Which is better – Unbrined, Dry-Brined, or Salt Water-Brined Turkey? (2024)

Prep: 1 day d 12 hours hrs

Cook: 3 hours hrs

Total: 1 day d 15 hours hrs

Servings: 12

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• ▢ 1 14 – 16 pound Whole Turkey, fully defrosted (see note)
• ▢ 3 – 4 Tablespoons Morton’s Kosher Salt (see note)
• ▢ 1 teaspoon Black Pepper
• ▢ 3 Tablespoons Fresh Herbs, finely chopped (any mix will work – I like a combination of sage and thyme)
• ▢ 4 Tablespoons Butter, softened (see note)
• ▢ 1 Lemon, sliced in half

• 36 hours before roasting: Starting 36 hours before you plan to roast the turkey, take the fully defrosted turkey and rinse it well under cool tap water. Remove the neck from the cavity of the turkey and the bag of giblets (reserve for making gravy).

• Place turkey breast-side up on a raised rack inside a roasting pan (see note). Pat dry with paper towels.

• Loosen the skin from the breast and legs of the turkey to create some space for the butter. (Note: I like to use a spoon to help gently separate the skin.)

• Combine salt, black pepper, and herbs. Rub salt mixture evenly over the turkey, including inside the cavity and under and on top of the skin, concentrating more salt where the meat is thickest (like the breast). Turn turkey so the breast is facing down.

• Cover turkey with foil or plastic wrap. Refrigerate for 36 hours, turning it to face breast-side up about halfway through brining time.

• 1 hour before roasting: About an hour before cooking, take turkey out of the refrigerator and uncover it. Allow it to come to room temperature (do not rinse off the brine).

• Arrange oven rack so that one rack is in the lower third of the oven.

• Preheat oven to 425°F / 218°C.

• Rub softened butter evenly under the skin of the turkey.

• Place lemon halves inside the cavity.

• Tie / truss the legs of the turkey together (optional).

• Transfer the turkey to the lower rack in the oven and roast for 90 minutes to 2 1/2 hours. Start checking the turkey on the lower end of the cook time and continue checking until the thickest part of the breast registers 160°F / 71°C and the thickest part of the thigh registers 165°F / 73°C.) If the breast is cooking much faster than the thigh (or if the skin on the breast gets more brown than you’d like it to be, lightly cover that part of the turkey with a piece of foil.)

• Once turkey is done transfer it to a cutting board and let rest for 30 to 40 minutes (you can tent it with foil to keep it warm).

• Slice and serve.

Use a fresh, non-brined turkey for this method. Do not use any turkey that is pre-brined, “enhanced”, or kosher (because those are often treated with salt before you buy them).

For even cooking, be sure that the turkey is fully defrosted before roasting. Estimate 1 day per 4 lbs of turkey to fully defrost in the refrigerator. For example, for a 16-pound turkey, allow 4 days.

Roasting Pan – If you don’t have a large roasting pan, you can also use an oven-safe cooling rack on top of a sheet pan which will raise the turkey and allow air to circulate all around it as it cooks.

Salt – Use 1 Tbsp of Morton’s Kosher salt for each 4 lbs of turkey. (if using Diamond Crystal Kosher Salt, use 1 Tbsp per each 3 lbs of turkey). It will seem like a lot of salt, but the dry brining method gives the salt plenty of time to infuse all the way into the meat.

Author: Jess Smith via Inquiring Chef

Cost: $16.00

Calories: 320

Keyword: Christmas, entertaining, Holiday recipe, how to, Thanksgiving, turkey

Prep: 12 hours hrs

Cook: 3 hours hrs

Total: 15 hours hrs

Servings: 12

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For the Brine:

• ▢ 1 gallon (16 cups) Water
• ▢ 1/2 cup Morton's Kosher Salt (if using Diamond Crystal Kosher Salt, increase to 2/3 cup)
• ▢ 1/2 cup Brown Sugar
• ▢ Zest peeled from a Lemon (see note)
• ▢ 5 sprigs Fresh Thyme
• ▢ 10 leaves Fresh Sage

For the Turkey:

• ▢ 1 14 – 16 lb Whole Turkey, fully defrosted (see note)
• ▢ 4 Tbsp Butter, softened (see note)
• ▢ 1 1/2 cups Low-Sodium Stock or Water
• ▢ Chopped onions, celery, carrots, and / or apples (if desired, to flavor the pan drippings)
• ▢ 1 Lemon, halved

• Make brine (can be done up to 5 days ahead). Bring water to boil in a large saucepan or stockpot. (Note: If you have a stockpot that is large enough to hold the turkey and the brine, you can prepare the brine right in that pot.) When water is boiling, remove it from heat and stir in salt, lemon zest, brown sugar, thyme sprigs, and sage leaves. Let brine cool completely at room temperature or in the refrigerator. (This is very important. Pouring warm water over the turkey can prevent the turkey from staying at a safe temperature.)

• 12 hours before roasting: Take the fully defrosted turkey and rinse it well under cool tap water. Remove the neck from the cavity of the turkey and the bag of giblets (reserve for making gravy).

• Combine turkey and brine in a large pot or sturdy food-safe bag. (The turkey should be fully covered in brine.) Return turkey to the refrigerator and let soak for 12 hours.

• 1 hour before roasting: About an hour before roasting, drain all of the brine off the turkey and rinse the turkey well to remove excess salt.

• Place turkey breast-side up in a roasting pan (see note). Pat the skin dry with paper towels. Leave the turkey on the counter to allow it to come to room temperature.

• Pour stock or water in the bottom of the roasting pan. If you’d like to add more flavor to the pan drippings, you can add some chopped onions, celery, carrots, and / or apples to the roasting pan.

• Arrange oven rack so that one rack is in the lower third of the oven.

• Preheat oven to 425°F / 218°C.

• Just before roasting, loosen the skin from the breast and legs of the turkey to create some space for the butter. (Note: I like to use a spoon to help gently separate the skin.)

• Rub softened butter evenly under the skin of the turkey.

• Place lemon halves inside the cavity.

• Tie / truss the legs of the turkey together (optional).

• Transfer the turkey to the lower rack in the oven and roast for 90 minutes to 2 1/2 hours. Start checking the turkey on the lower end of the cook time and continue checking until the thickest part of the breast registers 160°F / 71°C and the thickest part of the thigh registers 165°F / 73°C.) If the breast is cooking much faster than the thigh (or if the skin on the breast gets more brown than you’d like it to be, lightly cover that part of the turkey with a piece of foil.)

• Once turkey is done transfer it to a cutting board and let rest for 30 to 40 minutes (you can tent it with foil to keep it warm).

• Slice and serve.

Use a fresh, non-brined turkey for this method. Do not use any turkey that is pre-brined, “enhanced”, or kosher (because those are often treated with salt before you buy them).

For even cooking, be sure that the turkey is fully defrosted before roasting. Estimate 1 day per 4 lbs of turkey to fully defrost in the refrigerator. For example, for a 16-pound turkey, allow 4 days.

Roasting Pan – If you don’t have a large roasting pan, you can also use an oven-safe cooling rack on top of a sheet pan which will raise the turkey and allow air to circulate all around it as it cooks.

Salt – Pay careful attention to the measurements of salt. I’ve given measurements for two types of Kosher salt. Kosher salt has a larger grain and less concentrated flavor than table salt so it is preferable for dry brining. If table salt is all you have, reduce to 6 Tablespoons.

Author: Jess Smith via Inquiring Chef

Cost: $18.00

Calories: 329

Keyword: Thanksgiving