What is dry brining?
Dry brining, also known as dry salting, is a technique used to season and tenderize meat before cooking. It involves rubbing salt and other dry spices or herbs onto the surface of the meat and allowing it to sit uncovered in the refrigerator for several hours or up to a couple days. The salt draws moisture out of the meat while also dissolving and infiltrating it, dissolving muscle proteins which allows them to hold more water when cooked, resulting in a juicier and more flavorful end result.
Some benefits of dry brining over wet brining (submerging meat in a saltwater solution) include:
- It’s easier – no need to prepare a brine solution.
- Takes up less space in the fridge.
- Leads to better crisping/browning of the skin or crust.
- Less risk of the meat becoming waterlogged.
Should you dry brine a smoked turkey?
Dry brining can be highly effective for smoking turkey and is recommended by many grill and smoking experts. Here are some of the key benefits:
- It helps the turkey retain moisture during the long, slow smoking process. Smoking inherently dries out meat more than other cooking methods, so dry brining provides a counterbalance.
- It enhances the flavor of the turkey by allowing the salt, spices and any aromatics to thoroughly penetrate deep into the meat over several hours or days.
- It improves the texture of the turkey, dissolving proteins so the meat can hold on to more moisture and juices.
- It eliminates the need to brine the turkey in a liquid brine, which requires finding a container big enough to submerge the whole bird.
- A dry brine doesn’t dampen and soften the skin as much as a wet brine, leading to crisper skin after smoking.
One caveat is that a smoked turkey that’s been dry brined can end up quite salty if overdone. It’s important not to overdo the salt and seasoning amounts in the brine recipe.
How long should you dry brine a smoked turkey?
Most experts recommend dry brining a turkey for anywhere from 12-48 hours prior to smoking it. The longer the turkey brines, the more seasoned and moist it will turn out. However, brining longer than 48 hours can result in the turkey becoming too salty.
Here are some general dry brining time guidelines:
- 12-24 hours: Provides good flavor and moisture infusion.
- 24-48 hours: Optimal for maximum juiciness and flavor.
- Over 48 hours: Risks oversalting.
The exact timeline can vary based on the size of the turkey. A small 12 lb turkey may only need 12-24 hours while a 20 lb turkey can go for a full 48 hours. Monitor the turkey as it brines, and pull it out of the fridge once the skin starts to look tight and a bit glossy from the salt drawing out moisture.
It’s also important to note that a thawed turkey will brine more quickly than a frozen one. Make sure turkey is fully thawed before starting the dry brine process.
Basic dry brine recipes
Here are two straightforward dry brine mixes that work well for smoking turkey:
Simple salt & pepper brine
- 1/2 cup kosher salt
- 2 tablespoons cracked black pepper
- 2 teaspoons garlic powder
- 2 tablespoons brown sugar or maple syrup (optional)
Combine all ingredients and generously rub the mix all over the turkey, including under the skin. Refrigerate 12-48 hours. Rinse turkey and pat dry before smoking.
Herb brine
- 1/2 cup kosher salt
- 1/4 cup packed light brown sugar
- 2 tablespoons fresh chopped rosemary
- 2 tablespoons fresh chopped thyme
- 1 tablespoon cracked black pepper
Thoroughly blend ingredients together in a bowl. Rub the seasoned salt all over turkey and underneath skin. Refrigerate for 24-48 hours, rinse, pat dry, then smoke as desired.
Feel free to customize either dry brine recipe with your choice of herbs, spices, citrus zest, crushed garlic, ground mustard or other flavorings. Go light on adding sugar or maple syrup, as they can burn quickly during smoking.
How to dry brine a turkey
Dry brining a turkey is simple. Follow these easy steps:
- Trim any excess fat and skin from the turkey. Rinse it under cool water and thoroughly pat dry, inside and out.
- In a small bowl, stir together the dry brine ingredients of your choice. Kosher salt, cracked pepper, dried herbs and spices work best.
- Generously rub the brine mix all over the turkey, underneath the skin, and into the body cavities. Use your fingers to separate the skin from the meat and really work the seasonings in.
- Place the turkey on a wire rack set inside a rimmed baking sheet. Tuck the tips of the drumsticks under to hold the shape. Transfer to the refrigerator.
- Let the turkey brine uncovered for 24 to 48 hours. Rotate occasionally so the brine distributes evenly. If any liquid accumulates under the sheet, pour it off.
- Once fully brined, rinse the turkey under cool water and pat very dry, inside and out. Discard used brine.
- At this point, the turkey is ready to be smoked as per your usual method and recipe. Enjoy!
The dry brine really works to infuse the turkey with flavor and moisture. Be sure to dial back any additional salt used in the smoking process or glaze.
Should you rinse a dry brined turkey?
It’s recommended to give the turkey a quick rinse under cold water after dry brining and before smoking. This removes any excess surface salt and spices that could burn or become bitter during smoking. Rinsing also helps remove impurities from the surface that you don’t want to impart any off flavors during the long smoking cook time.
Make sure to pat the turkey very thoroughly dry all over with paper towels after rinsing and before smoking. Any moisture on the skin will steam and prevent crisping.
Don’t skip the rinse step – it’s a quick process that helps ensure the best possible flavor and texture in the finished smoked turkey.
Can you over brine a turkey?
It is possible to over brine a turkey if the dry brining time is excessive. Signs of over brining include:
- Very taut, glossy skin
- Excess moisture leaking from turkey
- Strong salty taste when juice is tasted
- Texture changes – meat feels firm or rubbery
To avoid over brining, stick within the recommended dry brining time frames of 12-48 hours maximum. Closely monitor the turkey as time passes. It’s always better to under brine and have a milder flavor than to overdo it.
If a turkey does become overly brined, briefly rinsing with water and thoroughly patting dry can help reduce excess saltiness. Avoid adding any additional salt to the rub or glaze before smoking. Over brining negatively impacts texture more than flavor, so the turkey meat may still have a firm, tight texture after smoking even if the saltiness has been reduced.
Brining tips
Here are some top tips for successfully dry brining turkey:
- Carefully calculate brine recipe quantities based on turkey weight. Too much salt can quickly over season the meat.
- Trim any fat or skin to allow brine direct contact with flesh.
- Use an appropriate size container so turkey fits snugly or place on a rimmed baking sheet.
- Ensure turkey is fully thawed before brining. Brining is less effective on frozen meat.
- Separate skin from flesh with fingers to rub brine directly into meat.
- Flip and rotate turkey in fridge periodically during brining time.
- Rinse turkey after brining and pat extremely dry. Leave uncovered in fridge overnight.
- Avoid basting liquids during smoking as it can make skin soggy.
Proper preparation is key to getting the most out of dry brining. Take the time to trim, rinse, thoroughly dry, and properly store the turkey before and after brining for best results.
Conclusion
Dry brining is a highly recommended technique that can take a smoked turkey from good to spectacularly juicy and flavorful. The salt and spices in the dry brine thoroughly season and tenderize the meat, while retaining moisture even after hours of low, slow smoking.
Allow 1-2 days for the dry brine to work its magic. Rinse away any excess salt after brining and be sure turkey is very dry before smoking. If done properly, dry brining provides the ideal flavor, texture and moisture level in a smoked turkey. The minimal effort is well worth the mouthwatering outcome.