Should I salt or brine my turkey?
Why you should know this: Simply put, brining or salt the bird makes it moist and flavorful. Unless you’re buying a pre-brined turkey, don’t skip this step.
Why You Should Consider Salting Your Turkey
When salt is applied to raw poultry, juices inside are drawn to the surface. The salt dissolves in the liquid and forms a brine that is reabsorbed by the poultry.
The salt allows the muscle proteins to retain more of their own natural juices.
Advantage of salting: It’ll help you achieve crispy skin.
Disadvantage: Salting takes four times as long as brining.
Salting Method
Apply kosher salt — 1 teaspoon per pound — evenly inside cavity and under skin of breasts and legs.
(We prefer to use kosher salt over table salt because it's easier to distribute the salt evenly.)
Wrap tightly with plastic wrap (unless your recipe calls for air-drying at the same time as salting) and let rest in refrigerator 24 to 48 hours.
Why You Should Consider Brining Your Turkey
Salt in the brine seasons the turkey and promotes a change in its protein structure, reducing its overall toughness and creating gaps that fill up with water and keep the meat juicy and flavorful.
Advantage of brining: It’s faster than salting and can result in juicier lean cuts since it adds, versus merely retains, moisture.
Disadvantage: Brining inhibits browning, and it requires fitting a brining container in the fridge. It makes for less crispy skin.
Brining Method
We prefer to use table salt for brining since it dissolves quickly in the water.
For a 12 to 17 pound turkey: Mix 2 gallons cold water with 1 cup table salt; brine 6 to 12 hours.
For an 18 to 24 pound turkey: Mix 3 gallons cold water with 1½ cups table salt; brine 6 to 12 hours.
