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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

Dry Brining?

BluesnBBQBluesnBBQ Posts: 615
edited November -1 in EggHead Forum
I've been reading about dry brining a turkey, and I might try this method this year.

With dry brining, you rub the skin with salt and let it sit in the fridge for three days. Then you let it rest in the fridge uncovered overnight (to help the skin get crisp).

Has anyone done a turkey this way? If I do this, I'll have to buy my turkey tonight and get started.

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