Have you tried a dry Brined Turkey

Discussion in 'Poultry' started by reents, Nov 24, 2011.

  1. I have never heard of this before anybody tried it?
     
  2. tom c

    tom c Smoking Fanatic

    Last edited: Nov 24, 2011
  3. smokinal

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

    I will be interested to see how it will turn out. It sure seems like a coating of salt would draw the moisture out of the bird, not put it in.
     
  4. jak757

    jak757 Smoking Fanatic Group Lead

    I've dry brined my turkey for thanksgiving the last three years.  My family loves it, and I have to agree with them.  I had always wet brined before, but with a big turkey and limited fridge space, it was tough.  Dry brining make that part easier (no big bucket).  We like the taste and texture.  It's come out moist and tender, and perfectly seasoned throughout.  Not sure I'd do it any other way.

    There was a thread the other day on this -- the link is below.  I posted a links I had which describe the technique.  Others have posted links and pics as well.

    http://www.smokingmeatforums.com/t/113476/salting-instead-of-brining

    Give it a try -- I highly recommend it.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Brining your poultry is the only  way to go.
     
  6. hey Tom C how did your turkey turn out with the dry brine method?
     

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