Brining Poultry: Wet & Dry Methods

What is brining?

Brining, whether using the wet or dry method, is a key technique to maintain meat's juiciness and freshness during cooking. The wet method involves immersing meat in a saltwater solution, enhanced with spices and herbs like our Northwest Forest Brine.

In contrast, the dry method, a more recent approach, utilizes dry ingredients, primarily salt, to draw out surface moisture and enhance flavor and tenderness by reabsorbing both the moisture and seasoning.

How to brine

The Wet Method
You’ll start by adding one 8oz package of salt (or our Northwest Forest Brine) to 2 quarts of water in a large pot and bring the solution to a rolling boil. Stir to dissolve the salt and sugar, take off the heat, then let sit for 5-10 minutes. Add another 2 quarts of cold water and wait for the brine to return to room temperature (this is important to avoid accidentally cooking your turkey in the hot brine).

Place the turkey and the brine into a large container or food grade plastic bag and keep in the refrigerator for up to 24 hours before cooking. The turkey will absorb the flavors, resulting in a deliciously seasoned and juicy bird when cooked.

Dry Method
Carefully rub salt or the Northwest Forest Brine all over the turkey, including under the skin and inside the cavity. Then place the turkey in the refrigerator in a large container or food safe plastic bag for one hour per pound of turkey. Rinse off the brine and be sure to pat dry the turkey for crispy skin. 

Pro tip: Get a brining bag for your turkey online or at your local grocery store. It simplifies fridge storage.

Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry.

Bonus! This favorite recipe of ours is perfect for a lightly sweet brine.