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Dry brining. Anyone heard of or tried it?

post #1 of 5
Thread Starter 

Saw this on the internet and it seems to make sense.  Wish I could post a link to the story, but off site links are a no no.  I copied and pasted the recipe below.  If you want the full read, do a Google search for "genius dry brined turkey"

 

 

Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)

Adapted slightly from The L.A. Times Food Section

Serves 11 to 15

One 12- to 16-pound turkey (frozen is fine)
Kosher salt
Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1)
Melted butter for basting (optional)

 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

post #2 of 5

I just read that also and was going to ask if anyone here had tried it. If it works it would sure save a lot of mess.

post #3 of 5

This is interesting. Two threads on the same subject started on the same day. Maybe the mods should combine the threads. I've been using his method for many years with excellent results, and I'll never consider doing a traditional wet brine again.

 

Link to the other thread is here > http://www.smokingmeatforums.com/t/152799/dry-brine-anyone

post #4 of 5
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

This is interesting. Two threads on the same subject started on the same day. Maybe the mods should combine the threads. I've been using his method for many years with excellent results, and I'll never consider doing a traditional wet brine again.

 

Link to the other thread is here > http://www.smokingmeatforums.com/t/152799/dry-brine-anyone


Hmmm.  Guess I missed the post or I wouldn't have put up a duplicate question.  I will definitely have to give this a try.  Wet brine is good, but I'm not overly fond of the texture it gives the meat

post #5 of 5

Always thought brine involved liquid?

 

Only liquid I see here comes out of the bird?

 

If that is a brine?  OK.

 

Gotta do something to a turkey to make it edible?

 

Good luck and good smoking.

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