okiesmokie78
Full Fledged Farker
I never brined anything a day in my life until about 3 years ago when I wet brined our Thanksgiving turkey. It was a huge hit and my family said from here on out I was in charge of the bird for Thanksgiving and Christmas. Well now I have been seeing a lot about dry brining and I'd kinda like to try it, but I dont want to let the family down! Is there a huge difference other than the convenience factor of dry brining? Does the meat stay as juicy? Because that was the main accolade I received about mine. Everybody was saying how the white meat wasnt dry. So whats everyones opinion on dry vs wet brine? any good recipes, or should I just stick with what works?