Interesting thoughts on Brining.

acolle

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

PigBeanUs

I'm a dry-brine guy, all the way.  

HogFather

I like it when it's wet

lkapigian

waiting on @FlyOverCountry

KKorkmaz

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?

acolle

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.

HendersonTRKing

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. 

Sea2Ski

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. 

nolaegghead

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!

PigBeanUs

nolaegghead said:

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!