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    Home > Recipes > Thanksgiving

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

    Published: Nov 12, 2020 · Modified: Nov 14, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    how to brine a turkey
    a roasted turkey on a white tray
    turkey slices on a white tray
    two roasted turkeys on trays
    a whole cooked turkey on a white tray
    sliced turkey on a white tray
    how to brine a turkey

    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. 

    turkey slices on platter with rosemary sprigs

    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!

    a whole cooked turkey on a white tray

    What is a brine?

    A brine is the process of treating meat with a salt solution. There are two types of brines - a dry brine and a wet (salt water) brine. Dry brining is done by rubbing the meat with salt while a wet brine is done by soaking the meat in salt water. 

    Both methods use more salt than you would use if you were to salt the turkey right before roasting because the salt has time to soak into and infuse the meat. You can add additional flavor to any brine using sugar, herbs, spices, or citrus.

    Should I Brine My Turkey?

    Brining a turkey is totally optional. If you’re short on time or just want the most straight-forward method to roast a turkey, skip the brining step and just use the Simple Roasted Turkey method. Some people swear that brining yields the most tender, juicy meat, but it takes planning ahead.

    Most importantly, you should only brine a turkey that has not been pre-brined by the company that processed it. If a turkey has been pre-brined, it should say so right on the packaging. Turkeys labeled as “basted”, “self-basted”, “kosher”, or “enhanced” are typically brined before you buy them and should not be brined at home. Brining a turkey again will run the risk of causing the turkey to be too salty.

    Organic turkeys are usually a good bet if you want a turkey that hasn't been pre-brined.

    raw turkey in a roasting pan
    fresh herbs and spices for brine

    Sugar and other Sweeteners in Brine

    Adding sugar to a brine can add a subtle sweetness and help with browning of the skin as the sugars caramelize. A roast turkey will get nicely browned even without the added sugar, but you can add brown sugar or maple syrup to any brine recipe. (Add about ¾ as much sugar as salt.)

    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:

    salt water brine ratio chart

    Dry Brine Measurements for Different Sizes of Turkey

    When using a dry brine, use the size of the turkey as a guide for how much salt to use. Use the following measurements:

    dry brine measurement chart

    How long to defrost a turkey

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

    You can skip this step if using a fresh (not frozen) turkey. 

    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.

    table showing how long to roast a turkey at 425 F

    THE RESULTS: Unbrined vs. Dry-Brined vs. Salt Water-Brined

    Based on our side-by-side taste test of turkeys cooked using these three methods, the overwhelming favorite was the flavor and texture of a salt water-brined turkey. The unbrined Simple Roasted Turkey came in a very close second.

    This was a big surprise to me since so many chefs recommend a dry brine. But here's the thing - a dry brine yields a more chef-y turkey. Dry brining was very effective in seasoning the meat all the way through, but it also changed the color of the meat (the dark meat had a pink hue after being properly cooked) and gave it a texture and flavor that was earthy and tasted like it had been cured. It reminded me of the texture and earthy flavor of duck confit. It was very delicious, but just didn't taste as classic as the other options.

    While we liked all three turkeys, the salt water brine and unbrined turkeys had a more classic turkey flavor that reminded us of the turkeys we had growing up. If you want something classic, stick with these methods. If you want something that feels more chef-y, go for the dry brine. 

    The photos below show a salt-water brined turkey (top) and dry-brined turkey (bottom).

    two roasted turkeys on trays

    Pros and Cons of Each Method

    Here are the main pros and cons of the three methods:

    Unbrined Turkey

    Pros:

    • Very easy, no advance planning required
    • Creates minimal mess

    Cons:

    • Less time to infuse the turkey with flavor
    • Turkey is not evenly seasoned throughout

    Salt Water-Brined Turkey

    Pros:

    • Requires minimal pre-planning (about 12 hours)
    • Provides the opportunity to infuse the turkey with flavor from sweeteners, herbs, spices, or citrus
    • Yields a classic tasting turkey that is well-seasoned throughout

    Cons:

    • Messy (requires handling the raw turkey and a large pot of salt water)
    • Takes up a lot of fridge space

    Dry-Brined Turkey

    Pros:

    • Provides the opportunity to the infuse turkey with flavor from sweeteners, herbs, spices, or citrus
    • Yields a unique, earthy-flavored turkey that is well-seasoned throughout
    • Creates minimal mess

    Cons:

    • Requires a lot of pre-planning (about 36 hours)
    • Takes up a lot of fridge space
    turkey slices on a white tray

    My Complete Thanksgiving Menu

    • Simple Roasted Turkey
    • Bacon Wrapped Dates with Brie and Balsamic Honey (to serve as an appetizer)
    • 1-Hour Light and Buttery Dinner Rolls 
    • Make-Ahead Mashed Potatoes
    • Turkey Gravy with White Wine and Sage
    • Homemade Green Bean Casserole
    • Focaccia and Bacon Stuffing
    • Creamy Butternut Squash and Spinach Casserole
    • Cranberry Sauce
    • Slow Cooker Pumpkin Cheesecake

    Get more details and a complete Thanksgiving timeline here.

    Favorite Tools

    • Roasting Pan
    • Large Stockpot or Saucepan
    a roasted turkey on a white tray
    slices of turkey on an oval tray
    Print Recipe
    4.43 from 7 votes

    Dry-Brined Turkey

    This method for dry brining a turkey begins 36 hours before you’re ready to roast the bird. A dry brine of salt and fresh herbs infuse the meat with flavor and keep it moist while cooking.
    Prep Time1 d 12 hrs
    Cook Time3 hrs
    Total Time1 d 15 hrs
    Course: Main Dish
    Cuisine: American
    Keyword: Thanksgiving
    Servings: 12
    Calories: 320kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $16.00

    Equipment

    • Roasting Pan

    Ingredients

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

    Instructions

    • 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 ½ 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.

    Notes

    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 tablespoon of Morton’s Kosher salt for each 4 lbs of turkey. (if using Diamond Crystal Kosher Salt, use 1 tablespoon 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.

    Nutrition

    Serving: 8oz | Calories: 320kcal | Carbohydrates: 1g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 175mg | Sodium: 4257mg | Sugar: 1g | Vitamin A: 117IU | Calcium: 4mg | Iron: 1mg
    slices of turkey on an oval tray
    Print Recipe
    4.08 from 13 votes

    Salt-Water Brined Turkey

    This method for brining a turkey in salt water begins 12 hours before you’re ready to roast the bird. A water-based brine of salt, fresh herbs, and lemon infuse the meat with flavor and keep it moist while cooking.
    Prep Time12 hrs
    Cook Time3 hrs
    Total Time15 hrs
    Course: Main Dish
    Cuisine: American
    Keyword: Thanksgiving
    Servings: 12
    Calories: 329kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $18.00

    Equipment

    • Roasting Pan

    Ingredients

    For the Brine:

    • 1 gallon (16 cups) Water
    • ½ cup Morton's Kosher Salt (if using Diamond Crystal Kosher Salt, increase to ⅔ cup)
    • ½ 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 tablespoon Butter, softened (see note)
    • 1 ½ cups Low-Sodium Stock or Water
    • Chopped onions, celery, carrots, and / or apples (if desired, to flavor the pan drippings)
    • 1 Lemon, halved

    Instructions

    • 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 ½ 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.

    Notes

    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.

    Nutrition

    Serving: 8oz | Calories: 329kcal | Carbohydrates: 2g | Protein: 43g | Fat: 15g | Saturated Fat: 13g | Cholesterol: 175mg | Sodium: 4920mg | Potassium: 2mg | Sugar: 9g | Vitamin A: 117IU | Calcium: 14mg | Iron: 1mg

    Related

    « Make-Ahead Mashed Potatoes
    Creamy Butternut Squash and Spinach Casserole »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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