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Thanksgiving often brings a mix of countless brining techniques, controversial side dishes, and family squabbles. No wonder hosting can feel overwhelming. Unless you have The Perfect Stuffing, of course. This series is all about everything Thanksgiving, guiding you in preparing dishes that will grace your table year after year—even if it can’t help you keep your relatives in check.
Turkey absolutely needs salt. You can’t skip or skimp on it. Salt does more than just make the meat salty; it makes it taste delicious, and helps break down tougher fibers in the bird, resulting in a more tender bite. Dry brining—also known as salting—is a well-loved method to enhance flavor and tenderize your turkey, and with good reason: It’s simple, effective, and doesn’t take up as much fridge space as a wet brine. The key to dry brining is using the right amount of salt based on the weight of your turkey, which is why I swear by ratios instead of rigid recipes when preparing my turkey.
What exactly is a dry brine?
Dry brining is simply sprinkling a food (typically meat) with a solute (usually salt, sometimes mixed with sugar) to season it. The salt draws moisture out of the meat, and that moisture dissolves the salt, allowing it to soak into the flesh. This not only flavors the meat but also keeps it juicy while tenderizing by breaking down some proteins. It's perfect for those with smaller fridges (as wet brining takes up much more space) and consistently results in flavorful birds. Plus, it reduces moisture on your turkey's skin, leading to a crispier texture after roasting. However, finding exact guidelines on how much salt to use can be tricky.
How much salt should you use when dry brining a turkey?
According to Serious Eats, which suggests creating a blend of half a cup of Diamond Crystal kosher salt (or six tablespoons of Morton’s kosher salt) and two tablespoons of baking powder, the application should be ‘generous.’ But determining how much is ‘generous’ can be difficult:
Sprinkle the salt mixture generously over all surfaces of the turkey by pinching the mixture between your thumb and fingers, holding it 6 to 10 inches above the bird, and letting it rain down for even coverage. The turkey should be well-coated in salt, but not fully encrusted.
These guidelines are helpful for those familiar with cooking and seasoning, but they might be challenging for beginners or those who are more used to the precision of baking. Fortunately, Food & Wine magazine shared a salt-to-meat ratio in the November 2022 issue of their print magazine:
For larger cuts of meat like beef chuck or any type of pork or poultry, plan on using 3/4 to 1 teaspoon of Diamond Kosher salt per pound. For a 12-pound turkey, this equates to about 3 to 4 tablespoons of salt.
That might seem like a lot of salt, but when you think about how often you've had turkey that’s either over-seasoned versus under-seasoned, I think you'll find the under-seasoned version is far more common.
It’s also important to note that Diamond Kosher salt has larger crystals than other Kosher salts, so be mindful if you switch brands. Still, Diamond is the best choice for beginner briners. The larger grain size makes it easier to distribute evenly, and it’s much harder to accidentally over-salt when using a salt with such a large, airy structure. (Compare a tablespoon of Diamond with a tablespoon of a different salt. Weigh them—Diamond will be noticeably lighter.)
Simple dry brine recipe for turkey
Ingredients:
Diamond Kosher salt, 1 teaspoon for each pound of turkey
Optional: Baking powder, 1/4 teaspoon per pound of turkey
1 turkey (completely thawed, giblets removed, preferably spatchcocked)
Combine the salt and baking powder (if using) in a small bowl. Generously sprinkle and rub the salt all over the turkey, ensuring to get under the skin so it makes direct contact with the breast. The turkey should be coated with a glittering layer of salt, but not caked on. If any areas remain uncovered, add a little more salt. Let the turkey brine on a wire rack, uncovered, in the fridge for 24-48 hours. Before roasting, shake off any excess salt if desired. Roast as you normally would.
