Thanksgiving Turkey Brines: Wet Brine vs. Dry Brine | Traeger Grills

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can be used for a different flavor profile.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness but can be more expensive.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried herbs are more shelf-stable and cheaper.

apple cider

🥗Healthier: apple juice

💰Cheaper: water with vinegar

Apple juice provides sweetness without the fermentation.

Introduce the concept of brines, explaining the difference between wet and dry brines.

Discuss the importance of brining for moisture and flavor in turkey.

Explain that the foundation of a wet brine is water and salt, and suggest different sugars like brown sugar or honey.

Prepare the wet brine by adding water, kosher salt, brown sugar, and black peppercorns to a large bucket.

Squeeze a couple of lemons into the brine and leave the whole lemons in the mixture.

Remove the neck and gizzards from the turkey and ensure the cavity is clean.

Submerge the turkey in the brine, ensuring it is fully covered and there are no air pockets.

Place the brining turkey in a cooler or refrigerator, keeping it below 41 degrees Fahrenheit.

Discuss the option to brine multiple turkeys in the same brine if done simultaneously.

Introduce the dry brine method, explaining it involves seasoning the turkey without submerging it in liquid.

Mix kosher salt, ground black pepper, brown sugar, and lemon zest for the dry brine.

Season the turkey thoroughly, including the cavity and all exterior surfaces.

Place the seasoned turkey on a wire rack to allow air circulation.

Let the dry brined turkey sit in the fridge for 12 hours before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens