IrishGal, most around here will prefer dry brine as I do. As far as fitting depends on size of bird & what you’re cookin on.
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Thank you! I'm a Kenji fan and his dry salt brine has worked wonders for my steaks. Just not sure about turkey.Last edited by IrishGal; December 18, 2017, 07:04 PM.Comment
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In my opinion, others may have their own two cents, but I only dry brine a turkey now. Once upon a time I wet brined, but stopped about 6 yrs ago. As far as the bird fitting, providing its not a 37lber (heh, heh), and you have something bigger than a Smokey Joe, you should be all right.Last edited by FireMan; December 18, 2017, 07:22 AM.
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Dry brined:Comment
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Thanks for the advice! I ended up splitting turkey in half (removing backbone) in order to fit on the 2 level smoker. Gave it a nice rub 3 days in advance. Only took it up to 150 in the breast. It is the juiciest, most delicious turkey I have ever tasted...white and dark meat both. Forgot to take pics in the hustle bustle of xmas but many thanks for all of you who showed me the way on this excellent website. Happy Holidays to you all!Comment
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Ok, now the learnin part comes in IrishGal. No pics, didn’t happen. We’ll let you slide this time, just don’t let it happen again. Really happy that your cook turned out so well! Continue the fun!Comment
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