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Started By
Message
dry or wet brine
Posted on 11/25/25 at 5:45 pm
Posted on 11/25/25 at 5:45 pm
I'm thinking of doing a dry brine this year. What say ye? Dry vs. Wet?
I think both are good but I've never done the dry brine. Seems more and more I see folks saying dry over brine. Is there a big difference?
I think both are good but I've never done the dry brine. Seems more and more I see folks saying dry over brine. Is there a big difference?
This post was edited on 11/25/25 at 5:46 pm
14
Posted on 11/25/25 at 6:17 pm to hansenthered1
I find the problem for me, with the wet brine, is finding space in the fridge. I would prefer a wet brine but you can’t go wrong with a dry brine either
Posted on 11/25/25 at 6:20 pm to J Murdah
This is my biggest issue too. I've looked at my fridge and the amount of stuff it needs to hold and think wet brining is going to be hard for this reason most of all.
Posted on 11/25/25 at 7:11 pm to hansenthered1
I use one of these and add ice if needed. 
Posted on 11/25/25 at 7:48 pm to hansenthered1
I've always used a wet brine, but I have 2 fridges and the turkey is in a food safe plastic container in my man cave beer fridge. If I only had one fridge, I'd likely go dry brine or use an ice chest to brine the bird.
Posted on 11/25/25 at 7:54 pm to J Murdah
I wet brine in an ice chest and just add ice in bags to keep water temp below 40.
Posted on 11/25/25 at 8:03 pm to hansenthered1
I feel like dry brines just pull out the moisture near the surface for better browning and crust, where a wet brine makes the entire thing juicy and flavored from under the skin and inside the cavity. You can get a good crust wet brining, but you need to let the skin dry out after.
Dry brines are great for quicker cooks, IMO but for something like a whole skin on turkey, wet brine is the way to go.
They make food safe 5 gallon bucket liners or "brine bags" you can use, and put that into a big ice chest if you don't have the fridge space for a day.
Dry brines are great for quicker cooks, IMO but for something like a whole skin on turkey, wet brine is the way to go.
They make food safe 5 gallon bucket liners or "brine bags" you can use, and put that into a big ice chest if you don't have the fridge space for a day.
Posted on 11/25/25 at 8:47 pm to hansenthered1
Also if you do either brine. Likely want to do it right now.
Posted on 11/25/25 at 8:50 pm to hansenthered1
24 hour wet
24 hour dry
24 hour dry
Posted on 11/25/25 at 8:57 pm to Napoleon
quote:
Also if you do either brine. Likely want to do it right now.
I use Tony's like a dry brine. Tuesday night I'll pull the skin back from the breasts, thighs, and legs and coat the flesh with Tony's, then cover the skin all over with Tony's and put it in the fridge open to dry out.
Wednesday night I pull it out and inject it heavily with Tony's Cajun butter injector and let it sit open again in the fridge.
Gameday I'll loosely pat it down just to dry the skin then drop it in the oil.
Everyone loves it.
Posted on 11/25/25 at 9:11 pm to hansenthered1
Wet.
Posted on 11/25/25 at 10:10 pm to hansenthered1
Dry.
Posted on 11/25/25 at 10:42 pm to TigerFanatic99
quote:
I use Tony's like a dry brine. Tuesday night I'll pull the skin back from the breasts, thighs, and legs and coat the flesh with Tony's, then cover the skin all over with Tony's and put it in the fridge open to dry out.
Wednesday night I pull it out and inject it heavily with Tony's Cajun butter injector and let it sit open again in the fridge.
Gameday I'll loosely pat it down just to dry the skin then drop it in the oil.
This is my plan but one day later then this timeline. I also plan to spatchcock and smoke it.
Posted on 11/25/25 at 10:54 pm to hansenthered1
I've done both and prefer dry. Just works better...
Posted on 11/25/25 at 11:11 pm to Big Chipper
I went with dry. I'll let is sit for the next 2 days and then see how it comes out. Plan on doing a butter spread and trying to put it under the skin and on the skin when I cook it. Hopefully folks are not upset at the bird this year.
Posted on 11/26/25 at 4:55 am to hansenthered1
They won’t be. It’s the superior method. I had no idea so many people still did a wet brine.
Posted on 11/26/25 at 5:41 am to hansenthered1
Wet Brine. Plus it helps with thawing completely.
Posted on 11/26/25 at 8:00 am to hansenthered1
Dry brine and then inject
Posted on 11/26/25 at 9:45 am to hansenthered1
I brine if a smoke the turkey and usually just inject if I fry it. This year I am smoking and bought Kosmos Q wet brine mix. Put the bird in the brine this morning. We've got a large group so my dad is frying another bird. I'm interested in how the group will rate the 2 methods.
Posted on 11/26/25 at 12:25 pm to J Murdah
Dissolve 1 pound of dark brown sugar and 1 pound of kosher salt in 5 quarts of hot water. Place turkey in cooler and cover to top with ice and leave it overnight. It is the perfect brine, NOTHNING else needed. We've been using this for over 15 years and everyone loves it.
ALTON BROWN-Food TV
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