Most "Solutions" are actually based on phosphates, not salts. Phosphates are hydrophilic, meaning that they attract water. Salt brines use osmosis to draw water OUT of the meat. HOWEVER, they denature the proteins in the meat and raise the temperature at which the meat gives up its liquid.I would never recommend dry-brining a bird with an 8% solution. I'd be afraid it would be too salty. That's what the solution is... a brine. Brothers and sisters, correct me here if I've misspoken.
*Correction: It could be a brine. Or it could be just water, or something else. I'd suggest asking someone who knows about enhanced birds. I try to use fresh, unenhanced birds, myself.
Thanks Tish. This is much easier than wet brining....
Just picked up my two fresh birds and used your dry brine recipe (Even down to the fresh Rosemary from my backyard).
After the brine......
What are you planning on doing on Thanksgiving? You adding any seasonings on the outside of your bird just before cooking?
Good luck, Tish. I've been up in the air about Thanksgiving this year. Since my family's in Savannah and I usually visit them during Christmas, I've got a second family in the DC area that I've shared Thanksgiving the last several years. So it's either that or an orphans' dinner locally for all my transplant friends.
I've got a friend that dropped off a gimongous Turkey yesterday evening. I think she's looking for a seat on Thursday, so I'm trying to set up a little get together.
She tore off the tag and I don't have a clue how much the thing weighs. I take the thing upstairs to the bathroom and step onto the scale. Drop the turkey and then step back on the scale. The thing weighs 18-19 lbs.:shock: My last two adventures with turkey involved ones under 14 lbs.
I stumbled over Parson's article and decided to go the dry brine route as well. The bird is a 3%'er, so I went with a little over 3tbs kosher salt, 1 -1 1/2 tbs lemon pepper, some fresh rosemary in the cavity, a tablespoon or two of Italian seasoning, 1 tsp celery seed, and a couple tsp paprika. I wrapped the bird in about 50 feet of plastic wrap and parked in the frig about an hour ago.
I want to air dry the thing for a while before starting my smoke, so I'll have to decide whether to unwrap tomorrow night or early Thurs morning. I'm guessing I'll spend at least 4 hours cooking plus rest means I've got to start by 11am. Guess we'll see how the the standing juices look throughout Wed night. I'm excirted:grin:
I have 2 processed birds that I am smoking for a buddy. It has the pop up thingy in the bird. should I remove this before I smoke it? I am not a big turkey fan. I am a prime rib guy.
I always thought brining was to add moisture to the protein, what's the difference between a "dry brine" and a "rub"?
How's it looking tish, any moisture in the bottom of the bag?
That looks like a good start Tish, I suspect you will nail it as always.
An 8% solution is not a brine, but, it will add sodium to the meat. You can still dry brine it, but, I doubt the benefits will be there. The 8% solution will aid in moisture retention even as the solution is a little low in sodium. I would just go with a good herb rub and let it ride.
I have 2 processed birds that I am smoking for a buddy. It has the pop up thingy in the bird. should I remove this before I smoke it? I am not a big turkey fan. I am a prime rib guy.
Parson, I try to massage the meat through the plastic bag, and just make sure that the salt is still evenly distributed all over the bird. No need to open the bag at all until Thursday morning.