Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brining then drying in refrigerator?

I'm planning to brine a big turkey (24 lbs or so) for between 24-36 hours and then let it sit in the fridge for about 10 hours to dry the skin.  Am I negating the effects of the brine by doing that?  My gut tells me no (and I think I've done it with chicken) but I'm not sure - purpose of drying is to make the skin a little crispier when smoked (I'm sort of iffy on whether that actually works but...)


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