Author Topic: Wet or Dry Brine Turkey?  (Read 2583 times)

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Offline RAD

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Wet or Dry Brine Turkey?
« Reply #-1 on: November 19, 2017, 09:06:44 PM »

If you plan on brining your turkey this year will you use a wet or dry brine and why.

I am plan on using a dry brine this year because I’ve had really good results with using a dry brine on steaks and ribs, but I am concerned about drying out the white meat.
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Offline teesquare

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Re: Wet or Dry Brine Turkey?
« on: November 19, 2017, 10:15:19 PM »
You have no need to worry RAD. The dry brine will help to dry the skin - but it will actually help the meat retain moisture.

And...it you really are afraid to risk it completely - then after the dry brine....place a basket weave of bacon on the breast. Kind of like a "vest" to dress him up.... ;) It will help keep the turkey warm and cozy in the cooker... and JUICY! :D
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Offline Ka Honu

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Re: Wet or Dry Brine Turkey?
« Reply #1 on: November 19, 2017, 11:13:46 PM »
Only tee would play "dress up" with a turkey and a vest. I guess his Barbie dolls were starting to look a bit "tattered."

But he's right about the dry brine - the meat is juicy and the exterior dry enough to soak up the smoke and/or give a crispy skin.

I generally dry brine a turkey for about 48 hours (uncovered in the fridge) and have always had excellent results.

As they say, "Just sayin'..."
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Offline Pappymn

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Wet or Dry Brine Turkey?
« Reply #2 on: November 19, 2017, 11:35:36 PM »
Dry brine. Over and under the skin. And whatever Turtle said. You can ignore Tee.


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Offline Ka Honu

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Re: Wet or Dry Brine Turkey?
« Reply #3 on: November 20, 2017, 12:39:53 AM »
And whatever Turtle said. You can ignore Tee.

I appreciate the support, Pappy, but I don't know if I can afford to get "elevated" to your forum dues level.
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Offline akruckus

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Re: Wet or Dry Brine Turkey?
« Reply #4 on: November 20, 2017, 02:44:11 AM »
Wet because its cold outside and ice and a bucket frees up room in my fridge.  I only have 1 fridge and its the dreaded side by side, need all the free space I can get.  I would love to do dry brine, especially since we fry our turkey, but space does not allow it.
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Offline teesquare

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Re: Wet or Dry Brine Turkey?
« Reply #5 on: November 20, 2017, 07:19:11 AM »
And whatever Turtle said. You can ignore Tee.

I appreciate the support, Pappy, but I don't know if I can afford to get "elevated" to your forum dues level.

O.K. Turtle...back in your shell...you old snapper...and the dolls I borrowed are in the mail on their way back to you - their rightful owner.   :o:D And Pappy....DO NOT make me call and tell the local constabulary that you have cut your ankle bracelet and escaped house arrest AGAIN...  8) :D ;D

Wet because its cold outside and ice and a bucket frees up room in my fridge.  I only have 1 fridge and its the dreaded side by side, need all the free space I can get.  I would love to do dry brine, especially since we fry our turkey, but space does not allow it.

so....why not use a cooler with a good layer of ice then a plate or tray...and place the turkey on it? I have thawed and brined many this way. Wet or dry.....A bucket shaped Gott or Igloo "water cooler" style works great for a wet brine as well....
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Offline akruckus

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Re: Wet or Dry Brine Turkey?
« Reply #6 on: November 20, 2017, 09:13:51 AM »


Wet because its cold outside and ice and a bucket frees up room in my fridge.  I only have 1 fridge and its the dreaded side by side, need all the free space I can get.  I would love to do dry brine, especially since we fry our turkey, but space does not allow it.

so....why not use a cooler with a good layer of ice then a plate or tray...and place the turkey on it? I have thawed and brined many this way. Wet or dry.....A bucket shaped Gott or Igloo "water cooler" style works great for a wet brine as well....
[/quote]

Great thinking,  I'll have to see if I have a tray that fits into one of my coolers!
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Offline RAD

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Re: Wet or Dry Brine Turkey?
« Reply #7 on: November 20, 2017, 09:38:36 AM »
Thanks for the quick and informative, maybe a little too informative ???, replies. Dry brine it is.
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Offline TMB

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Re: Wet or Dry Brine Turkey?
« Reply #8 on: November 20, 2017, 09:47:08 AM »
Thanks for the quick and informative, maybe a little too informative ???, replies. Dry brine it is.
You asked  ;)

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Offline Pam Gould

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Re: Wet or Dry Brine Turkey?
« Reply #9 on: November 20, 2017, 10:28:09 AM »
It's 31º in garage as we speak..perfect for dry brining a turkey in a cooler, works great this time of year.   .☆´¯`•.¸¸. ི♥ྀ.
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Offline Ka Honu

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Re: Wet or Dry Brine Turkey?
« Reply #10 on: November 20, 2017, 11:08:01 AM »
It's 31º in garage as we speak..perfect for ...

Uh, Pam, 31o in the garage is only perfect for... moving. Far.
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Offline Pam Gould

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Re: Wet or Dry Brine Turkey?
« Reply #11 on: November 20, 2017, 11:32:26 AM »
It's 31º in garage as we speak..perfect for ...

Uh, Pam, 31o in the garage is only perfect for... moving. Far.
is my room ready yet?  just sayin   .☆´¯`•.¸¸. ི♥ྀ.
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Offline Savannahsmoker

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Re: Wet or Dry Brine Turkey?
« Reply #12 on: November 20, 2017, 11:49:29 AM »
For the first time in many years I am dong a simple dry brining of a 14 lb Turkey.

My dry brine:
6 Tbsp of Sea Salt. 
2 Tbsp of fresh thyme
2 Tbsp of fresh sage
2 Tsp of fresh rosemary.
3 cloves of garlic

Grind the above and add two tablespoons to the cavity.  Rub the remaining all over the bird.
Place in an oven bag, close tight, place on pan and in the fridge for 3 days.
Grind the above and add two tablespoons to the cavity.  Rub the remaining all over the bird.
Place in an oven bag, close tight, place on pan and in the fridge for 3 days.
Turn over every 12 hours and end with the breast side down.
« Last Edit: November 20, 2017, 06:51:19 PM by Savannahsmoker »
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Offline Pam Gould

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Savanna Re: Wet or Dry Brine Turkey?
« Reply #13 on: November 20, 2017, 01:55:01 PM »
For the first time in many years I am dong a simple dry brining of a 14 lb Turkey.

My dry brine:
6 Tbsp of Sea Salt. 
2 Tbsp of fresh thyme
2 Tbsp of fresh sage
2 Tsp of fresh rosemary.
3 cloves of garlic

Grind the above and add two table spoons to the cavity.  Rub the remaining all over the bird.
Place in an oven bag, close tight, place on pan and in the fridge for 3 days.
Turn over every 12 hours with the breast side down last.
Is bird already thawed when you do this? mine isn't yet but it's thawing..I'm sure it can't hurt but might soggy up the bird some.   .☆´¯`•.¸¸. ི♥ྀ.
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