Turkey is a non-negotiable part of any Thanksgiving feast, but it also has a bit of a nerve-wracking reputation for ending up dry and flavorless. The best solution—or rather, solutions—we’ve found to prevent dull and dusty birds is to brine them. Brining techniques mostly takes time, and not a lot of fuss, and we think the results are well worth the little extra effort they entail. Learn more about the benefits of the two key brining methods—wet and dry—to determine which will be the right choice for you Thanksgiving centerpiece.

Your Brining Primer

If seeing is believing, we think you’ll be brining this year’s turkey after you preview the process in the video below.

What is Brining?

Brining is a process of marinating any lean meat—and in this case, turkey—in a salt mixture. The salt seals in the juices of the turkey and works to breaks down tough muscle proteins, resulting in more tender, succulent meat. Before the advent of refrigeration, brining was one method used to preserve meat. But the idea still works today, and it’s still one of the best ways to add moisture and flavor to meat. Whether the brine is wet or dry, both techniques work by slowly letting a salt mixture absorb into the turkey.

Step-by-step Instructions for Brining a Turkey

There are two ways to go about brining—wet or dry—but which you choose will depend on the results you’re looking for and the time you have to dedicate to it. We’ll walk you through the details of what each method means and what it does, and, of course, we’ll show you how to do it yourself with step-by-step instructions.

With a wet brine, your turkey soaks in a bath made of salt, water and the herbs or spices of your choice for 8 to 12 hours. The longer you leave your turkey to soak, the more flavorful it generally becomes. However, leaving your turkey in a wet brine for more than a day is typically not recommended.

If you’re planning to wet brine your turkey, make sure you have space in your refrigerator where the turkey can sit in a large stockpot, bucket or brining bag. It’s crucial that your turkey stays in the refrigerator the whole time it’s brining to ensure the meat is safe from bacteria.

What You’ll Need

• Large clean bucket, brining bag or stainless-steel stockpot.
• 2 gallons cold water
• 2 cups kosher salt

Steps for Wet Brining

1.  In large clean bucket, brining bag or stainless-steel stockpot, mix 2 gallons cold water and 2 cups kosher (coarse) salt until salt is dissolved.

2.  Add turkey. Brine should cover the bird. Cover; refrigerate 8 to 12 hours.

3.  Remove turkey from brine; thoroughly rinse under cool water, gently rubbing inside and outside to release salt.

4.  Pat dry inside and out with paper towels.

Dry brining, sometimes referred to as “pre-salting,” works along the same lines as wet brining, but—no surprise here—without water. A dry brine typically takes about twice as long as a wet brine, and advocates of the method tout its ability to produce a bird with crispier skin (along with the expected improvements that brining creates). As with wet brining, you can add spices and herbs to your liking in the brine mix.

What You’ll Need

• Baking sheet
• Aluminum foil
• 2 cups kosher salt
• Whole turkey, thawed

Steps for Dry Brining

1.  Pat your turkey dry with paper towels to make sure there is no excess moisture.

2.  Rub 2 tablespoons of salt into the cavity of the turkey, then rub remainder on body of turkey.

3.  Transfer to baking sheet, loosely cover with aluminum foil, refrigerate for 12 to 24 hours—the longer you brine, the more flavorful your meat will be.

4.  Remove aluminum foil for last 2 hours but keep in fridge.

5.  Place in pre-heated oven and roast according your recipe’s directions.

When you’re ready to cook your perfectly brined bird, be sure to learn How to Cook a Turkey so it’s no less than a flavorful, crowd-pleasing success!