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No Dry Brine This Time

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BluesnBBQ
BluesnBBQ Posts: 615
edited November -1 in EggHead Forum
As I posted yesterday, I was considering trying a dry brine for my turkey this year. I decided to go with a regular brine. I've been brining and smoking turkeys for over ten years, and I've never had any problems when I do them that way.

I do want to try a dry brine soon. Since this turkey is going to be part of my mother's Thanksgiving dinner, I don't want to try a dry brine until I'm sure it will produce good results.

I plan to try the dry brine on a whole chicken first. if that works well, I'll try it on a turkey breast, then a whole turkey.

I'll buy my turkey tonight after work, brine it Wednesday night, get up early Thursday to take it out and let the skin dry, and start cooking around 11:00 am.

Have a great Thanksgiving everyone!
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Always a good thing under pressure to go with what you know. I'm trying to do a side by side with a brined, dry brined, and plain turkey on Thursday. I'll post whatever happens.
    The Naked Whiz
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  • SoDakEgger
    SoDakEgger Posts: 122
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    I am dry brining this year. I have been reading about it in the usual cooking magazines and read the LA Times article someone posted here on the forum. If the Zuni Cafe in San Francisco dry brines the marvelous chickens they serve- that's a good enough endorsement for me.

    I almost got into an argument with the guy at the store where I bought the fresh turkey. He was trying to sell me the wet brine mix they have. I explained to him what I was planning on doing and he thought I was nuts and couldn't imagine where I was reading about such a foolhardy plan. I must be getting old because rather than arguing the point, I said I'd let him know how it turns out when I come in Friday to pick up some steaks.

    Whiz- I can't wait to read your side-by-side comparison.
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  • SoDakEgger
    SoDakEgger Posts: 122
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    I am dry brining this year. I have been reading about it in the usual cooking magazines and read the LA Times article someone posted here on the forum. If the Zuni Cafe in San Francisco dry brines the marvelous chickens they serve- that's a good enough endorsement for me.

    I almost got into an argument with the guy at the store where I bought the fresh turkey. He was trying to sell me the wet brine mix they have. I explained to him what I was planning on doing and he thought I was nuts and couldn't imagine where I was reading about such a foolhardy plan. I must be getting old because rather than arguing the point, I said I'd let him know how it turns out when I come in Friday to pick up some steaks.

    Whiz- I can't wait to read your side-by-side comparison.
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