Dry-Brined Turkey

I am interested in your dry-brined chicken, if you care to share. Might want to start a different thread tho.

Thanks!

quote:

Originally posted by Wheelz:
I am interested in your dry-brined chicken, if you care to share. Might want to start a different thread tho.

Thanks!

Wheelz - It's not so much of a recipe as it is a technique or process. It's pretty much the same as with a turkey, though obviously on a smaller scale. As Parsons says in his article "What makes this turkey so great? It's pretty simple, really: The salt draws moisture from the meat, but then the meat reabsorbs the liquid. So in effect, you're brining the turkey in its own juices".

I don't have the info with me, but in it's basic form, it calls for a 3-4 pound chicken and 3/4 of a teaspoon of salt per pound of bird. Rinse and dry the chicken very well, and rub with the salt paying particular attention to the thicker parts such as the breast. Refrigerate for 1-3 days, rubbing occasionally to redistribute the salt. If desired, add dry spices or herbs to the salt and/or add some fresh herbs under the skin. Remove from the refrigerator and place on a counter for around 1 hour to come to room temp.


Though I'm sure that it could be adapted for a smoker, the process calls for roasting the bird in a pan pre-heated in a 475F degree oven for ~ 25 minutes or to 160F internal, followed by a 15-20 minute rest.

Several years ago,Cookshack would do recipe/technique contests for their newsletter,forums,restaurants,etc.

I was one of the several cooks selected to try out the recipes and write them up.

A cook did a great fresh tuna,and a dry brined turkey.

Both were excellent and I believe both won at some level.

Smokin' may be able to find the link,If not-I'll see if I have the hard copy.

Strangely,it contained fennel seed,which can scare me as a presenter,but was almost silent and excellent.