Here’s How Much Salt You Need to Dry Out Turkey Brine
Dry brine is the simple act of sprinkling food (usually meat) with a solute (usually salt, but sometimes a mixture of salt and sugar) to flavor it. The salt draws moisture out of the meat, then the moisture dissolves the salt, allowing it to penetrate the meat, season it and keep it juicy. However, it is difficult to find clear recommendations on how much salt should be consumed.
According to Serious Eats , which recommends making a mixture of half a cup of Diamond Crystal Kosher Salt (or six tablespoons of Morton’s Kosher Salt) and two tablespoons of baking powder, the application should be “generous,” but generosity can be hard to measure:
Sprinkle the salt mixture generously over all surfaces, taking the mixture between thumb and forefinger, holding it 6 to 10 inches above the bird, and allowing the mixture to drip over the surface of the turkey for an even coating. The turkey should be well salted, but not completely covered in crust.
These instructions are fine if you’re good at cooking and seasoning, but they can be a bit of a hassle for beginners and precision experts (especially if you’re more of a baker and used to precision baking recipes). Luckily, Food & Wine magazine shared the salt to meat ratio in the November 2022 issue of their print magazine:
Plan on 3/4 to 1 teaspoon of Diamond Kosher salt per pound for large cuts of meat like beef chuck and any cut of pork or poultry. (This works out to 3 to 4 tablespoons per 12-pound turkey.
This may seem like a lot of salt, but if you sum up how many times you have eaten an over-salted turkey compared to how many times you have eaten an under-salted turkey, I think you will find that the latter is much tastier. general.
It should also be noted that diamond kosher salt has a larger crystal structure than other types of kosher salt, so be careful when changing brands. However, it is worth getting a Diamond as the larger bean size makes it easier to distribute evenly. Sprinkle and rub salt all over the bird, making sure it gets under the skin so that the salt is in direct contact with the breast. Leave to salt on a wire rack without a lid in the refrigerator for at least 24 hours and roast as usual.