Brining a turkey & other tips

That's what I was going to do; just not sure about this brining bag. Do you add the brine in the bag or leave it separate on the outside

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Blackened Out likes the dry brine better. Have you considered that? Seems much easier than having to deal with a cooler etc...

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maybe he'll chime in. Im not sure what that is exactly. like a rub?

Yeah, basically a salt rub with some pepper, herbs and spices of choice.

Williams sonoma dry brine is legit

First: Basic Brine rule of thumb is 1 cup salt, 1 cup sugar per gallon of water. Add anything else you like, peppercorns, citrus peel whatever.

I use a huge bowl and cover and put in outside icebox. Never used a brining bag but this is how you need to do it. Put the turkey in the bag and add water to cover completely. Then remove turkey and pour water in a bowl to measure how much you have. This way you know your measurements to get the ratio right. After 1st gallon I cut back on the salt a bit but keep the sugar.

Turkey should really brine 24 hours and you want to make sure it is completely covered. Then take it out rinse very well several times in cool water. Drain and pat dry inside and out. Then put on a rack and back into the icebox for a few hours up to a day, uncovered to dry really well. Remove, season and cook however you like.

I don't stuff anymore, I do that on the side or actually my wife does.

Use whatever wood you like, just don't overdo it, which I think most people do. Just my taste maybe, but I just prefer a mild smoke.

I'd cook around 300-325 on my Egg but USE A MEAT THERMOMETOR. Buy one if you don't already have one. Don't guess.

Good luck

I use a 3 gallon version of this. I pitch a little ice in with the bird. Stays cold overnight.

I also use it to hold my brisket when I smoke one to serve elsewhere. This thing gets more use in my kitchen than my Kitchenaid mixer.

Yes. You can even dry brine while you defrost it.

You dont need the full three days, but please dont cook your turkey Wednesday night. If you are going to do that, you may as well fry the sucker.

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You dont need the full three days, but please dont cook your turkey Wednesday night. If you are going to do that, you may as well fry the sucker.

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i meant technically Thurs morning. It may still be dark so i said late Wed night. These people want to eat so damn early this year. at 11am.

ETA: and thanks for the tips. Everyone

THIS article has a ton of information, even if you aren't using this specific recipe, and includes an endorsement of dry brining.

ETA: I see Degas has posted it already. Good man.