Dry rub turkey breast day before?

[hawtsauc3]

I know most recipes are based upon wet brining poultry, but since I’m just doing a breast would there be any problem in dry rubbing a turkey breast and keeping it in a ziplock in the fridge overnight?

 

[Bytor]

I always rub meat the day before cooking, if time permits. The salt and the dry brine bring out some good flavor and with a rub, I think it's even better. I don't use a bag though, I put on a cooling rack placed inside a cooking sheet. I think the bag promotes the moisture to collect in the bag and not diffuse back into the meat.

 

[Lonzinomaker]

I dry brine in air (no bag) for 48-72 hours for all my turkey breasts.

 

[JckDanls 07]

Sorry guys... but I disagree... My theory is nothings gonna penetrate the skin... just a waste of seasoning... Now if you were to separate the skin from the meat and put the seasoning/rub on the meat then I'de say by all means the night before and then a lil refresher as it's going in the smoker ... just my mentality...

 

[HalfSmoked]

Yup I think Keith has you covered.

Warren

 

[hawtsauc3]

Sorry guys... but I disagree... My theory is nothings gonna penetrate the skin... just a waste of seasoning... Now if you were to separate the skin from the meat and put the seasoning/rub on the meat then I'de say by all means the night before and then a lil refresher as it's going in the smoker ... just my mentality...

I mean I’m more worried about harm than benefit. For me it’s just what can I prep a day early so that all I have to worry about tomorrow is firing up the smoker and getting the meat in

 

[HalfSmoked]

Thanks for the like hawtsauc3 it is appreciated.

Remember hast makes waste.

Warren

 

[Bytor]

Sorry guys... but I disagree... My theory is nothings gonna penetrate the skin... just a waste of seasoning... Now if you were to separate the skin from the meat and put the seasoning/rub on the meat then I'de say by all means the night before and then a lil refresher as it's going in the smoker ... just my mentality...

Yep, I didn't mention that, but assumed it.... I will separate the skin from the meat, add a little olive oil and then season away. Right before the cook, I will add rub to the skin and cook away.