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Dry brining is better, according to this article
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greenenvy
Posts: 87
Just checking in for Thanksgiving turkey tips and noticed this timely article on my daily reads site Quartz
http://qz.com/554914/brining-turkey-is-the-worst-according-to-science/
(the title of the article is a bit misleading)
Whatchyallthink?
“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
Comments
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I have been doing it with chickens with great results. Next Turkey I cook I will dry brine first.
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And here's another article from Amazing Ribs that reinforces dry brining:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
As with most everything cooking-wise posted here-many ways to get you there.
Edit: for some reason the link takes you to a default page. Then a pain to find the article...or it could be operator error.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:And here's another article from Amazing Ribs that reinforces dry brining:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
As with most everything cooking-wise posted here-many ways to get you there.
Edit: for some reason the link takes you to a default page. Then a pain to find the article...or it could be operator error.
Link worked fine for me. Since we had to do the big dinner over the weekend, I'm going to try smoking a few turkey legs and thighs on Tday. Thinking of trying a dry brine on half, and a marinade on the other half for comparison.“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
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I just salted my bird.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Wet brining is best if done thru the equilibrium brining method. That requires some careful weighing and measurements, and a period of "resting" in the fridge. It has the advantage of pulling some flavors in if those are mixed with the brine. But it is a somewhat fussy method.
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I'm doing a dry brine this year. To hell with all the water!"I've made a note never to piss you two off." - Stike
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Water - the most abundant greenhouse gas. Eff that noise! DRY BRINE!!!
______________________________________________I love lamp.. -
For years and I mean years all I use is mortons tender quick right on the bird a least a day ahead. Rinse off well and cook on the grill. Wife and family will have it no other way. Good luck on what ever venture you cgoose.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
Similar to to the other articles but this guy weighed before and after for brined and unbrined chicken breasts. -
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