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Turkey Breast Dry Brine Question

Ragingirishman2
Ragingirishman2 Posts: 473
in EggHead Forum
I’m going to smoke a turkey breast tomorrow. I want to salt it tonight and keep it in the fridge uncovered over night to aid in crisping the skin. Should I use oil on the skin tonight or just salt it? Tomorrow before she goes on should I oil and season with garlic and pepper? I’m not sure if I do it all tonight or if this should be a two stage process?
XL BGE
Plainfield, IL.
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Comments

  • paqman
    paqman Posts: 4,833
    Salt doesn’t dissolve in oil so I think it could potentially « block » the salt from properly reaching the meat.  I would season tonight and spray oil tomorrow (I personally use clarified butter).

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 34,080
    Season under the skin to get the best of your efforts. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Ragingirishman2
    Ragingirishman2 Posts: 473
    I usually rub a compound butter under the skin. 
    XL BGE
    Plainfield, IL.
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