Turkey Brining "science"

Traditional vs. Dry Brine—Which is Better?

I vastly prefer dry-brining. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored end results.

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Adding baking powder to a dry brine can also improves your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them crisp and brown more efficiently, but it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to your skin as it roasts.

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Should I Brine a Kosher, Enhanced, or Self-Basting Turkey?

All of these types of turkeys have already been treated with salt and do not need to be brined again.

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What About The Flavored Brines?

First off, don't try to brine your turkey or chicken in cider (or any other acidic marinade, for that matter). Don't do it. Just don't. The acid in the cider will begin the denaturization process of the meat, effectively "cooking" it without heat. The results? Ultra-dry meat with a wrinkled, completely desiccated exterior like this:

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Adding baking powder to a dry brine can also improves your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them crisp and brown more efficiently, but it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to your skin as it roasts.

Click to expand...