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Turkey Dry Brining

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  • Thunder77
    replied
    Even if you do a light brine, a day or two in the fridge, unwrapped, will help to dry out the skin.

    Leave a comment:


  • Greg A BigBillsFan
    replied
    I used to wet brine always until Meathead educated me to the dry brine. I NEVER skip this. The results obviously are the reason why. Remember the adage, > "if it ain't broke, don't fix it".

    Leave a comment:


  • AZRedneck
    commented on 's reply
    4 ounces barely makes a sammich!

  • Huskee
    commented on 's reply
    LSUBBQFan Gotta love "Serving Sizes" ha ha. Ain't nobody had to unbuckle their belt from 4oz of turkey!

  • LSUBBQFan
    commented on 's reply
    Great advice Huskee! I used this info in the past but had forgotten so thanks. Mine is 200 mg per 4 oz. serving size (side note: LOLOLOL). Since the Tony's I'll use is salt-heavy I think I'll get that on tonight in lieu of the usual salt-only dry brine. First turkey on the PBC tomorrow!

  • Huskee
    replied
    My advice, FWIW, is don't skip the brine just because it says injected. We need to know what it's injected with and how much of that is salt! There is no universal law or standard to this.

    A good rule of thumb is to look at the Nutrition Facts label. If the sodium content is 200mg or lower, proceed with a normal dry brine (or wet brine, whatever you prefer). If the content is between 200-300, or a little over 300, you can brine them but it may be best to lower the amount, say half-ish. If the content is a lot over 300 or approaching or over 400, skip the brine altogether.

    You can't always count on the "injected with a xx% natural solution" as your guide because that "solution" could vary in the amount of salt it contains vs water.

    Leave a comment:


  • Mr. Bones
    replied
    I hand rub mine with stick butter. Sprinkle with my Cajun seasoning. Smoke with mixed woods throughout the cook. Hickory, Mesquite, Apple, Peach, most usually.

    Leave a comment:


  • LSUBBQFan
    commented on 's reply
    Thanks, Jerod Broussard. Yeah, last year I used the Tony's injection and another similar one and it was really good. This time I'm thinking about injecting with warm butter and using either the PBC rub or now you have me thinking of using Tony's seasoning on and under the skin.

  • Jerod Broussard
    replied
    Every turkey I buy is brined. I inject those dudes with a Tony chachere's butter injection and I sprinkle Tony chachere's seasoning on the skin.

    I cut back on the salt on a pork shoulder that was already brined, that crap was as bland as it can get.

    Leave a comment:


  • LSUBBQFan
    commented on 's reply
    Thanks Mbmorgan

  • MBMorgan
    replied
    If it's already injected (a la Butterball), absolutely no brining of any kind ... just rub at cook time.
    Last edited by MBMorgan; November 4th, 2016, 05:48 PM.

    Leave a comment:


  • LSUBBQFan
    started a topic Turkey Dry Brining

    Turkey Dry Brining

    Since the lion's share of grocery store turkeys are injected with a salt solution I'm curious whether most folks here dry brine or not? I know Meathead says to do so if it was not injected but I'm interested in the extra help in drying out the skin. Interested in hearing others' thoughts.

    Thanks

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