The BBQ BRETHREN FORUMS. - View Single Post - Dry Brining

gtr · 11-23-2012, 03:24 PM

Been dry brining for years with consistently fantastic results.

I think we use 1TB kosher for every 6# of turkey and we start 3 or 4 days before the cook, turning it on it's breast on day 3 and letting the turkey sit in the fridge uncovered the night before the cook. Cook at 425 for 30 minutes, dial heat down to 325 and cook till done - don't ask me how long per # 'cause ours got done (165 or 170 in deep part of thing) a couple hours early.

We stuck it in a cooler to hold it and it worked out great.

11-23-2012, 03:24 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Been dry brining for years with consistently fantastic results. I think we use 1TB kosher for every 6# of turkey and we start 3 or 4 days before the cook, turning it on it's breast on day 3 and letting the turkey sit in the fridge uncovered the night before the cook. Cook at 425 for 30 minutes, dial heat down to 325 and cook till done - don't ask me how long per # 'cause ours got done (165 or 170 in deep part of thing) a couple hours early. We stuck it in a cooler to hold it and it worked out great. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?