Brining then drying in refrigerator?

Hill_Country_BGE

I'm planning to brine a big turkey (24 lbs or so) for between 24-36 hours and then let it sit in the fridge for about 10 hours to dry the skin.  Am I negating the effects of the brine by doing that?  My gut tells me no (and I think I've done it with chicken) but I'm not sure - purpose of drying is to make the skin a little crispier when smoked (I'm sort of iffy on whether that actually works but...)

HDumptyEsq

It makes a sticky film over the skin called a pellicle. It helps smoke adhere to the skin.

billyray

Also, the rest in the fridge allows the salt from the brine to disperse through out the bird.

The Cen-Tex Smoker

It will absolutely make the skin crispier and this is exactly the way you are supposed to do it after a brine. You are 100% on the right track. 

Hill_Country_BGE

Thanks all!

Cross your fingers.  First whole turkey I've done on the Egg, did a couple bone in breasts last year and turned out great, but I didn't have to worry about white/dark meat temperature difference on those.  I'm putting it on at between 300-325 with temperature probes in breast and thigh and lettin it go.

caliking

The Cen-Tex Smoker said:

It will absolutely make the skin crispier and this is exactly the way you are supposed to do it after a brine. You are 100% on the right track. 

+1

dihtn

Do you leave it completely exposed in the fridge or do you wrap it with something?

DMW

dihtn said:

Do you leave it completely exposed in the fridge or do you wrap it with something?

Completely exposed. I put cooling racks on a sheet pan and put the meat on the racks. You want air to be able to circulate around the meat. Sometimes I'll put a small fan in the fridge to keep air moving. When the compressor of the fridge runs it dries the air as part of the process. At least on a frost free fridge, which all recent ones are.

dihtn

Thanks.  I suppose I could just put it on the V-rack?

DMW

dihtn said:

Thanks.  I suppose I could just put it on the V-rack?

Don't see why not, you will get juice, so make sure you have a pan under the v rack with sides. A flat cookie sheet with the v rack on it would be a big mess in the morning.

dihtn

Thanks again for the tips!!

Terrebandit

So you dry the skin and then put oil/butter on it just before it goes in the egg?

henapple

Alex, what is... "what I'm doing to my liver this weekend"?

Aquacop

Another quick question, do you rinse the brine off prior to air drying in the fridge or after?

DMW

Terrebandit said:

So you dry the skin and then put oil/butter on it just before it goes in the egg?

Yes

DMW

Aquacop said:

Another quick question, do you rinse the brine off prior to air drying in the fridge or after?

Rinse as soon as you take it out of the brine, then pat dry and put in the fridge.

bodski

How long can you let it air dry? If I put it in the fridge before bed tonight, it will probably be 14 - 15 hours before it goes in the Egg. Is that OK?

Mattman3969

henapple said:

Alex, what is... "what I'm doing to my liver this weekend"?

You must have chosen "Alcihol for $500"

DMW

bodski said:

How long can you let it air dry? If I put it in the fridge before bed tonight, it will probably be 14 - 15 hours before it goes in the Egg. Is that OK?

Yes, that will be fine. Most say up to 24 hours. Due to timing last weekend I went 30 hours and it was fine.

Aquacop

Thanks for the help

tdub4

Do you still baste if the turkey has been brined?

DMW

tdub4 said:

Do you still baste if the turkey has been brined?

Yes, I did. I didn't time my basting, just when did it when I remembered to. With 1/2 bottle wine + 2 stick of butter, there is plenty of fluid in the pan for basting after the 1st hour or so.

500

tdub4 said:

Do you still baste if the turkey has been brined?

I'm not basting.  The Egg retains moisture very well, and I think basting prevents the crispy skin and doesn't add moisture to the bird.  Keep the lid closed and rely on the approximate time but more importantly temp.  Just my opinion. 

Hill_Country_BGE

I was just planning to throw a couple sticks of butter (sliced) on top of it the last couple hours of the cook.  Then wrap it up.