Did anyone try the "Dry Brine" technique

Fidel · November 2008

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.

Ike · November 2008

I tried it with two 8 1/2 lb breasts, one spatch cocked and one not. We've eaten the spatch cock 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.

TRex · November 2008

Hey Rod, can you point me to this "dry brine" recipe?

Thanks,

jason

Fidel · November 2008

Ask and receive sir:

http://www.latimes.com/features/food/la-fo-turkeyrec19-2008nov19,0,7651771.story

BeerMike · November 2008

This is the brine recipe that I use.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&catid=1&func=view&year=2001&number=93304

Cheers,

BeerMike

TRex · November 2008

Will have to try this.

SunDiegoEgger · November 2008

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!

Herm · November 2008

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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Did anyone try the "Dry Brine" technique

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