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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-20-2020, 12:45 PM
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#1 |
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On the road to being a farker
Join Date: 08-26-20
Location: Blue Water
Name/Nickname : Kai
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Dry Brine Turkey?
We have two sets of guests coming to visit in November and I have been told I am doing two different Thanksgiving meals. With that in mind I have been watching my favorite pitmasters on utube for new ideas. Today I watched Chef Tom with All Things BBQ. He did a dry brine Cajun style turkey. I really liked the way it came out. Have any of you dry brined your birds and if so, what do you think? I always wet brine mine but this produced the kind of skin I like.
What is funny is he made a butter Cajun injection. Last year I found a Tony Chachere butter Cajun injection kit on the markdown table in my local market. It was like $1. I picked it up and used it on a turkey. It was awesome! Yaker
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Kat Reverse Flow, Yoder YS640s, BGE, UDS #1, UDS #2, :fencing: |
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10-20-2020, 01:07 PM
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#2 |
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Full Fledged Farker
Join Date: 06-01-17
Location: St. Louis, Mo
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I've used Harvest Brine by Naturiffic the last several years and it is fantastic.
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10-20-2020, 01:10 PM
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#3 | |
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somebody shut me the fark up.
  
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Quote:
Will make it easy for y'all ; https://www.naturiffic.com/gourmet/harvest-brine
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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10-20-2020, 01:17 PM
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#4 |
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Babbling Farker
 
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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+3 ... I used to be a wet brine guy, but dry brine all the way now. And I have used Naturiffic with great success also.
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10-20-2020, 01:56 PM
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#5 |
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Knows what a fatty is.
Join Date: 07-05-20
Location: Ellicott City Maryland
Name/Nickname : T
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Dry brine the last few years and won't be going back to a wet one.
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Big Steel Keg, 36" Blackstone, Shirley 24 x 36 Patio |
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10-20-2020, 02:05 PM
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#6 |
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somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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"Harvest Brine" FTW!
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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10-20-2020, 02:20 PM
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#7 |
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On the road to being a farker
Join Date: 08-26-20
Location: Blue Water
Name/Nickname : Kai
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That sounds good; just placed an order. One of the guests is gluten free so this will come in handy. Thanks for the recommendation!
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Kat Reverse Flow, Yoder YS640s, BGE, UDS #1, UDS #2, :fencing: |
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10-20-2020, 04:16 PM
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#8 |
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On the road to being a farker
Join Date: 12-12-18
Location: York, PA
Name/Nickname : Jason
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I just ordered some as well. Can’t wait to try it!
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18.5” WSM, 26” Kettle, Weber Spirit, PBC, MAK 2*, SF 24x36. |
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10-20-2020, 07:34 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Only dry brine tried. Is Nature’s Harvest Brine. Really good stuff. There are some great wet brines here too
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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10-20-2020, 08:02 PM
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#10 |
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is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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I keep it simple with a wet injection. Simple salt/sugar. There's too many brines out there, wet/dry that use too many seasonings. Majority of them are not water soluble. Seems like a waste of money. I concentrate more on cooking the turkey perfectly, then trying to mask over cooking it and relying on tons of seasonings.
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10-20-2020, 10:41 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I have used Naturiffic Harvest Brine with great results every time.
Also check out http://www.bbq-brethren.com/forum/sh...75&postcount=3 |
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11-10-2020, 01:36 PM
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#12 |
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Is lookin for wood to cook with.
Join Date: 10-02-17
Location: MN
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Are you all rubbing or basting at all then after the dry brine?
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1st - Bandera - - - - New addition - WSM 22 |
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11-10-2020, 06:33 PM
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#13 | |
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Got rid of the matchlight.
Join Date: 08-28-18
Location: CA
Name/Nickname : Adi Ron
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Quote:
Do you wash off the dry brine afterwards before seasoning it with a rub? Or is this technically the rub? |
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11-10-2020, 07:19 PM
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#14 | |
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somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Quote:
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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11-10-2020, 07:27 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
No need to wash off. You can add more flavors to the turkey after the dry brine, if you want as the flavors of the brine are subtle. I don’t add anything else though.
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John |
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