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Turkey skin drying; how long is too long?

500500 Posts: 2,647
edited 2:06AM in EggHead Forum
So I'm brining the bird today so that I can take it out of the brine after 12 hours at around 10:30pm tonight. Then I was going to let it dry uncovered in the fridge until morning, another 10 hours before taking it out to come to room temp as the Egg gets going at a steady 325 for a projected noon Thanksgiving meal. I feel confident on everything except I've never dried out the bird for that long. Is it too long? I'm planning 15 minutes per pound so that puts a 14# bird at around 3.5 hours to get to 160 breast before resting.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • stikestike Posts: 15,597
    many methods that call for drying the turkey or chicken skin say to do it overnight
    ed egli avea del cul fatto trombetta -Dante
  • Little ChefLittle Chef Posts: 4,725
    500: My turkey is brining as I type...my preferred method for sure. No problem drying it overnight at all. Place it on a rack of some sort so the bird doesn't sit in the puddle in the pan. Be sure to rinse the brine off very very well, inside and out, and/or a short soak in fresh water, then pat dry before placing in the fridge. Also, a warning for when you remove the bird from the fridge...additional liquid will accumulate in the cavity overnight. It will be pink in color. #1, Don't tilt the bird when removing of you may end up with an unwelcomed gross wet shirt :S #2, Be sure to dump that accumulated liquid down the sink before cooking. Also no real reason to feel you need to bring the bird to room temp. Happy Thanksgiving! Hope it is your best bird ever! :)
  • jeffinsgfjeffinsgf Posts: 1,259
    I'd forgo the room temp thing. That's more for beef than poultry.
  • 500500 Posts: 2,647
    Thanks for the tip. Never dried one out that long before. Looking for the crispy skin I didn't get last year. Got the taste, tenderness, and smoke part down but the skin wasn't there. Not trussing this year either, to get the all over crispy skin, from the pages of Amazing Ribs.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • PhilsGrillPhilsGrill Posts: 2,256
    Don't be surprised if your bird is done early.
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