Can't decide between dry brine and wet brine!!!!

Mayberry · November 2017

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?

hoosier_egger · November 2017

Always a wet brine. Usually a two day soak

Hans61 · November 2017

I buy injected birds- I don’t do anything pregame I just oil/season with salt and pepper then roast/smoke

Eggcelsior · November 2017

Dry. No need to add water to the bird as it dilutes flavor of the turkey for me.

Simcan · November 2017

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.html

Kent8621 · November 2017

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.

jtcBoynton · November 2017

If you choose to wet brine, you need to decide between gradient brining vs equilibrium brining.

SamIAm2 · November 2017

Wet brine this year's Thanksgiving day prep.

Image: https://us.v-cdn.net/5017260/uploads/editor/pq/ak4rqqyxctgf.jpg

20 pound bird in Briner bucket. Put the briner plate on the last step and into fridge for one day.

Image: https://us.v-cdn.net/5017260/uploads/editor/i0/iljer4fy6ig6.jpg

Neighbor's 10 year old boxer diagnosed with throat cancer getting this when done - with Jasmine rice cooked in turkey broth for his dinner.

Image: https://us.v-cdn.net/5017260/uploads/editor/go/18r5da0ny7j5.jpg

4Runner · November 2017

I'm going no brine.

Hans61 · November 2017

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.”

bgebrent · November 2017

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.

dshaffes · November 2017

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.

bgebrent · November 2017

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.

I agree. Do both and decide which you prefer. My family prefers the result of wet brining. I like both.

Mayberry · November 2017

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.

Can't decide between dry brine and wet brine!!!!

Comments

Categories