- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
dry brining question
Posted on 11/20/17 at 8:30 am
Posted on 11/20/17 at 8:30 am
i see some recipes say to cover it for 2 days then on the third day, leave it uncovered in the fridge
I also see some say they leave it uncovered for all three days
also, does the salt need to be rubbed under the skin or just sprinkling on outside of skin work?
very confused!
I also see some say they leave it uncovered for all three days
also, does the salt need to be rubbed under the skin or just sprinkling on outside of skin work?
very confused!
This post was edited on 11/20/17 at 8:32 am
1
Posted on 11/20/17 at 8:55 am to LSUvegasbombed
I've read to rub the brine on the outside for a day and cover it then unwrap for at least 24 hours out the skin. I'm trying it out for the first time too. Rubbing my bird today to cook on the egg on Wednesday afternoon.
Posted on 11/20/17 at 8:55 am to Trout Bandit
quote:
Rubbing my bird today to cook on the egg on Wednesday afternoon.
What temp you looking to cook? Smoking or roasting?
Posted on 11/20/17 at 9:15 am to Y.A. Tittle
I'm going to run around 275-300 until it hits 150-155 in the deep part of the thigh and then ramp it up to 425 to crisp the outside until it hits 160-165. Thoughts??
Posted on 11/20/17 at 9:18 am to Trout Bandit
quote:
Thoughts??
I was thinking of a similar route. Alternatively, I was just going to straight roast it in the BGE at around 350 or so. I've gotten plenty crispy enough skin in the past going that route in an oven, so I'm not sure I wouldn't in my egg. I haven't done one in there before, though.
Posted on 11/20/17 at 3:57 pm to Y.A. Tittle
anyone add baking powder?
Posted on 11/20/17 at 4:13 pm to LSUvegasbombed
quote:
anyone add baking powder?
Yes. I followed J Kenji's method and this is what he says
quote:
Adding baking powder to a dry brine can also improve your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them to crisp and brown more efficiently, it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts
Quick And Dirty Guide to Brining- Serious Eats
Posted on 11/20/17 at 4:14 pm to LSUvegasbombed
I just did a salt/baking powder brine a little while ago. Covered in the fridge until Wednesday afternoon in a rack above a baking sheet.
Posted on 11/20/17 at 4:18 pm to McVick
I'm glad you posted that. That's what I used, but I missed the part about not rinsing off the brine before cooking the first time I read it. I was planning to rinse it.
Posted on 11/20/17 at 6:15 pm to Y.A. Tittle
quote:
I was just going to straight roast it in the BGE at around 350 or so
I was going this route too. I'm going to have one 12lb on the Fire Magic Rotisserie @ 350 for about 3 1/2 hours and I want the Smoked/Roasted one on my Primo to be done at the same time.
What kind of rub are you using?
Posted on 11/20/17 at 6:35 pm to GRTiger
quote:
I'm glad you posted that. That's what I used, but I missed the part about not rinsing off the brine before cooking the first time I read it. I was planning to rinse it.
It helps for crispier skin if you don't rinse. And you don't potentially spread salmonella all over your kitchen sink/countertops.
Posted on 11/20/17 at 6:49 pm to KosmoCramer
Food poison is part of my post holiday diet plan.
Posted on 11/20/17 at 6:57 pm to GRTiger
Man I don't know if I did it right. I dried it off. But after 5 minutes it kind of felt wet again while I was applying the salt all over the bird. I don't know if it was even either.
I have it in an sealed oven bag for next two days
I have it in an sealed oven bag for next two days
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News