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Interesting thoughts on Brining.

acolleacolle Posts: 117
I was reading a few discussion on the brining topic this morning. Figured this article is worth sharing if anybody is still up in the air on planning.
https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]

Comments

  • I'm a dry-brine guy, all the way.  
    I have a very PigBeanUs


  • I like it when it's wet
    Large Egg

    Pig, KY 
  • lkapigianlkapigian Posts: 6,589
    edited November 2019
  • KKorkmazKKorkmaz Posts: 150
    Question about this, hoping this will keep me from having to make a separate thread. I want to use a wet bring for my turkey but I also want to leave it out overnight in my fridge to dry out the skin a bit. Is there anything wrong with brining on Tuesday overnight and leaving the turkey uncovered in the fridge overnight Wednesday to dry out the skin and ultimately cook on Thursday? Will this impact the brine at all?
    Chicago, Illinois
  • acolleacolle Posts: 117
    KKorkmaz said:
    Question about this, hoping this will keep me from having to make a separate thread. I want to use a wet bring for my turkey but I also want to leave it out overnight in my fridge to dry out the skin a bit. Is there anything wrong with brining on Tuesday overnight and leaving the turkey uncovered in the fridge overnight Wednesday to dry out the skin and ultimately cook on Thursday? Will this impact the brine at all?
    This is what I have traditionally done. Dropped it in brine late Tuesday night. Pulled it (dried it) late Wednesday. Then let it air chill in the fridge overnight before Thursday's cook.
    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
  • acolle said:
    KKorkmaz said:
    Question about this, hoping this will keep me from having to make a separate thread. I want to use a wet bring for my turkey but I also want to leave it out overnight in my fridge to dry out the skin a bit. Is there anything wrong with brining on Tuesday overnight and leaving the turkey uncovered in the fridge overnight Wednesday to dry out the skin and ultimately cook on Thursday? Will this impact the brine at all?
    This is what I have traditionally done. Dropped it in brine late Tuesday night. Pulled it (dried it) late Wednesday. Then let it air chill in the fridge overnight before Thursday's cook.
    Same here. And I egg it with a kinda-sorta mad max technique. Always comes out great. 

    This year I’m almost certain I’m gonna spatchcock it and then fridge sit. 
    It's a 302 thing . . .
  • Sea2SkiSea2Ski Posts: 3,925
    acolle said:
    KKorkmaz said:
    Question about this, hoping this will keep me from having to make a separate thread. I want to use a wet bring for my turkey but I also want to leave it out overnight in my fridge to dry out the skin a bit. Is there anything wrong with brining on Tuesday overnight and leaving the turkey uncovered in the fridge overnight Wednesday to dry out the skin and ultimately cook on Thursday? Will this impact the brine at all?
    This is what I have traditionally done. Dropped it in brine late Tuesday night. Pulled it (dried it) late Wednesday. Then let it air chill in the fridge overnight before Thursday's cook.
    +1.  My birds are drying right now. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • nolaeggheadnolaegghead Posts: 33,269
    We dry age in-part because we want to decrease moisture to concentrate flavor, now we're adding moisture to make it more "juicy"?  I'm losing my frikkin' mind on this forum!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • We dry age in-part because we want to decrease moisture to concentrate flavor, now we're adding moisture to make it more "juicy"?  I'm losing my frikkin' mind on this forum!

    I have a very PigBeanUs


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