Dry turkey brine questions

[bret]

Happy Thanksgiving

I'm going to dry brine turkeys this year. Do I dry the birds in the fridge overnight before brining, after brining, or both? How long should I dry brine? Do I rinse off after brining and if so, do I let them dry after that?

Thanks a lot!

 

[SecondHandSmoker]

If you are just going to dry brine with kosher salt, use half a teaspoon per pound.
Dry brine in the fridge for at least 4 hours, overnight is even better.
No need to rinse afterward.

 

[Joetee]

No need to wet brine if you dry brine.

 

[bret]

I'm going to remove the packaging, trim, and clean the turkeys. Should I let them rest in the fridge overnight before brining or apply the brine immediately? I'm going to get them going this Saturday, so I have a few days to work with. I won't rinse off the brine.

 

[bret]

Here's another question:
Do I incude the dry rub with the brine or apply it after it works awhile?

 

[noboundaries]

Bret, do a seach in YouTube for "Turkey America's Test Kitchen. " A one year old video will come up called "An easier roast turkey that uses a tool for pizza." They dry brine a turkey and go through the simple procedures. I used their salt-sugar mix for a quick under the skin dry brine. I also did the flip during the roast. Came out tasty.

 

[SecondHandSmoker]

Here's another question:
Do I incude the dry rub with the brine or apply it after it works awhile?

When dry brining with kosher salt, it will draw up the moisture and the surface of the turkey will have a wettish slury. This slury will reabsorb into the the meat. Apply the rub after the brining process.

 

[Joetee]

There are 100's of ways to smoke or grill a turkey.
What I do is:
Make sure your turkey is thawed completely.
Spatchcock it.
Salt it top and bottom the day before.
Season it with a mixture of your seasoning and olive oil. Top, bottom, and under the skin.
Smoke or grill indirect at 325 until every part is at least 160°.
Carry over should take it to 165° breast and 170 for the dark meat.
Real simple. 2 to 4 hours depending on size and other factors.
Always use a digital thermometer.