Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Dry Brine - Too Much Salt?

BluesnBBQBluesnBBQ Posts: 615
edited 6:45PM in EggHead Forum
Hi everyone, long time no post. But I'm still Egging.

This year for Thanksgiving I'm doing a 7 lb. turkey breast. I decided to dry brine it instead of using a wet brine.

When I was applying the salt I thought the right amount was 1 tablespoon per pound. It turns out it's 1 tablespoon per 5 pounds. Doh! I used around 7 tablespoons, plus about 4 tablespoons of brown sugar.

Should I rinse some of the rub off? I started it last night, and my plan is to keep it in a container until tomorrow night. Then I'll put it on a rack in the fridge to air dry the skin some.

I'm not too worried because I did a test run this weekend with some cornish game hens. I used 3 tablespoons of salt for about 3 pounds or bird and they didn't turn out too salty. But I would appreciate any advice.

Comments

  • PhilsGrillPhilsGrill Posts: 2,256
    I would wash it all off and try again. It will be too salty if left that way.

    Oh, I hope that was a fresh turkey breast that wasn't already brined.
  • Yeah, it was a fresh one. Same Kind I've used countless times with a wet brine.
Sign In or Register to comment.
Click here for Forum Use Guidelines.