Wet brining gives you some wiggle room if you’re nervous about overcooking, while dry brining rewards you with next-level flavor, juicy meat, and skin that crackles when you carve into it—all this and it’s simpler? Wet Brine Dry Brine What it is A salty soak that seasons the turkey from the outside in. Let the brine sit on the bird at least overnight or up to 2 days for a medium bird (12 to 14 pounds) and up to 3 days for a large turkey, before cooking.