How, exactly, to dry brine a turkey?

[Michael_in_TX]

I'm trying to keep things as simple and straightforward for my first smoked turkey. I have a 12-14 lbs one (I'll know later today when I actually get around to weighing it).

I intend to dry brine (and yes, the turkey is not pre-basted/brined). I want to try as best I can to distribute the kosher salt evenly, but even a small bird like this is a bit unwieldy.

I plan to take the total amount of salt I need (1/2 tsp of salt per pound) and divide it into four equal bowls. I will take 1/4 of the amount from two of the bowls, designated for the sides of the turkey, and add that to a fifth bowl that will be used to add salt to the interior of the turkey.

With my hand significantly above the (thawed) turkey, I'll endeavor to apply the salt in each bowl to a single side of the turkey, taking care to get some in the nooks and crannies. Hopefully, this diving the salt up will keep me from over-salting one side, which I've done before on some things. (Granted, a turkey is not a cube, but here we are.)

The turkey will rest on a wire rack on a sheet pan in the fridge for 24 hours.

Anyone have a better technique? Do I win the over-thinking things award for today?

[SheilaAnn]

Michael_in_TX 3 points for over-thinking🤓
what you say makes sense to me. If you spatchcock, then you have more of a flat surface and it will cook faster. After my first spatchcocked turkey, I have never looked back.

[Panhead John]

bbqLuv 😂

[SheilaAnn]

bbqLuv and Panhead John ....you said spatchcocking.....

[Panhead John]

When I first joined AR I never heard of it. When I saw the word "spatchcocking" used for the first time, I thought "What kind of a weird cult have I joined?" I had these visions of people being tortured in a small darkened room. But I stayed on anyway, didn’t wanna lose my $24.

[TripleB]

Here's a good tutorial with video.

Whole Turkey - Salted aka Dry Brined - The Virtual Weber Bullet

[CaliforniaDad]

+1 on your overthinking, and on spatchcocking, as SheilaAnn says.
I dry brine all of my poultry all of the time, simply using a kosher salt and baking powder mix (about 3:1 ratio), and applying a liberal even coat by sprinkling between my fingers from about a foot above. No need to really keep track of measurements, and I've never had a problem with too much salt.

For a more detailed explanation, and an explanation of the baking powder, check this out: https://www.seriouseats.com/2014/11/...iving.html#dry

[FireMan]

Very dryly. No liquid. 🕶

[bbqLuv]

First save the Old Crow sour mash as a reward for brining. 2-4 shots will work.
next trim and prep the turkey, followed by season with rub or seasoning containing salt.
place in fridge for a day or two.
Now its time for sipping.

[Red Man]

You’re definitely over thinking it. Just sprinkle on some salt.

[Michael_in_TX]

lol...thanks all. As I was writing my post I realized just how ridiculous it was sounding. Get the requisite amount of salt on the bird as evenly as possible then let it hang out for a day in the fridge. Doesn't need to be a subject of a doctoral dissertation.

[Panhead John]

I wish you wouldn’t use them big words like that in front of me.

[wu7y]

My rule of thumb which I learned here is when I dry brine (usually a steak but same applies to poultry) is to sprinkle about as much salt on the bird as you would salting it at the table before you eat it.

Plus I wish you wouldn't use them big words in front of any of us. I actually did a docteral dessertation onct and those big words still scare me.

[wu7y]

Oh, I need to add for full disclosure - I was born in Texas but it wasn't my fault. My Yankee friends would ask, how did you come to be born there? I'd just say, - that's where my mother was.

[DrJimmy2112]

You all are killing it!!!

[Nuke em]

Watch the video under the turkey section on recipes it shows how meathead salts his bird before smoking it.

Just toss it in the air while in the kitchen so it hits the ceiling and where it lands it be good. If any lands on the kitchen floor, let the dogs lick it up. Any excess on the counter, then leave it and go sip an adult beverage and wait till the better half comes in and let em clean it up

[gcdmd]

"and wait till the better half comes in and let em clean it up."

Yeah, right. Good luck with that part in my house.

[Michael_in_TX]

Dry brined the turkey tonight. I think I did a decent job. I can see why some people prefer wet brining, especially if you have the space the in fridge. It can be a bit tricky to get salt evenly distributed all over the bird.

I dispensed with the (silly) idea of dividing up the salt. I just did a light coating all over the bird repeatedly (and patting it in occasionally) until I ran out of salt.

We'll see how I did in two days.

[SheilaAnn]

I wet brine mine in a standard sized cooler and leave it in the garage overnight. Cooled the simmered brine and added two 7# bags of ice. Next day, there was still ice and it temped at 38F. And this is Southern California with the weather at about 70F. I bet your will be awesome!