Brine recipes?

Do you still season the skin before frying when you brine?

I second the slaughterhouse poultry brine. But I round up to a TBS from 2 tsp and I use Old Bay instead of “Cajun spice”.

I use this for my turkeys, along with the “Simon and Garfunkel” rub from amazing ribs. Spatchcock and onto the smoker until 160 in the breast.

Brine recipe? Internet for such.

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Are you specifically only looking for a wet brine?

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I think for now wet brine is what I want.

What's a typical brine time? 24 hrs?

Do dry brine

How long do you dry brine?

So are you using just straight salt?

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So are you using just straight salt?

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Yes and no

Under the skin I use just kosher salt, I then do a concoction of kosher salt with a little bit of baking powder on the skin. The baking powder ends up crisping the skin up real nice during cooking.

Brine for 24-48 hours in the fridge (preferably uncovered, this also will help result in a crisp skin)

Before cooking I combine a couple sticks of butter with Herbs de Provence and spread butter under and on top of the skin.

I cook it on a rack above the roasting pan to make sure it’ll the skin gets nice and crisp. The extra juices and butter dip into the pan for a great gravy to go with the turkey

I came up with the butter and cooking method drunk a few years ago and it was a hit so I’ve recreated it annually

I’m frying so I can’t really use that method.

Been looking at different techniques online. Some call for rinsing the dry brine off prior to cooking but that seems to defeat the whole purpose of drying the skin off. Do you just brush the brine off the skin prior to cooking or do you rinse?