Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RAD on November 19, 2017, 09:06:44 PM
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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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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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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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Dry brine. Over and under the skin. And whatever Turtle said. You can ignore Tee.
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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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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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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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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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Great thinking, I'll have to see if I have a tray that fits into one of my coolers!
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Thanks for the quick and informative, maybe a little too informative ???, replies. Dry brine it is.
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Thanks for the quick and informative, maybe a little too informative ???, replies. Dry brine it is.
You asked ;)
Never ask a question unless you want answers :D :D :D :D :D
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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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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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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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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.
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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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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. .☆´¯`•.¸¸. ི♥ྀ.
Yes Pam, thawed it out in the fridge. Yep, one has to plan in advance. Five days to thaw in the fridge. Three days dry brine. One overnight dry with herb butter under the skin and over the bird.
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Is the last day with the bird un covered in the fridge Savannah?
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My two birds went in the fridge tonight with a dry brine
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I usually do a wet brine, but too am going to do a dry one. I have seen several places where they say to wash the turkey off when done brining and others not to. What have others here done with this issue?
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I usually do a wet brine, but too am going to do a dry one. I have seen several places where they say to wash the turkey off when done brining and others not to. What have others here done with this issue?
When I do a dry brine I never wash off the brine the next day before cooking, so I wasn't planning on doing it this time. Besides, part of the reason for letting it air dry in the icebox is to dry out the skin to help in making a nice crisp skin and washing off the brine would defeat this purpose, I would think.
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Thanks Rad, that is what I thought.