Home Cooking

Turkey

"Dry-Brine" Turkeys -- Experiences/Reports?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 43

"Dry-Brine" Turkeys -- Experiences/Reports?

Bada Bing | Nov 25, 2011 07:26 AM

This was my first year doing a "dry-brine" style of turkey (a term that irks some, I know, who think brining is only about salty soaking). I used a 14lb fresh natural bird, no injection.

VERDICT: tasty but too salty. Saltier than when I've wet-brined.

Here are three approaches that I consulted:

1. The one I followed was Alton Brown's in a recent Food Network special called "Countdown to Thanksgiving," which spatchcocks the bird:

http://www.foodnetwork.com/recipes/al...

2. Saveur:
http://www.saveur.com/article/kitchen...

3. L.A.Times:
http://articles.latimes.com/2009/nov/...

Now I note that Alton Brown's approach does indeed call for over 50% more salt than does the Saveur recipe, and more also than the LA TImes one. And those recipes specify salt by weight, so I wonder whether removing the backbone was relevant as a weight issue? Should one reduce salt in keeping with the lower weight of a spatchcocked bird?

I notice, also, that some recipes call for wrapping the bird in plastic for the first few days of the curing, while others just say to air-dry the bird the way I did. Mine sat uncovered in the fridge for almost three days (68 hours). Looked great coming out of the oven. I rubbed the bird's dry skin with peanut oil before roasting.

Want to stay up to date with this post?

Recommended From Chowhound