Our family been wet brining the turkey for years and usually do the herbs/ citrus/honey/maple syrup in kosher salt combo. We had a traumatic experiance with a dry turkey on our first turkey so we got into brining and stuffing the skins with a herb butter.
I been reading the recent food magazine and they have recently switched from wet brining (as it was featured a few years ago) to dry salt brine.
Has anyone tried both? how do they compare? i'm afraid of making the switch because it is the center piece to the madness.
I know i'm all over the place these days so i was thinking of making:
Citrus brined (the trusted alton recipe) and glazed with chipotle turkey
Herb buttermilk (1qt water, 4 qt buttermilk) brined turkey