My First Dry-Brined Turkey

tish · 11-19-2012, 02:48 PM

I've dry-brined chickens before, but this will be my first ever dry-brined turkey. It's a free range, fresh 12-1/2 lb bird. I combined 2 Tbsps + 1 tsp of kosher salt with 4-1/2 tsps of chopped rosemary, and 1 Tbsp of lemon zest in a spice grinder. Rubbed the turkey all over with the salted aromatics. Put the bird in a large oven bag, and squeezed out all the air. On a platter, and in the fridge until Thursday. We'll see how it comes out. Wish me luck!

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HeSmellsLikeSmoke · 11-19-2012, 03:01 PM

I am doing my first dry-brined bird too. Good luck to the both of us.

tish · 11-19-2012, 03:03 PM

What are using on yours, Jim?

HeSmellsLikeSmoke · 11-19-2012, 03:08 PM

I am using the Saveur recipe. The rub is simple Kosher salt and pepper.

http://www.saveur.com/article/Recipe...Perfect-Turkey

tish · 11-19-2012, 03:10 PM

I've done many a chicken that way, and they always come out incredible. Good luck, brother!

fingerlickin' · 11-19-2012, 04:19 PM

Yep, all this dry brine chatter lately has got me thinking about it too. Picking up my turkey tonight, I think I might just give it a shot.

tish · 11-19-2012, 04:55 PM

Quote:

Originally Posted by fingerlickin'

Yep, all this dry brine chatter lately has got me thinking about it too. Picking up my turkey tonight, I think I might just give it a shot.

It's certainly easy enough, Jason. The chickens have always turned out very moist and juicy. Should work the same for turkey. Let us know how it goes.

Will work for bbq · 11-19-2012, 05:15 PM

I've been wanting to dry brine for a while now, yours already looks tasty just sitting in the bag, I can wait to see the finished product.

tish · 11-19-2012, 07:03 PM

Thanks, Paul. It smelled phenomenal! The theory has it that the rosemary and lemon flavors piggyback on the salt and moisture when it gets sucked back into the bird. Should be well flavored all the way down to the bone. I'll let ya'll know how it comes out.

Boshizzle · 11-19-2012, 07:04 PM

I bet it will be quite tasty! Are you cooking it on the keg with the professionaly cut tear drop vents?

tyotrain · 11-19-2012, 07:10 PM

I think I got the dry brine bug also. One ? Are u salting under the skin or just the top.

tish · 11-19-2012, 07:11 PM

Actually, I wanted to try both on the Keg, and on a rotisserie. This year, it's the rotisserie, probably with an aluminum foil packet for smoke. Next year's bird will be spatchcocked on the Keg. Anxious to see which way I'll like the best. The rotisserie is fairly new, so I'm still playing with it.

cholloway · 11-19-2012, 07:13 PM

Good Luck Tish!
It looks tasty already.

tish · 11-19-2012, 07:15 PM

Quote:

Originally Posted by tyotrain

I think I got the dry brine bug also. One ? Are u salting under the skin or just the top.

I've always done it under the skin in the past. This will be my first time salting on top of the skin. This was Russ Parson's latest discovery in his quest for the perfect dry-brined turkey. He's been improving the method every year, and he says he has found that it tastes just as moist and juicy no matter which way you do it, so why bother going under the skin? This makes it stupid simple, and if it turns out the same as past efforts, it should be amazing.

Skidder · 11-19-2012, 07:41 PM

Always wet brine but the new thing this year seems to be dry brining. I'm doing three this year so one might just have to be done this way. Do you rince after it's brined?

11-19-2012, 02:48 PM	#1
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	My First Dry-Brined Turkey I've dry-brined chickens before, but this will be my first ever dry-brined turkey. It's a free range, fresh 12-1/2 lb bird. I combined 2 Tbsps + 1 tsp of kosher salt with 4-1/2 tsps of chopped rosemary, and 1 Tbsp of lemon zest in a spice grinder. Rubbed the turkey all over with the salted aromatics. Put the bird in a large oven bag, and squeezed out all the air. On a platter, and in the fridge until Thursday. We'll see how it comes out. Wish me luck! [IMG][/IMG] __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-19-2012, 03:01 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I am doing my first dry-brined bird too. Good luck to the both of us. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-19-2012, 03:03 PM	#3
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	What are using on yours, Jim? __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-19-2012, 03:08 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I am using the Saveur recipe. The rub is simple Kosher salt and pepper. http://www.saveur.com/article/Recipe...Perfect-Turkey __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-19-2012, 03:10 PM	#5
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	I've done many a chicken that way, and they always come out incredible. Good luck, brother! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-19-2012, 04:19 PM	#6
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Yep, all this dry brine chatter lately has got me thinking about it too. Picking up my turkey tonight, I think I might just give it a shot. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-19-2012, 05:15 PM	#8
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	I've been wanting to dry brine for a while now, yours already looks tasty just sitting in the bag, I can wait to see the finished product. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

11-19-2012, 07:03 PM	#9
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Thanks, Paul. It smelled phenomenal! The theory has it that the rosemary and lemon flavors piggyback on the salt and moisture when it gets sucked back into the bird. Should be well flavored all the way down to the bone. I'll let ya'll know how it comes out. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-19-2012, 07:04 PM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I bet it will be quite tasty! Are you cooking it on the keg with the professionaly cut tear drop vents? __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-19-2012, 07:10 PM	#11
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	I think I got the dry brine bug also. One ? Are u salting under the skin or just the top. __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru

11-19-2012, 07:11 PM	#12
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Actually, I wanted to try both on the Keg, and on a rotisserie. This year, it's the rotisserie, probably with an aluminum foil packet for smoke. Next year's bird will be spatchcocked on the Keg. Anxious to see which way I'll like the best. The rotisserie is fairly new, so I'm still playing with it. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-19-2012, 07:13 PM	#13
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Good Luck Tish! It looks tasty already. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

11-19-2012, 07:41 PM	#15
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Always wet brine but the new thing this year seems to be dry brining. I'm doing three this year so one might just have to be done this way. Do you rince after it's brined?