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Turkey in the brine
Posted on 11/24/21 at 10:10 pm
Posted on 11/24/21 at 10:10 pm
Love the natural fridge. Turkey breast will get smoked in the morning.
3
Posted on 11/24/21 at 10:24 pm to surprisewitness
Where's the turkey? 
Posted on 11/24/21 at 10:38 pm to TideSaint
quote:
Where's the turkey?
In the brine container with the ice?
Posted on 11/24/21 at 10:44 pm to KosmoCramer
God bless you people who live where it’s cold enough for snow to stick to the ground. Have fun smoking it tomorrow!
Posted on 11/24/21 at 10:50 pm to KosmoCramer
quote:
In the brine container with the ice?
That's a small turkey.
Posted on 11/24/21 at 11:20 pm to surprisewitness
For the first year in many I am not wet bringing my turkey. Didn’t have time to setup container and stuff, so I am running with a dry brine. About to find out tomorrow which is better. Have a feeling I will be going back to the wet for Christmas, but maybe I’ll be surprised by the results.
Have a good cook and great thanksgiving!
Have a good cook and great thanksgiving!
Posted on 11/24/21 at 11:32 pm to Midget Death Squad
quote:
About to find out tomorrow which is better.
Let us know which you prefer.
Posted on 11/24/21 at 11:36 pm to surprisewitness
Right on brother. Rocking and a rolling in the 70808 here.
Posted on 11/25/21 at 12:02 am to Midget Death Squad
quote:
am running with a dry brine. About to find out tomorrow which is better. Have a feeling I will be going back to the wet for Christmas, but maybe I’ll be surprised by the results.
I think you will be.Turkeys were just as moist and a lot less trouble.
Posted on 11/25/21 at 5:17 am to RD Dawg
In my head I heard the title to turkey in the straw.
Turkey in the brine. Turkey in the brine.
Turkey in the brine. Turkey in the brine.
Posted on 11/25/21 at 6:10 am to Midget Death Squad
Team dry brine over here as well. Much easier logistically and produces a much tastier bird- especially the skin.
Posted on 11/25/21 at 6:50 am to BlackenedOut
My skin always comes out great with a wet brine. I typically brine for three days then let rest for one so it dries. Crispy, tasty skin every time. My worry is with dry brine will the flavor penetrate (giggity) the meat deep enough the same way wet does.
Posted on 11/25/21 at 8:21 am to BlackenedOut
quote:
Team dry brine over here as well. Much easier logistically and produces a much tastier bird- especially the skin
Seals the skin much better and agree about the taste.
Posted on 11/25/21 at 8:23 am to Midget Death Squad
Just the opposite for me. Have been dry brining for the last few years and decided to switch back. The skin texture will be the main difference, I assume.
Posted on 11/25/21 at 8:33 am to RD Dawg
quote:
I think you will be.Turkeys were just as moist and a lot less trouble.
This.
Posted on 11/25/21 at 10:19 am to MusclesofBrussels
Can you extract lithium?
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