Do you need to brine a turkey if you're going to smoke it?

When in doubt, brine.

How do you roll up a turkey?

What is brining? There seems to be quite the fuhrer over it.

so how long should you brine it? i've heard 18- 24 hours. Do you really need to brine that long?

He asked what brining was so I answered, and you can adjust the flavor profile with your own brine. And the longer you brine the more time the turkey has to soak up water and the salts to break down the meats proteins.

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Soaking the meat in salty water so it doesn't dry out.

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Can I do this with dry aged beef? Will it keep it moist?

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You can dry brine beef, but soaking it in salt water will pull the blood out leaving it tougher.

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Oh ok. Are you a painter?Houses or landscapes?

I'm actually trying a "dry brine" this year.

Mixture of kosher salt, cracked black pepper, fresh rosemary, sage, and thyme, garlic and zatarrans creole. ETA: I'm gonna add a little dark brown sugar to it tomorrow with a little mustard powder.

I separated the skin from the breast and legs with my fingers and rubbed the mixture into the meat. In theory, the salt does some sciency stuff and makes it tender and what not. Because chemistry.

We'll see.

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the salt does some sciency stuff

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More brining info