Food - Drink
Is A Dry Or Wet Brine Better For Turkey?
By MEGGAN ROBINSON
There are two types of brining methods you can choose from when preparing turkey to make the meat turn out more juicy and moist. Both wet and dry brining use the powers of salt and time to make meat more flavorful and tender, but in the case of a whole turkey, one of these methods is better than the other.
Wet brining involves submerging meat in a salty brining liquid, and this method infuses more moisture into the turkey and takes less time. However, you'll need a large vessel for this process, plus a whole lot of fridge space, and you'll have to keep the fridge temp below 40 degrees F at all times to reduce the risk of foodborne illness.
Dry brining involves rubbing the turkey with a salty-based mixture and letting it sit; this method is simpler, produces a more flavorful turkey with crispier skin, and the only liquid in the turkey will be its natural juices, rather than excess water. Dry brining takes a little longer than wet brining — about one to three days — but it's totally worth it.