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Old 11-21-2013, 11:13 AM   #261
Wampus
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Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Originally Posted by Goyo626 View Post
Im thinking of dry brining a turkey. My question is once it has been brined for a couple of days then rinsed and allowed to dry in the fridge, do I put a normal amount of rub on/under the skin? go light on the rub? Or reduce the salt in the rub recipe?
I've not dry brined before, but I've always wanted to try it.


Here's a thread with a link to an article about dry brining that brother leanza put up a few years ago. In this thread seasoning is discussed. They actually suggest just putting herbs or rub WITH the salt during the dry brine process:

http://www.bbq-brethren.com/forum/sh...ad.php?t=97467
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