Wet brine or salt rub poultry.

[worth1]

Here's my take on it.
But first to be technically correct there is no such thing as a dry brine
It's like saying dry water.
What it actually is is a salt rub.

Next I've heard several people say with a salt rub AKA dry brine the salt pulls the moisture out of the bird and then it goes back in.
Not true.
The salt will replace the moisture and left long enough and enough salt it will complety dry the meat out.
In the trade removing that brine solution and re packing the meat is called overhauling.
This is done until the meat gets to a certain percentage of original weight.
Like I did my salmon.
Like a Smithfield country ham.
Wet brine is an osmosis effect were the moisture in the meat equalizes with the salty water in the brine solution.
It also does some strange chemistry to the cell walls that helps trap in that moisture.
I've dry brined/salt rubbed before and didn't like the results.
What I do like and is exceptionally good is wet brine in the right solution and the right time.
I also add a pinch of cure to the solution for extra flavor.
Not enough to make ham but enough to flavor the meat.
About two heaping tablespoons to 3 gallons of water.
Morton's tender quick is the same stuff but white not pink.
I've used it for years as well.
Once the is done correctly your pretty safe and all the bacteria is killed on the bird.
This year before baking the turkey I'm going to inject it with butter.

[OmarLittle]

I dry brine. I like science-y info, so I trust Serious Eats. They say wet brine turkey are juicer, but that juice is mostly water leading to watered down tasting birds. Most of the crazy flavor stuff people out into their wet brines don't even make it into the meat.

https://www.seriouseats.com/the-food-la ... anksgiving

Although this year I have a pre injected turkey instead of a natural bird so I might not do anything to it. Don't want it too salty.

For a rub I make a paste of Simon& Garfunkel rub in oil (grind up parsley, sage, rosemary, thyme, oregano, basil, bay leaves, sugar) and rub it all over and under the skin. Smoke it with some alder wood or whatever light smoke wood I have on hand

[MissS]

I don't brine my birds at all. No need for all of that salt. I don't need them pickled, smoked, fried or injected. If you can cook worth a darn, they will come out just fine. I just enjoy them roasted to perfection without them being adulterated at all.

[Vanman]

I just use a salt brine followed by a rinse and a drying period uncovered in the fridge. Then into the smoker with charcoal and Hickory.

[PlainJane]

My favorite is Samin Nosrat’s buttermilk brine; fantastic on turkey or chicken.

[OmarLittle]

My favorite is Samin Nosrat’s buttermilk brine; fantastic on turkey or chicken.

I just looked it up. Kind of similar to Cornell chicken. I love Cornell chicken on the grill in the summer.

https://amazingribs.com/tested-recipes/ ... en-recipe/

[worth1]

I just read an article in I think southern living about buttermilk salt brine.
And yes I can cook a non brined turkey very well and have for years.
My purpose for the brine thing this year is I might slow smoke part of this one for a little bit since I'm going to section the turkey and not cook it whole.
Or I may not smoke it.

[Tormato]

A simple oven roasted turkey, at 20 pounds, comes out perfect for me. At 24 pounds, or more, the white meat can start to become dry. This year's turkey is 22 pounds, so I'll see what happens (without a wet brine). Often, there is a fairly large difference in the size of the legs, on two turkeys that have the same weight, which can effect cooking time by up to half an hour. All wrapped up in plastic, it's not possible to tell the leg size, when making the purchase.

I did download a video on cutting up a raw turkey, which might reduce the cooking time in half. But, I'm not going to undertake that experiment on Thanksgiving Day. Another turkey, another day. And, still plentiful in supply, at .49/lb, it will be an inexpensive experiment.

[Uncle_Feist]

I'm pretty sure ALL frozen turkeys are prebrined. Every single one of every brand I have bought in the last 35 years has been. If the label says anything besides TURKEY it's already brined.

[worth1]

I'm pretty sure ALL frozen turkeys are prebrined. Every single one of every brand I have bought in the last 35 years has been. If the label says anything besides TURKEY it's already brined.

I'll have to look on the label.
Regardless I'm brining mine.
I was supposed to start it tonight but I'm starting it tomorrow instead.
Got involved in something else.
Or maybe I'll start it tonight anyway.
That would be 48 hours in the solution.
But where in hell am I going to put my beer?

[pondgardener]

https://thegrillingdad.com/how-to-grill ... re-brined/

[MissS]

I just bought (2) 9lb fresh turkeys today for 99 cents a lb. One for the freezer to enjoy during the summer and one for sometime this week. No brine on them at all.

[worth1]

The turkey went in the solution last night.
Guinness stout went in garage where the temperature dropped to the perfect temperature for this type of beer.
Nobody in their right mind would drink Guinness ice cold in my opinion.
I also saw an article that says you can bake a frozen turkey.