View Full Version : Thanks Tish For The Dry Brine Reminder

11-22-2012, 11:25 PM
Dry brined two birds (Will never wet brine again...too much of a pita).....used salt, pepper, and rosemary in the dry brine...then filled with a compound butter and seasoned the outside with EVOO, Oregano and Thyme.

Cooked in the egg to 160 breast/175 dark meat.

Best turkeys ever.

Thanks for the dry brine reminder Tish.

11-23-2012, 12:09 AM
We've been dry brining for a while with consistently fantastic results. I like the idea of adding pepper, herbs, etc. to the dry brine - have not done that yet, but will on the next turkey. :thumb: