should i soak my turkey before cooking

Brining a turkey can help to ensure tender, juicy meat that is full of flavor. But have you ever wondered what is better – unbrined, dry brined, or salt water brined turkey? We did a side-by-side comparison. Read on for the results.

For years, I used a salt water brine to prepare my turkey for roasting. But lately it’s becoming increasingly popular for chefs and recipe developers to recommend a dry brine in which you rub the meat with salt and let it rest, allowing the salt to infuse the meat. A lot of the bigger food-centric websites (like Serious Eats and New York Times Cooking Section) recommend dry brining.

I set out to test three methods of roasting a turkey in my home kitchen. I ordered three 14-lb organic turkeys and roasted them 1) without a brine (using my Simple Roasted Turkey method), 2) with a dry brine, and 3) with a salt water brine. My recipes for dry brine and salt water brine can be found at the bottom of the post.

I rounded up some taste testers and did side-by-side comparison of the three turkeys. Results below!

You’ll want to submerge your turkey in brine a solid day before you roast it to allow the bird enough time to become thoroughly saturated. You can make the brine itself two or three days ahead and keep it in the fridge to chill. At its most basic, a brine consists purely of salt and water.
should i soak my turkey before cooking

How Long to Roast a Turkey at 425°F

At 425°F / 218°C, estimate 8 to 12 minutes per pound of turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven (try to bring it to room temperature before you start) and the variations in size / shape of the turkey. Use an instant read thermometer to start checking for doneness at the low end of the estimated time.

should i soak my turkey before cooking

Salt Water Brine Ratio for 4, 12, and 24 hours

The ratio of salt to water in a brine doesn’t need to be changed based on the size of the turkey, but it should be changed based on the time you plan to brine the bird. Here is a good guide:

should i soak my turkey before cooking

How long should you brine a turkey before cooking?

FAQ

Should I soak the turkey before roasting?

Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey.

Should I soak my turkey in water overnight?

You simply soak your turkey (or any lean meat for that matter) in salted water overnight. The meat absorbs some of the water—increasing its body weight by up to 10%. Since meat can lose up to 20% of its body weight while cooking, brining gives us some padding to work with (my trusty sources by the way: 1, 2, and 3).

Does brining turkey make a difference?

Most brines are in the range of 5 to 8% salt to water by weight. Over the course of the night, the meat absorbs some of that water. More importantly, that water stays put even after the meat is cooked. By brining meat, you can decrease the amount of total moisture loss by 30 to 40%.

What is the purpose of soaking a turkey in salt water?

The purpose of a brine is to produce a more tender and flavorful turkey. According to research published in the Journal of Food Science , the salt in the brine dissolves a bit of the protein in the muscle fibers, and allows the meat to absorb the brine and retain moisture during cooking.

Should you soak a Turkey in a salt solution?

By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. The cons are practical and, to some minds, culinary.

Should you rinse a Turkey before cooking?

The only time you should ever rinse your bird is if you’ve brined it first. This is to remove some of the salt from the turkey. You’ll want to do a little prep first, though, to minimize the spread of bacteria.

How do you brine a Turkey a day before roasting?

One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.

What happens if a Turkey is soaked in brine?

When a turkey is soaked in a brine, the salt dissolves some of the muscle proteins in the bird and the muscle fibers loosen. When this happens, the turkey absorbs more moisture. Then when the turkey is heated, the salt helps keep the muscles from contracting, keeping the moisture in while the turkey cooks.

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