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Did anyone try the "Dry Brine" technique

FidelFidel Posts: 10,168
edited 1:22PM in EggHead Forum
I did, and it was terrific. I used a little more salt than the recipe called for. End product was not salty at all, had excellent skin, and a moist flavorful bird. I am quite impressed with this method and plan to try it with a chicken soon. The gravy was some of the best ever as well. I don't know if I just hit the jackpot with the bird I bought or if the method really works this well.

I know Whiz was doing some side-by-side testing to validate, but was wondering if anyone else tried it.


  • IkeIke Posts: 60
    I tried it with two 8 1/2 lb breasts, one spatch cocked and one not. We've eaten the spatch **** and it was very, very good, not at all salty. It was our first turkey, so nothing to compare it to. And like you, it didn't take long to wonder how it would work with a chicken.
  • TRexTRex Posts: 2,708
    Hey Rod, can you point me to this "dry brine" recipe?


  • BeerMikeBeerMike Posts: 231
    I think it's time for another beer! 
    Beer drinking since 1984
    BGEing since 2003
    2 Large BGEs 
  • TRexTRex Posts: 2,708
    Will have to try this.
  • We did! We dry brined a 16 plus pound turkey for three days, then left it uncovered in the fridge for half a day on Thursday, using the amount of salt from the article. It turned out great, much easier than wet brining. Used the mad max preparation, of course, and it was the moistest bird ever! The turkey was not salty at all, but the drippings were a little bit more salty than normal. We just didn't need to add salt to the gravy. We will definitely do it again! Happy leftovers!
  • HermHerm Posts: 206
    I tried it and thought it was excellent. Very juicy and just the right amount of seasoning. Although it was my first Mad Max Turkey, so I'm not sure which was more responsible for the amazing turkey, the brine or the egg.
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