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Can't decide between dry brine and wet brine!!!!
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Mayberry
Posts: 750
I've done both before and can't remember which I liked better. I'm going to do a spatchcock 14 lb bird raised direct on Thursday. I can't decide which is better and I've read both opinions. What do most here use for their Egged Turkeys?
Athens, GA
XL BGE, Large BGE and RecTec590
XL BGE, Large BGE and RecTec590
Comments
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Always a wet brine. Usually a two day soak~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I buy injected birds- I don’t do anything pregame I just oil/season with salt and pepper then roast/smoke“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Dry. No need to add water to the bird as it dilutes flavor of the turkey for me.
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I usually dry brine. Lots of folks wet brine, of course. Here is some light reading: http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.htmlToronto ON
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I just did a dry brine today for the office and it couldn't have turned out better. Rubbed down with some Kosher salt last night, let it sit in the outside fridge overnight uncovered then coated with some @meatchurch Deez nuts and onto the egg. 0 leftovers and it was very juicy and tender.
2 Large Eggs - Raleigh, NC
Boiler Up!!
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If you choose to wet brine, you need to decide between gradient brining vs equilibrium brining.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Wet brine this year's Thanksgiving day prep.
20 pound bird in Briner bucket. Put the briner plate on the last step and into fridge for one day.
Neighbor's 10 year old boxer diagnosed with throat cancer getting this when done - with Jasmine rice cooked in turkey broth for his dinner.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
I'm going no brine.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
From the BBQ pitmaster shows I’ve watched, what I’ve read on the internet and this forum, and from my own experience, the big green egg shines (maybe) brightest with poultry. EDIT it’s juicy enough on its own.
That being said said if you like brining... brine :-) to quote @lousubcap “above all else have fun.”“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Both work well. If you wet brine, plan to pull and rinse your bird from the brine Wednesday. Then set it out to dry in your fridge overnight. Better crispy skin that way.Sandy Springs & Dawsonville Ga
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I always get great results dry brining with kosher salt 24 hrs prior to cook. For me, it's much easier than wet brining and cheaper too! Just remember to use a rub with little to no salt.
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dshaffes said:I always get great results dry brining with kosher salt 24 hrs prior to cook. For me, it's much easier than wet brining and cheaper too! Just remember to use a rub with little to no salt.Sandy Springs & Dawsonville Ga
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Thanks for all the feedback. I think I'm going to try the dry brine this year. It seems much easier than using the brine bag and clearing all the room for the 5 gal bucket in my beer fridge. I know I'll use a mix of kosher salt and some fresh herbs: thyme, a little rosemary, etc. If anyone has a portioned out dry rub they have good luck with, please share it.Athens, GA
XL BGE, Large BGE and RecTec590
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