Dry Brine (1 Viewer)

[Megla]

Looking at trying a Dry Brine Turkey this year and was looking for thoughts, opinions and tips from those that have done dry brining in the past. Going to use course Kosher salt, sugar, rosemarry, tyme and basil for the dry brine. Looking at 3 days for the brine time.

Is it best to store uncoverd during the brine?

Does the bird need to be rinsed and patted dry after the brining is done?

Can the bird sit for 1/2 a day after the brining before being cooked or does it need to be cooked soon after?

TIA

 

[CletiusMaximus]

Meathead Goldwyn says 1/4 to 1/2 teaspoon of kosher salt per pound, sprinkled over the bird, assuming the turkey has not already been injected. Uncovered, overnight is sufficient. He does not recommend rinsing as the purpose of leaving it uncovered is to allow the skin to dry. Meathead also recommends injecting butter into the breast, among other numerous tips.

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#dry

 

[Drifter]

Looking at trying a Dry Brine Turkey this year and was looking for thoughts, opinions and tips from those that have done dry brining in the past. Going to use course Kosher salt, sugar, rosemarry, tyme and basil for the dry brine. Looking at 3 days for the brine time.

Is it best to store uncoverd during the brine?

Does the bird need to be rinsed and patted dry after the brining is done?

Can the bird sit for 1/2 a day after the brining before being cooked or does it need to be cooked soon after?

TIA

I've used the Cooks Illustrated method for the past few years with good results. They suggest dry brining and then wrapping in cellophane and rinsing/drying before cooking because they also use a salt/baking powder mixture on the skin to crisp it up.

Don't know on the last question. Why would you do this?

 

[Megla]

Looking at trying a Dry Brine Turkey this year and was looking for thoughts, opinions and tips from those that have done dry brining in the past. Going to use course Kosher salt, sugar, rosemarry, tyme and basil for the dry brine. Looking at 3 days for the brine time.

Is it best to store uncoverd during the brine?

Does the bird need to be rinsed and patted dry after the brining is done?

Can the bird sit for 1/2 a day after the brining before being cooked or does it need to be cooked soon after?

TIA

I've used the Cooks Illustrated method for the past few years with good results. They suggest dry brining and then wrapping in cellophane and rinsing/drying before cooking because they also use a salt/baking powder mixture on the skin to crisp it up.

Don't know on the last question. Why would you do this?

Need the room in the refridgerator that night or early in the morning

 

[Drifter]

I think if you keep it wrapped, it will be fine. I'm not sure what would happen to a brined anything if not cooked immediately.

 

[seahawk 17]

Recipes Galore

 

[Mr. Ected]

Looking at trying a Dry Brine Turkey this year and was looking for thoughts, opinions and tips from those that have done dry brining in the past. Going to use course Kosher salt, sugar, rosemarry, tyme and basil for the dry brine. Looking at 3 days for the brine time.

Is it best to store uncoverd during the brine?

Does the bird need to be rinsed and patted dry after the brining is done?

Can the bird sit for 1/2 a day after the brining before being cooked or does it need to be cooked soon after?

TIA

I've used the Cooks Illustrated method for the past few years with good results. They suggest dry brining and then wrapping in cellophane and rinsing/drying before cooking because they also use a salt/baking powder mixture on the skin to crisp it up.

Don't know on the last question. Why would you do this?

Need the room in the refridgerator that night or early in the morning

Saw a cooking site (TheKitchn.com) that suggested using a refrigerator drawer to do the brining. Now this was for a wet brine, but I would think the idea would work.

 

[Megla]

I think if you keep it wrapped, it will be fine. I'm not sure what would happen to a brined anything if not cooked immediately.

I often let wet brined chicken and turkeys rest for hours before cooking ,just wasn't sure how a dry brine would be