Anyone ever "Dry Brine" a turkey?

afterburnt
afterburnt Posts: 7,892
in The Clubhouse
If so, how did it turn out?
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  • Viking64
    Viking64 Posts: 7,113
    afterburnt wrote: »
    If so, how did it turn out?

    Dry.

    And briny.
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  • afterburnt
    afterburnt Posts: 7,892
    Viking64 wrote: »
    afterburnt wrote: »
    If so, how did it turn out?

    Dry.

    And briny.

    So how do you prepare your bird now?
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  • NotaSuv
    NotaSuv Posts: 3,856
    dry brine and into the q, indirect heat...wood chips at the end optional but does add a nice taste.....
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  • Gardenstater
    Gardenstater Posts: 4,502
    edited November 2020
    I have always cooked mine upside down in a rack. You start out at a high temperature and gradually lower it in a couple of steps and then it is finished at around 225 for quite a while until it is done. You stuff it with aromatics like garlic, celery tops, carrots, onions, thyme, parsley and lemon juice and salt first and rub it all over outside with olive oil and salt and pepper. Makes a great gravy. The breast never is dry this way. If you're a crispy skin person not the greatest way. If you want crispier breast skin you can turn it over and put it under the broiler for a few minutes to finish. https://www.simplyrecipes.com/recipes/moms_roast_turkey/
    George / NJ

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  • Viking64
    Viking64 Posts: 7,113
    afterburnt wrote: »
    Viking64 wrote: »
    afterburnt wrote: »
    If so, how did it turn out?

    Dry.

    And briny.

    So how do you prepare your bird now?

    I have never cooked a turkey in my life.

    Cows > Pigs > Birds
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  • cmy330go
    cmy330go Posts: 2,341
    Due to turkey being on the drier side already, I think you'll have better luck with a regular brine. I think you'll just lose too much valuable moisture with a dry brine.

    https://www.youtube.com/watch?v=2zWHOEkBLAg

    I'd recommend doing something close to what is in this video. If you don't have the fridge space, just use an appropriate size cooler, and add ice to the brine.
    HT
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  • afterburnt
    afterburnt Posts: 7,892
    cmy330go wrote: »
    Due to turkey being on the drier side already, I think you'll have better luck with a regular brine. I think you'll just lose too much valuable moisture with a dry brine.

    https://www.youtube.com/watch?v=2zWHOEkBLAg

    I'd recommend doing something close to what is in this video. If you don't have the fridge space, just use an appropriate size cooler, and add ice to the brine.

    I am cooking it in a smoker and so far from what I gather dry brining will keep the skin from being rubbery. I hope I don't screw it up but I am cooking a shoulder roast, scallops, salmon and, lobster tails so there should be something edible when I am done.
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  • cmy330go
    cmy330go Posts: 2,341
    Wow! That sounds good, and also like a lot to shuffle. Hope all goes well!
    HT
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  • afterburnt
    afterburnt Posts: 7,892
    edited November 2020
    cmy330go wrote: »
    Wow! That sounds good, and also like a lot to shuffle. Hope all goes well!

    Thanks, that stuff is easy, the work is in the prep. I am also doing four sides, biscuits, and two desserts. :#
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  • rooftop59
    rooftop59 Posts: 8,121
    Bruce this is the recipe I have followed for smoking a turkey the last several years. It’s one of the best turkeys I’ve ever had.

    https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe
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  • afterburnt
    afterburnt Posts: 7,892
    Thanks Ivan I will check it out.
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