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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2012, 02:48 PM   #1
tish
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Default 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]
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Unread 11-19-2012, 03:01 PM   #2
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I am doing my first dry-brined bird too. Good luck to the both of us.
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Unread 11-19-2012, 03:03 PM   #3
tish
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What are using on yours, Jim?
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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!'
~~~~~~~~~~~~~~~~~~
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Unread 11-19-2012, 03:08 PM   #4
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I am using the Saveur recipe. The rub is simple Kosher salt and pepper.

http://www.saveur.com/article/Recipe...Perfect-Turkey
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Unread 11-19-2012, 03:10 PM   #5
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I've done many a chicken that way, and they always come out incredible. Good luck, brother!
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Just a little pyro at heart! Who's got the hot dogs?
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Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
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Unread 11-19-2012, 04:19 PM   #6
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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.
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Unread 11-19-2012, 04:55 PM   #7
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Quote:
Originally Posted by fingerlickin' View Post
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.
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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!'
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Unread 11-19-2012, 05:15 PM   #8
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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.
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Unread 11-19-2012, 07:03 PM   #9
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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.
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*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!'
~~~~~~~~~~~~~~~~~~
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Unread 11-19-2012, 07:04 PM   #10
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I bet it will be quite tasty! Are you cooking it on the keg with the professionaly cut tear drop vents?

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Unread 11-19-2012, 07:10 PM   #11
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I think I got the dry brine bug also. One ? Are u salting under the skin or just the top.
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Unread 11-19-2012, 07:11 PM   #12
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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.
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*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!'
~~~~~~~~~~~~~~~~~~
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Unread 11-19-2012, 07:13 PM   #13
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Good Luck Tish!
It looks tasty already.
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Unread 11-19-2012, 07:15 PM   #14
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Quote:
Originally Posted by tyotrain View Post
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.
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*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!'
~~~~~~~~~~~~~~~~~~
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Unread 11-19-2012, 07:41 PM   #15
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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?
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