Brining is the single biggest upgrade most home cooks can make to a holiday turkey. Most people skip it because a traditional wet brine means a bucket, a brining bag, a gallon or more of saltwater and a lot of refrigerator space. A dry brine gets you the same seasoned-to-the-bone result with a fraction of the work. Here's how it works and how to do it.
What is dry brining?
Dry brining means rubbing salt (and seasoning) directly onto the turkey and letting it rest in the refrigerator before roasting. At first the salt pulls moisture to the surface. That moisture dissolves the salt, and the seasoned liquid is drawn back into the meat. Meanwhile the skin dries out in the cold air of the refrigerator, which is what makes it roast up crisp and brown.
Dry brine vs. wet brine
| Dry brine | Wet brine | |
|---|---|---|
| Equipment | A rack and a sheet pan | Bucket or brining bag, a gallon or more of water |
| Time | 12 to 24 hours, uncovered in the fridge | 8 to 12 hours, submerged |
| Skin | Dry and crisp | Needs a thorough pat-dry before roasting |
| Fridge space | The bird on a pan | The bird plus a container of liquid |
| Best for | Crisp skin, concentrated turkey flavor | Cooks who already own the gear and like the method |
How to dry brine a turkey, step by step
- Thaw completely. Salt can't work into frozen meat. A frozen turkey needs about 24 hours in the refrigerator for every 4 to 5 pounds to thaw.
- Check the label. Skip brining if your turkey is labeled kosher, "self-basting" or "enhanced". Those birds are already salted, and brining them again makes them too salty.
- Pat it dry. Remove the neck and giblets, then pat the turkey dry inside and out with paper towels.
- Rub it on. Loosen the skin over the breast and thighs with your fingers. Rub the brine over the meat under the skin, then over the outside and inside the cavity.
- Rest it uncovered. Set the turkey on a rack over a sheet pan and refrigerate it, uncovered, for 12 to 24 hours.
- Don't rinse. Pat away any surface moisture and roast as usual. Don't add more salt.
- Roast to temperature. Roast until a thermometer reads 165°F in the thickest part of the thigh, wing and breast. Rest 20 to 30 minutes before carving.
How much brine do you need?
Follow the directions on your brine. With Caravel Gourmet Dry Rub Turkey Brine Salt, one 14 oz pouch brines a whole bird up to 20 pounds. For a smaller turkey or a turkey breast, scale down: about half a pouch for a 10-pound bird.
Prefer a wet brine? The same pouch does both.
Stir the pouch into a gallon of cool water until it dissolves, submerge the turkey and refrigerate it for 8 to 12 hours. Keep the bird and the brine at refrigerator temperature (40°F or below) the whole time. Afterward, discard the brine and pat the turkey very dry before roasting.
Five limited-edition flavors
Caravel Gourmet Dry Rub Turkey Brine Salt is hand-crafted in small batches in the Pacific Northwest, with no anti-caking agents, carriers or fillers. It comes in five flavors:
- Classic Butcher's: cracked five-pepper blend with turbinado sugar for browning
- Harvest Herb: rosemary, thyme, savory and marjoram
- Garlic Medley: roasted garlic with onion, parsley and black pepper
- Louisiana Cajun: smoked paprika and cayenne with garlic and onion
- Applewood Maple: applewood smoked sea salt with real maple sugar
It works on chicken, pork roast and holiday ham too.
Shop all five flavors at Walmart, available while the limited-edition run lasts.
Dry brine FAQ
Can I dry brine for longer than 24 hours?
Follow your brine's directions. For our blend, 12 to 24 hours is the window.
Do I need to rinse the turkey after dry brining?
No. Rinsing wets the skin you just dried and splashes raw-poultry juices around the sink. Pat it dry instead.
Will the drippings be too salty for gravy?
Taste the drippings before you season the gravy, and use unsalted stock and butter.
Can I dry brine a turkey breast or a spatchcocked turkey?
Yes. Use less brine to match the weight, and expect the shorter end of the resting window.