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Started By
Message
Dry brining a turkey.. any tips?
Posted on 11/9/17 at 7:55 pm
Posted on 11/9/17 at 7:55 pm
Should I inject it with butter too?
6
Posted on 11/9/17 at 8:45 pm to NATidefan
Broken record. Russ Parsons Judy Bird. Google it. Follow it
Posted on 11/9/17 at 9:06 pm to NATidefan
"dry brining"...
you mean you plan to salt it and stick it in the fridge?
that sounds pretty self explanatory
you mean you plan to salt it and stick it in the fridge?
that sounds pretty self explanatory
Posted on 11/9/17 at 9:08 pm to NATidefan
I say no. Kosher salt, baking powder, pepper, and whatever dry spices you want. The bird will stay moist, but go for 24+ hours
Posted on 11/9/17 at 9:16 pm to NATidefan
Season it well , cover and refrigerate for a day.
Posted on 11/9/17 at 9:25 pm to NATidefan
I guess you can. But do you need to? Nope. Salt it heavily and put it in the icebox. Rinse it off when you take it out to cook.
Posted on 11/10/17 at 5:33 am to GeauxTigers0107
quote:
Rinse it off when you take it out to cook.
No. Just no.
Posted on 11/10/17 at 1:51 pm to Mo Jeaux
Thanks.
Posted on 11/10/17 at 2:31 pm to NATidefan
Posted on 11/10/17 at 4:21 pm to Mo Jeaux
quote:
No. Just no.
Do you. I'll do me. Ten years of smoking them. I think I know what works for me and my smokers.
Posted on 11/10/17 at 5:02 pm to GeauxTigers0107
So what’s the point in rinsing?
Posted on 11/10/17 at 5:47 pm to Mo Jeaux
Potentially spreading bacteria and making the skin less likely to crisp.
If you're into that.
If you're into that.
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