Brining vs. Salting (The Turkey, That Is)

If you watch the Food Network on a regular basis like I do, you would have noticed that they talk about a technique for turkey-cooking called "brining." There is another method that I saw used in Bon Appetit Magazine called "salting." What's the difference? What are brining and salting? What's the better method for cooking your turkey? Read on to find out!

BRINING, is basically submerging the whole turkey in a seasoned liquid. The most basic brine is just simple salt water. But you can add other flavors like peppercorns, dried herbs and spices, maybe some garlic or other aromatics, and of course, salt.
Brining the turkey allows that flavorful liquid to penetrate the meat and make it juicy and moist - and don't forget flavorful.
How do you brine a turkey? Make sure you have room in the fridge first! Find a container that will hold the turkey with enough room to cover it with liquid. The basic formula for a brine is 1/2 to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). So, if you need 4 gallons of liquid to cover the turkey, you need about 4 cups of salt. Add other seasonings as desired and let the turkey sit for 6-8 hours, or overnight. If you don't have room in the fridge, you can add ice to the brine to keep it cool, but make sure to replace the ice once it melts! Remove the turkey from the brine, pat it dry, and cook as normal.

SALTING, is a technique similar to brining in that it bring lots of flavor to the party, but it is different in that you are not using a liquid. The salt draws moisture to the surface of the turkey, where it combines with the salt and the other seasonings. Eventually, that flavorful salted liquid is reabsorbed by the meat, making it moist and flavorful just like a brine.
How do you salt a turkey? Combine kosher salt with herbs (think rosemary, thyme, basil, sage, bay leaves, etc.), cracked black pepper, some lemon zest, and maybe some minced garlic. Rinse the turkey inside and out, but don't pat dry. Place the turkey on a baking sheet lined with parchment paper. Rub the salt all over the turkey and cover with more parchment paper and then a layer of foil (don't let the foil touch the turkey). Set in the fridge overnight (18-24 hours). Rinse the turkey again, pat very dry, rub with butter and roast as normal, basting with pan juices.

Which technique is better? It's all about your preference. Both techniques turn out a flavorful and juicy turkey. Salting is a little bit more involved than brining, but brining can take up a ton of room in the fridge, and you will have to keep an eye on it if you're using ice to keep it cool. I have tried both, and I prefer salting to brining, but that's just me. It's all up to you now. You can search the Food Network for brine recipes, and Bon Appetit magazine for salting recipes. It's all up to you now! Good luck!