re: Turkey Brine?

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People act like raw poultry should be treated like nuclear waste. Rinse your birds and buy some clorox wipes.

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I agree the cleanliness issue is overblown, but why create the issue in the first place.
Cons:
Spreading germs

Pros:
......

How about you don't rinse your bird. I'll continue to rinse mine to remove any remnants of organ matter, blood and/or ice then I'll wash my sink. A practice that's worked well for many, many years.

In all honesty and scientific pursuit, it is much better to just dry the heal out of your proteins then it is to rinse them. You want the surface of the meat super dry (if what you are going after is a fantastic crust/maillard reaction).

So dont rinse, for science and taste.

Again, what you do with your turkey is your own affair. I'm talking about rinsing off any excess processing debris before rubbing a bird that's going to spend its next 80 hours sitting in a refrigerator. Will heat from the cooking process kill any bacteria left on the bird? Absolutely. Can rubbing slivers of organ matter into your bird prior to its sitting stagnant for 3 days alter the taste if the bird? Possibly. I prefer to rinse it. I sincerely hope you can grow to accept it.

(no message)

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I prefer to rinse it. I sincerely hope you can grow to accept it.

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I don't really care what you do. Just don't act holier than thou because you like to rinse. Also don't make up BS reasons for doing so.

Yes, I'm sure. I guess the organic matter that you wash off will affect the organic matter that you're cooking. That makes a ton of sense.

Enjoy being holier (and apparently stupider).

Good links there, thanks.

I will definitely try a brine this year prior to smoking.

Thoughts on Cajun Injection marinade also in addition to the brine?

Lol. The guy who recommends a 14 hour dry brine and scoffs at conventional brine likening it to "sponge bird" is hurling stupidity insults. That's rich. I can assure you there are way better cooks than angry little Mo Jeaux from the Internet who will rinse off a bird prior to placing it in a refrigerator for 3 days to brine. If you're from NY you can breeze down Broadway and drop by ICC and meet a few. If you prefer to wait I'll be back up there in the spring and can give you a tour. Enjoy your Thanksgiving

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Would brining a turkey you plan on frying make a difference?? Just curious.

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The 24 wet brine of 1lb of kosher salt to 1lb dark brown sugar is the best you will find. I've tried the dry but this brine is unbelievable. Yes it makes a difference and don't listen to the posts about it being a "turkey splooge", they've done something wrong. We will never cook a turkey another way.

ALTON BRINE