Has anyone ever tried a dry-brine on their turkey instead of submerging in a wet brine? I have the instructions for the dry method, and was wondering if anyone has ever made the attempt, just how it came out and if they liked it. Just curious.
I'm interested in this method also. Never heard of it before. can you point me to were you got it from. Thanks and hopefully someone with some knowledge on this will give you an answer soon.
Isn't the point of brining is to put more moisture into the turkey? This seems to defeat the purpose of it.
Either this is a different method or the Brethren are getting trolled.
I use a brine to draw moisture and flavor into the meat. To me, a dry brine would be more of a cure, which would chemically alter the meat and bring flavor, but reduce moisture at the same time. This seems counter productive to me, but so did the Minion method and reverse flow before someone explained it to me!:-D
Either this is a different method or the Brethren are getting trolled.
Isn't the point of brining is to put more moisture into the turkey? This seems to defeat the purpose of it.
Either this is a different method or the Brethren are getting trolled.
Last Thanksgiving I dry brined and did my bird via rotisserie. It was excellent.
Very happy to hear that! Looks delicious!! :hungry:
Been dry brining the past few years with the method outlined in Cook's Illustrated (I'm at work so it isn't handy right now). It is fanfarkingtastic. We usually do the turkey in the oven (yeah, I know :tsk 'cause I do a ham in the smoker (yeah, I know :hungry.
Anyway, it's a fanfarkingtastic method and I doubt I'll do it any other way anytime soon. Process takes 3 or 4 days, so it's a little late to be starting it with this particular method. I'll put it up later - gonna be out tonight so it'll be a little while.