Salting instead of brining

Discussion in 'Poultry' started by bigjim, Nov 21, 2011.

  1. bigjim

    bigjim Newbie

    Hello, Just wondering if anyone here has tried the salting method on a turkey rather than brining.

    Wondering if it is just as juicy as the brining method, at least I wouldn't have to have a 5 gallon bucket in my fridge for 2 days.

    Last edited: Nov 21, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    I haven't tried that method.

    It's almost impossible to find a (non-enhanced) turkey around here.
  3. bigjim

    bigjim Newbie

    I picked one up from Whole Foods, at least I don't think it is enhanced.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have been researching this for an hour...I can't find any information that Salting provides any of the Benefits of Brining...Salting and Rinsing is done during the Koshering Process but this only seem to be used to remove any trace of Blood...There is a significant pitfall regarding the Saltiness of the meat from the high rate of Sodium diffusion...I'll stick with Brining...Thanks for the post...JJ
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    I got one at Winne Dixie, it is a store brand.

    I had a Krispy Kreme desire Sat and saw fresh no additives turkeys at Publix at the beach.

  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    The salt causes the water in the brine to be retained in the muscle of the meat. This being said if you just put salt on it then there no water for the muscle to absorb and may cause it to loose some moisture.
    Last edited: Nov 21, 2011
  7. bigjim

    bigjim Newbie

    Guess i would be better off with brining and looking for a cheap bird to test the salting method on.

  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    sounds like a good plan
  9. roller

    roller Smoking Guru SMF Premier Member

    Alton Brown had a piece about doing it the other night on Foodnetwork. He called it Dry Brining. He also told the recipe amounts. There maybe something about it on   .
  10. venture

    venture Smoking Guru OTBS Member

    I have heard of that, but more for beef than poultry.

    I see them as totally different concepts as opposed to being an optional way of doing the same thing.  They will not achieve the same purpose because we are not talking about curing.

    In curing, there are pickles or curing brines, and there is a dry cure.  What you describe is not what is going on in the curing process.

    I would try it, let us know what you think, and post up some pics?

    Good luck and good smoking.
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    This sounds like my mother in laws recipies cover everything in way too much salt and cook.  [​IMG]
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think Brian hit the nail on the head here! The salt will pull water out of the bird, drying it out. Brining does the opposite, putting moisture in the bird along with any flavors in the brine.
  13. jak757

    jak757 Smoking Fanatic Group Lead

    I read about this a couple of year ago -- it was referred to as "dry brined."  I have done this to my Thanksgiving turkey the last two years.  Turned out great each time.  I have been using local, natural  raised turkey, not the injected kind form the grocery store.  Family has loved it.  Not salty at all.

    I'll dry brine my turkey tonight after I pick it up from the farm.

    Links below have some information on the technique.
  14. bigjim

    bigjim Newbie

    Thanks for all the replies...I am leaning toward the regular brining i am familiar with, rather than waste a $30 bird on something that may not turn out, especially for thanksgiving dinner.

    Thanks again
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Interesting Read....Pulls the moisture out of the Bird to make a self contained Brine...Sounds like a "got to try this sometime" way to go...Thanks John...JJ
  16. bigjim

    bigjim Newbie

    Well I went back on what I said and decided to try the Dry Brine method...This will be a second bird at dinner anyway so I figured why not take a shot.  Thanks again for the replies.  I will let you know how it turns out.
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Brine it in a plastic bag and cover it with ice inside an ice chest., Turn it a few times...Keeps the 5 gallon bucket out of your frig.
  18. scubadoo97

    scubadoo97 Smoking Fanatic

    I rarely ever brine a bird of any size.  I do a salt based dry rub and let it sit in the fridge a few days.  It's important to get your fingers between the skin and flesh to make a pocket and salt the flesh under the skin as well as a liberal use of salt on the exterior of the skin.  You will get super crispy skin if you are roasting at a high heat and very juicy meat as long as you don't over cook it.  Forget about crispy skin on an MES.  Not hot enough.  Russ Parsons/food writer for the LA times did a piece last year on this technique for the turkey.  Judy Rodgers of the Zuni Cafe in SF has made Zuni chicken a household name using the same technique and roasting in their wood fired ovens.

    I just posted about brining with some new information from amazing ribs website.  Worth a looksie
  19. hemi

    hemi Smoking Fanatic

    Sounds like the concept in making Kraut..  Hemi..
  20. venture

    venture Smoking Guru OTBS Member

    I see the concept of pulling the moisture out of the bird.  With added seasonings, I see a salt marinade.  Still, the moisture has been pulled out of the bird.  Where does that leave us now?

    Good luck and good smoking.

Share This Page