turkey. Because you will be salting the turkey yourself, make sure you start with a bird that is not salted or seasoned in any way. Avoid kosher turkeys, which are pre-salted, and self-basting turkeys, which are injected with a salt solution.
• Kosher Salt. Yes, the type of salt you use does matter. I used Morton kosher salt. Using kosher salt is non-negotiable, as table salt isn’t coarse enough and will make your turkey taste metallic. If you use Diamond Crystal brand kosher salt, add an extra 1 ½ teaspoons per tablespoon of Morton’s.
• Rosemary. One of the best herbs with turkey! Chopped fresh rosemary gives the turkey skin a cozy, earthy flavor that is perfect for the season.
• Lemon Zest. To give the turkey brightness. Lemon pairs well with rosemary.