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Discussion in 'Poultry' started by reents, Nov 24, 2011.
I have never heard of this before anybody tried it?
Harry Soo from Slap Yo's Daddy BBQ had a Dry Brime recipe "SYD Tangilicious Turkey" on his web site.
I'm giving it a try today I'll be post a report later.
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.
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.
Give it a try -- I highly recommend it.
Brining your poultry is the only way to go.
hey Tom C how did your turkey turn out with the dry brine method?
I much prefer dry brining poultry over wet brining. Better texture.
1 level tablespoon of kosher salt and a level teaspoon of sugar per 5 lbs. of turkey.
3-4 days for a 12 lb. bird.