- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
re: dry or wet brine
Posted on 11/26/25 at 1:08 pm to hansenthered1
Posted on 11/26/25 at 1:08 pm to hansenthered1
Dry brine. Put the turkey in one of these, tie it up, and put it in the fridge.
0
Posted on 11/26/25 at 3:23 pm to hansenthered1
I always do a wet brine.
But the daily high here is in the low 30s, so no need to worry about the brine heating up too much.
But the daily high here is in the low 30s, so no need to worry about the brine heating up too much.
Posted on 11/26/25 at 3:54 pm to hansenthered1
Wet brine, then let it dry for 24 hours if I'm doing the whole turkey. This year I broke the turkey down in to two boneless breasts, wings, and leg quarters, so dry brining. Takes up less room in the fridge, and I have the carcass and wings to brown off to make stock for the stuffing and gravy.
I'll smoke the quarters and breasts on my Yoder tomorrow, which shouldn't take much time at all, and I have the advantage of being able to pull the breasts when they're at the perfect temp and let the leg quarters get to a higher temp.
I'll smoke the quarters and breasts on my Yoder tomorrow, which shouldn't take much time at all, and I have the advantage of being able to pull the breasts when they're at the perfect temp and let the leg quarters get to a higher temp.
Page 2 of 2
Back to top
Follow TigerDroppings for LSU Football News