Mule's first dry brined turkey!

Discussion in 'Poultry' started by themule69, Dec 1, 2013.

  1. I did a dry brine on a 7.5 LB breast. It was the first time. I hadn't even heard of it till a couple of weeks ago. I used 1.5 T kosher salt. It was wrapped very tight in plastic wrap. I started the brine early Monday. Wednesday I remove it and washed it off. Then sprinkled with rosemary.Their was a lot of water in the wrap when i removed it. Smoke it at 350°. It did have nice flavor. BUT I HAVE TO SAY IT WAS NOT MOIST LIKE THEY SAY. I have cooked a lot of turkeys. Fried, smoked and baked. I think if I had just removed it from the bag it came in and smoked it. IT would have been a lot better. Moral of the story. I will not be dry brining a turkey again.


    I will try to get some pics loaded. However it just looks like any other smoked turkey

    Happy smoken.

    David
     
  2. suie

    suie Meat Mopper

    Interesting! I had a really good experience with the dry brine on my turkey. I used Alton Brown's dry brine with a whole turkey. It cooked in the oven to 165 IT and rested 45 minutes. The meat was very flavorful and juicy. My only complaint was the skin and the drippings were a bit too salty. Luckily I had some low sodium stock to combine the drippings with when making the gravy.

    Sorry you had a bad experience with it David! 
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Mule!!

    Sounds like it was good Snack Food !!

    A long time ago, I Dry cured Turkey Breast with TQ. It ended up a little dry, but very tasty. It was the only thing I ever dry cured with TQ that I had to soak after curing to get rid of extra salty flavor.

    In think it got a little dry, because I warm smoked it for 9 hours.

    I sliced it thin & it made great Movie snacking food.

    Here it is:

    http://www.smokingmeatforums.com/t/98228/canadian-turkey-bacon-qview

    Bear
     
    Last edited: Dec 2, 2013
  4. This was not a dry cure. It was a dry brine. Someone posted about. Since I am a team player i gave it a try. You can google it.

    Happy smoken.

    David
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I've read about dry brining turkey's. watched a bunch of chefs on TV battle dry versus wet brining a turkey. The results were in favor of wet brining, both for flavor and moistness. For now I'll stick to wet brining.

    I'll probably never cure a turkey. I really like ham, bit I don't want my turkey tasting like ham!
     
  6. Case

    As i read the recipe. It is not a cure.It is supose to work like a wet brine.All"s I got was a dryer bird. When you dump out fluid you didn't add. I can't see how it was going to get moist.

    Happy smoken.

    David
     
  7. suie

    suie Meat Mopper

    Only thing I can think of.....Alton has you start the bird at 425 for the first 30 minutes, then lower the temp to 350. Maybe the quick blast of higher heat helps seal in the juices. 

    I'll probably go back to wet brining as well, I'm still searching for the sweet spot, though, where the bird picks up the flavor, but the texture of the meat isn't affected. 
     
  8. dougmays

    dougmays Limited Mod Group Lead

    I just found out this year about dry brining, with doing some pre-thanksgiving research, and i have a recipe i want to try. Hopefully i have better results...nobody likes a dry Turkey! :)
     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You might be surprised. I felt the same way but decided to give it a whirl just for fun. If I'd never heard the reference to hammy tasting turkey, I don't think I would have gotten there on my own. The taste was all turkey. The texture of the white meat was only slightly different, but in a good way. The dark meat texture was definitely more "ham like", or more accurately more like deli turkey. It was actually really good.
     
    Last edited: Dec 3, 2013
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Mule, morning.... I think tightly wrapping the bird could have restricted the "flow of moisture and salt" impeding the brining process.... maybe.... just a guess....

    Dave
     
    Last edited: Dec 3, 2013
  11. dls1

    dls1 Smoking Fanatic

    I was thinking the very same thing, Dave. I've been a proponent of the dry brining/salt curing process for years, and use large zip lock bags, or something similar. I do turkeys for 3 days, massaging and turning the bird once or twice a day. After the first day, there will be a fair amount of water in the bag but by the time the process is complete most of it is gone as it has be reabsorbed into the bird. The finished product is always juicy and moist and the breast has a natural texture unlike the mushy texture you get with wet brining.

    This Thanksgiving, following the 3 day dry brining process, I lightly rinsed the 13.1 lb. bird, patted it dry, cold smoked for 1 hour, seasoned it, and refrigerated it for 7 hours. I then spatchcocked it and let it come to room temp. for 1 hour, then roasted it in a 325 oven on a bed of root vegetables. At the 2 hour mark, the breast was 153 and the thighs were 160. I pulled and FTCd it for an hour then proceeded to carving. It was perfect.
     
    Last edited: Dec 3, 2013
  12. Hmmm....weird...I've never had a problem with a dry-brined turkey being dry...they always turn out great.




    ~Martin
     
  13. suie

    suie Meat Mopper

    This makes me want to try it again. I noticed you mentioned rinsing the turkey, and that was one thing I didn't do. I bet that would solve the saltiness problem I experienced.

    Your method sounds like absolute perfection!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great !!

    Any pics or posts?

    Thanks,

    Bear
     
  15. dls1

    dls1 Smoking Fanatic

     
  16. dls1

    dls1 Smoking Fanatic

     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Dis!!

    I looked in your "Threads Started", and couldn't find any.

    Sounds Great !!

    I copied this.

    Bear
     
    Last edited: Dec 4, 2013
  18. suie

    suie Meat Mopper

     
  19. dls1

    dls1 Smoking Fanatic

     

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