The ONE Thing You Can Do To Make Your Turkey The Best Turkey Ever
Your guests want moist, well-seasoned turkey. You want easy solutions. Meet brining — a nearly foolproof way to achieve the turkey everyone wants. Thankfully, it doesn’t take much work, only some planning ahead. If you brine, this year’s turkey could be next year’s legend.
This is the new classic — the trendy way of brining your turkey. (Crispy skin fans, this one’s also for you.) Why dry brining? The turkey can dry brine and roast in the same roasting pan and rack — fewer dishes are always a plus!
Here’s what you do: Rub the turkey with a mixture of salt, sugar, spices and aromatics and then refrigerate it uncovered for 48 hours before roasting. Think of it as hands-off way to lock in moisture for a tender, full-flavored turkey with extra-crispy skin. The spice rub — plus time uncovered in the fridge — is what gives you that crispy skin.
Learn how: Dry-Brined Spiced Citrus Turkey recipe
This is a classic technique. It includes soaking the turkey in a saltwater solution for four to 24 hours before roasting. Something to consider: A big turkey in a big container of water gets heavy and takes up a lot of fridge space. (You can set it up in a cooler if refrigerator space is scarce. Just be sure to fill the cooler with plenty of ice and use a brining bag to contain the turkey and brining liquid.) Another hot tip: Pick up a 365 Everyday Value Organic Brine & Seasoning Kit to go with your organic turkey — it comes with step-by-step instructions, brining ingredients, an herb rub and a brining bag. It’s all you need for a traditional wet brine!
Learn how: Basic Brine for Turkey
Some More Tips
- Clean and sanitize containers before and after brining.
- Brining will produce salty pan juices. If you’re making gravy with them, use low-sodium broth and taste test the gravy first before adding additional salt.
- Don’t stuff a brined bird — the stuffing will become too salty.