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spatchcocked

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    spatchcocked

    do I still brine?

    #2
    Yes, I'd go with dry brine but that's up to you.

    Comment


      #3
      I agree with Earnest... but if the turkey is 'enhanced' be careful.

      I hate hate hate that 'enhanced' crap they are selling us... grrrrrrrrrrrrrrr

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        #4
        I dry brine a day ahead and leave it unwrapped.

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          #5
          so just salt it w kosher salt and leave in frig till morning, then smoke?

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          • richinlbrg
            richinlbrg commented
            Editing a comment
            I use sea salt. You can use the salt of your choice.
            I just leave it unwrapped in the fridge for a day, light the coals, put on any rub of choice and put it on.
            That easy.

            But smarkley makes a good point about enhanced having salt in it, so you might want to be a bit careful and read the label. There is another discussion of just how much salt in the enhancement requires what adjustments to dry brining.
            Last edited by richinlbrg; November 25, 2015, 09:54 AM.

          #6

          This may help you some

          Click the link below, scroll down the page about 1/2 way:

          Comment


            #7
            I just read an article on Serious Eats that stated you can dry brine up to 72 hours in advance. I salted mine yesterday afternoon and will cook it tomorrow morning, so it'll be just short of 48 hours. I always use Morton Kosher Salt because it's easily available and also relatively inexpensive.

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