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Dry Brining a Spatchcock Turkey - Can I do it now vs wednesday before turkey-day?

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    Dry Brining a Spatchcock Turkey - Can I do it now vs wednesday before turkey-day?

    Does it hurt to dry brine my bird now (saturday before thanksgiving) VS just doing it the night before I cook it? I use 1/2tsp kosher salt / lb of turkey, and my turkey is not injected...

    I was thinking of spatchcocking it now, salt it, and drop it in a big ziplock back in the meat tray of the fridge.

    Thanks!

    #2
    I'd do it now and leave it uncovered.

    Comment


      #3
      Crispier skin and more moisture retention!

      Comment


        #4
        I agree with Jerod Broussard and Spinaker . I've gone with 3 days of dry-brining before and the results were great.

        Comment


          #5
          thanks all!

          Comment


            #6
            And just before placing in the cooker, separate most of the skin from the meat. That will also help with crisping the skin.

            Comment


            • EdF
              EdF commented
              Editing a comment
              Yes. After separating I generally put some veggie oil between the skin and the meat. Seems to work well.

            • lonnie mac
              lonnie mac commented
              Editing a comment
              Dukes Mayo! It is delish!!

            • Attjack
              Attjack commented
              Editing a comment
              With chicken, I always separate the skin and dry brin under the skin and on top.

            #7
            Click image for larger version

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            Comment


              #8
              Actually when I dry bine birds, I separate the skin and put salt directly on the meat, and also on the skin. Just cuz i can.

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                Same here.

              #9
              Click image for larger version

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              This bird is changing color. Doesn't look so good. Is it bad? It's been dry brining open in the fridge since I started this thread (saturday eve).

              Comment


              • Stevo
                Stevo commented
                Editing a comment
                I'm concerned about the red around the wing tips and leg tips, and then the brownish skin in the thigh areas.

              • shify
                shify commented
                Editing a comment
                That ugliness is normal. The skin is nice and tight and drying out which will help crisping. I'm going to start my dry-brine tonight

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                I wouldn’t have started this early, but as I said, it’s looking fine.

              #10
              Jerod Broussard Spinaker - thoughts? I'm inclined to bag this bird and buy another.

              thanx

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Looking awesome to me. I've had plenty like that.

              • Spinaker
                Spinaker commented
                Editing a comment
                It looks just fine.

              • Attjack
                Attjack commented
                Editing a comment
                Seems normal to me. It's being exposed to air that makes it discolor in my experience. Unless it stinks I think you should be good.

              #11
              Thanks all. I appreciate you walking be back from the ledge.

              Comment

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