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Dry Brine Question


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Dry Brine Question

DonnaMarieNJ | Nov 22, 2012 04:30 PM

Today I cooked dry-brined turkey, using only whole legs and thigh pieces. The turkey turned out fantastic tasting, however, the turkey pieces took entirely too long to cook in my opinion. I used a thermometer. In fact, I used several themometers to get the thigh meat to 165 at the thickest part, as the recipe specified. The temp was perfect. The meat pulled away from the bone and all of this happened in 30 minutes. I was afraid the meat would not be cooked, and relied on the thermometers and took the pan out, allowing the pieces to rest for 1/2 hour. When it was time to eat, the turkey meat (mind you it was all dark meat) was almost red inside, very wet and spongy. I wasn't certain if this was due to the brining and it was supposed to be that way, or it was underdone. Nevertheless, being afraid to eat it that way, I had to (of all things) nuke the turkey because everything else was on the table and it was time to eat. <sigh>. While eating, I put the remaining turkey pieces back in the oven for 1/2 hour. Took it out, let it rest, cut one thigh, and had to put the pan back in the oven for yet another 1/2 hour. The pieces were never frozen, and had brined for two days and were not overly cold when I put them in the oven. I was under the impression that when brining (albeit wet), the meat would cook faster.

I realize everyone is probably tired of turkey questions, but what did I do (if anything) wrong? I cannot imagine turkey pieces taking so very long to cook. My oven temp was at 325 which was what the recipe called for.

Thanks for taking the time to answer my questions on such a busy family day.


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