Thanksgiving Guide: Dry Brine vs. Wet Brine for Perfect Turkey

The secret to creating a delicious Thanksgiving Day turkey is brining your bird beforehand, but just what technique works best?

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I've smoked and roasted my fair share of whole turkeys over the years, trying a variety of methods. However, regardless of my cooking technique, I've been committed to brining my turkey beforehand for improved flavor, texture, and moisture content. There are a couple of different ways to brine your bird, and when it comes to wet vs. dry brine, there are pros and cons on both sides of the aisle.

What is a Brine?

Before we get into the logistics of brining methods, let's talk about why brining is so important. According to Real Simple, brine—whether it's dry or wet—infuses meat with salt, which breaks down its muscle protein strands, allowing water to absorb into the muscles. The amount of salt you use will vary based on size and preference, but I generally use a tablespoon of kosher salt per pound. You can also add other ingredients to your brine, such as sugar, spices, or citrus zest.

Real Simple adds that there is a scientific reason why brining your bird produces such great results. While the turkey cooks, the muscles can't contract because the salt has destroyed its protein strands. This reduces the amount of liquid expelled from the bird, helping it retain moisture and leaving you with a deliciously juicy dinner. The difference between a wet and dry brine is in how the salt works.

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Dry Brine vs. Wet Brine

A wet brine is exactly what it sounds like. Using this method, you essentially just dunk your turkey into a large saltwater bath for the desired brining time. While in the brine, the water solution plumps the bird with infused liquid, and the salt helps the muscles retain that liquid during cooking. Brining times can vary based on turkey size, but you can view a guide below, thanks to the food resource website Epicurious.

• 12–14-lb. turkey: 16–18 hours
• 14–16-lb. turkey: 18–20 hours
• 16–18-lb. turkey: 20–22 hours
• 18–20-lb. turkey: 22–24 hours

A dry brine is the opposite of a wet brine in that no water is needed. All you need to do to execute this brining method is rub a generous amount of salt and/or spices on your bird. The salt then mixes with the turkey's juices and is reabsorbed into the meat. Real Simple notes that this concentrated brine breaks down muscle proteins and prevents them from squeezing out liquid during the cooking process.

Which is Better?

Both brining methods are effective ways of producing a moist and juicy turkey on Thanksgiving Day. The differences, however, come down to a few factors. For one, you may not have a large enough container in the refrigerator to fully submerge a turkey; therefore, a dry brine may be a better method if you want to save space. Additionally, handling a turkey that's sat in water for hours might create a slippery mess.

When it comes to flavor, a dry brine will produce a stronger, more intense flavor because of its direct contact with the meat. On the other hand, a wet brine will add much more moisture to your turkey than a dry brine due to the water. Personally, I've always opted for the dry brine method and have had great results. However, this year, I plan to try out the wet brine method to see how it goes. What method will you be trying?