Ever Dry Brine A Turkey? - Kimber Forum

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Old 11-13-2017, 01:00 PM   #1
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Ever Dry Brine A Turkey?

I've roasted, grilled, smoked and deep fried turkeys. No matter how I've cooked the turkey I always brine it for 24 hrs in a water, salt and spice solution in a 5 gal. bucket. Recently I've heard about dry brining getting the same results without the water solution and bucket. Basically you use a salt rub both inside and on the outside of the turkey then wrap it in plastic wrap and put it in the refrigerator for 24 hours. My question is, has anybody here tried dry brining and how did it turn out? I'm thinking about trying it on our Thanksgiving bird this year.
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Old 11-13-2017, 01:18 PM   #2
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Never heard of it, but you have my attention. Interested in hearing the responses myself
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Old 11-13-2017, 01:20 PM   #3
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Never tried it either. Seems like the salt rub would pull the moisture out.
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Old 11-13-2017, 01:24 PM   #4
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Nope, I always wet brine mine. This is the first I've heard of the dry version. Let us know if you use it. Found this: https://www.bettycrocker.com/how-to/...BoCiWwQAvD_BwE

Makes a comparison between the wet & dry methods. I have noticed with the wet version the skin does not stay crispy, even after having it sit uncovered overnight in the refrigerator to dry out.

This year, I'm sitting back and relaxing, no cooking for me! Having the whole meal catered! It could be the start of a new tradition, if not I will be cooking next year! I am making a few dishes, just not stressing out and going overboard like I usually do every year!
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Old 11-13-2017, 01:31 PM   #5
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So, here's another question for you....stuffing or dressing?
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Old 11-13-2017, 02:04 PM   #6
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I would think the dry brine would dry it out when left to sit. I salt mine inside and out, veggie oil it and sprinkle Lowery's season salt on outside liberally, tent it and load into oven with sage stuffing inside! Always tasty IMO!

My son used to do the Chef Wolfgang Puck wet brining method when he lived at home and it was good but not worth the effort and expense IMO!
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Old 11-13-2017, 02:29 PM   #7
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Yes, I have. The turkey was flavorful and moist. The only issue I had is that the skin wasn't quite as crisp as I would have preferred. But both white and dark meat were moist, which isn't always easy when roasting a turkey.
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Old 11-13-2017, 02:49 PM   #8
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Originally Posted by starnovi View Post
So, here's another question for you....stuffing or dressing?
That's a sticky topic in the Tejan Household. Ms Tejun, being from the Northeast, prefers stuffing, but it tends to be low in seasoning.... and being from Louisiana, I like things spicy.

I grew up with having cornbread dressing at our family gatherings and she does not like it. We've decided we are going to try and come up with some kind of hybrid as a settlement on this topic
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Old 11-13-2017, 02:56 PM   #9
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Here is one of the best articles I found on "How To Dry Brine" so far. They briefly touch on the science of how the salt in the brine effects the moisture in the meat. This is from Thermoworks Blog, for those not familiar with Thermoworks they make some of the best food thermometers on the market.
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Old 11-13-2017, 03:02 PM   #10
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Cornbread dressing...YUM
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