Raihze
Found some matches.
Did my first dry brine on a turkey last year and it was a game-changer for me. The meat was night and day difference when it came to juiciness and texture.
I will be doing two turkey smokes (WSM 22) a few hours apart on Thanksgiving this year; one at my folks and the other at the in-laws. Due to refrigerator constraints, the turkeys will have to be held at their respective houses until I can get there and get them on. Because I will only be in the town both sets of parents live in the weekend before, the turkeys will have to be prepped (fresh turkeys - spatchcocked and dry brined) quite a bit ahead of time.
My question is, how long can the dry brined turkey sit before cooking? I have done 2-3 days in the past (with great results) and have read that that is fine. What about 5 days though? I can understand and have read why a wet brine could go bad in that time, but I haven't found much about dry brine timelines. I am assuming it should be fine, but would love some input. Thanks!
I will be doing two turkey smokes (WSM 22) a few hours apart on Thanksgiving this year; one at my folks and the other at the in-laws. Due to refrigerator constraints, the turkeys will have to be held at their respective houses until I can get there and get them on. Because I will only be in the town both sets of parents live in the weekend before, the turkeys will have to be prepped (fresh turkeys - spatchcocked and dry brined) quite a bit ahead of time.
My question is, how long can the dry brined turkey sit before cooking? I have done 2-3 days in the past (with great results) and have read that that is fine. What about 5 days though? I can understand and have read why a wet brine could go bad in that time, but I haven't found much about dry brine timelines. I am assuming it should be fine, but would love some input. Thanks!