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Dry brine for turkey
Dawgtired
Posts: 632
I read in a Southern cookbook I recently purchased that dry brining a turkey was absolutely the way to go. OK...anyone tried this yet and if so, what were the results?
Thanks!!!!!!!
Thanks!!!!!!!
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Comments
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I have read for the past couple of days the pros and cons of brining. I've read that wet brining tends to make the meat kinda watery. I plan to dry brine and see how it goes. Happy egging!LBGE, SBGE, BGE Compact Custom Table, Weber Genesis E 310, Weber Kettle, iGrill2, UltraQ and a 36” Blackstone
Kannapolis, NC -
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Started my first Dry Brine Saturday.
http://eggheadforum.com/discussion/comment/1866048#Comment_1866048
Thank you,DarianGalveston Texas -
I'd love to hear how you like the dry brine
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I started dry brining poultry after reading excerpts from the Zuni Cafe Cookbook, whose chef learned about it during an apprenticeship in France. I like the results better than wet brining. It locks moisture into the flesh nicely, and does not add much if any salty taste.
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The dry rub sounds interesting and will have to try at another time. I won't get my turkey tell tomorrow and won't have enough time to do the 3 day period. I am going with a wet brine for about 24 hours then about 24 hours sitting in the fridge over night to dry the skin out some. It worked pretty good last year. Try Oak Ridge Santa Maria rub mixed in with my brine then again on the bird right before it goes on the egg. I am also smoking a fresh ham. The XL is going to be full.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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