I saw America's Test Kitchen episode where they dry brined a turkey prior to oven roasting. Has any one tried this technique before smoking the turkey. Any comments?
Original Post
Replies sorted oldest to newest
Dry brining before smoking sounds interesting. I haven't tried it, but I've always wondered about dry brining in terms of the external dry salt drawing out moisture, especially from the breast meat. But I guess if people swear by it, and apparently they do for regular roasting, then it should work for smoking too. I dislike most commercial smoked turkey since the intense wet brining makes it taste like ham when done, so I'm interested in this method. Please let us know how it turns out! A good smokey turkey that still tastes like turkey would be a treat!
I saw the dry brine episode also and am going to give it a try. Like others, I always have wet brined and am rethinking it this year. Worth a try! And if anyone has already done this, please report!!!!
i think I'm going to try dry brinning this time. No messy wet brine, more room in the frig. No butter soaked cheese cloth. More of a KISS approach. I may try basting some near the end of the cook. I'll let you know how it turns out.
I've dry brined the past two years. Turned out very good. Trying to decide if I want to do something other than turkey this year. If I don't, I'll dry brine again. Might try a commercial dry brine this year made by one of the BBQ Brethren.
Interested in this method. After you guys try it this year, will you post how you did it, and what the results were?
Andy would you post how and what you did for your dry brined turkey please
Looked back through the past turkey threads. Not much info as to what I did. The first year I dry brined over night, wasn't really long enough I don't think. Last year I did two days if I remember right. This year I'm still deciding if I want to make a turkey or something else, if I do make a turkey, I might go for three days. Dry brining takes longer than wet brining.
Here's some info from Meathead at Amazing Ribs. Lots of good info about lots of things on that site, if you've never visited, you should.
http://amazingribs.com/recipes...nes/dry_brining.html
Here's a couple tutorials from a BBQ Brethren, I'll probably try this this year if I make a turkey.
https://www.naturiffic.com/blo...y-wood-smoked-turkey
https://www.naturiffic.com/blo...o-dry-brine-a-turkey
Here's some info from Meathead at Amazing Ribs. Lots of good info about lots of things on that site, if you've never visited, you should.
http://amazingribs.com/recipes...nes/dry_brining.html
Here's a couple tutorials from a BBQ Brethren, I'll probably try this this year if I make a turkey.
https://www.naturiffic.com/blo...y-wood-smoked-turkey
https://www.naturiffic.com/blo...o-dry-brine-a-turkey
Great references, Andy. Thanks. Not this year (no time to practice) but next year for sure.
Reporting back on dry brining a turkey. Our turkey was FABULOUS. The best ever, according to my family. I used a recipe I found at the following link:
http://www.thekitchn.com/how-t...om-the-kitchn-212426
We had a 14 pound turkey that I spatchcocked and then rubbed with the kosher salt and herbs mentioned in the recipe in the link above. I rubbed the salt mixture between the meat and the skin and then put the bird on a meat rack over a cookie sheet in the refrigerator. Although they say to not cover the bird, I did place a loose plastic wrap cover over it. I DID NOT RINSE THE BIRD BEFORE SMOKING. The turkey was perfectly seasoned. So I recommend giving it a try.
http://www.thekitchn.com/how-t...om-the-kitchn-212426
We had a 14 pound turkey that I spatchcocked and then rubbed with the kosher salt and herbs mentioned in the recipe in the link above. I rubbed the salt mixture between the meat and the skin and then put the bird on a meat rack over a cookie sheet in the refrigerator. Although they say to not cover the bird, I did place a loose plastic wrap cover over it. I DID NOT RINSE THE BIRD BEFORE SMOKING. The turkey was perfectly seasoned. So I recommend giving it a try.
Gailmo, coincidentally I bookmarked that recipe page a few days ago thinking I might try it for Christmas. Could you post your technique for smoking the spatchcocked bird? Thanks!
I am a bit slow on the pick-up of dry brining.
It was only this year when I read "The Zuni Cookbook" by Judy Rodgers, that I first encountered the theory and process of pre-salting poultry.
As we only buy organic poultry (generally the day of cooking) which we find are moist enough for us I've not gotten around to trying it, but will someday.
It was only this year when I read "The Zuni Cookbook" by Judy Rodgers, that I first encountered the theory and process of pre-salting poultry.
As we only buy organic poultry (generally the day of cooking) which we find are moist enough for us I've not gotten around to trying it, but will someday.
as promised....
Thanksgiving turkey 11 23 1917
Thawed a frozen 10 pound enhanced turkey in the frig for 5 days. Dry brined the turkey for 48 hours using 3 tablespoons of salt and 3 teaspoons of sugar mixed. Separated the skin and rubbed the mixture over the breasts and legs and thighs. Trussed the legs and tucked the wings. Out of the frig and rubbed with 1 ½ teaspoons of baking powder mixed with 2 teaspoons of vegetable oil. Into a cold smoker SM 025. One chunk of cherry wood and on chunk of hickory wood. 265 degrees. Probe in the breast and probe in the thigh set for 160 and 170. Smoker at 265 degrees. After about 2 hours I reduced the oven temp to 240 just because it was going to be done early if I didn’t. so just a timing thing. After 3 hours I basted it with vegetable oil brushed on. Pulled it at about 4 hours. Let it rest for 1 hour without foil. Carved and served. It was great I will probably do it again and may never wet brine again. It tasted like turkey, no spices except salt and sugar, not even pepper
Thanksgiving turkey 11 23 1917
Thawed a frozen 10 pound enhanced turkey in the frig for 5 days. Dry brined the turkey for 48 hours using 3 tablespoons of salt and 3 teaspoons of sugar mixed. Separated the skin and rubbed the mixture over the breasts and legs and thighs. Trussed the legs and tucked the wings. Out of the frig and rubbed with 1 ½ teaspoons of baking powder mixed with 2 teaspoons of vegetable oil. Into a cold smoker SM 025. One chunk of cherry wood and on chunk of hickory wood. 265 degrees. Probe in the breast and probe in the thigh set for 160 and 170. Smoker at 265 degrees. After about 2 hours I reduced the oven temp to 240 just because it was going to be done early if I didn’t. so just a timing thing. After 3 hours I basted it with vegetable oil brushed on. Pulled it at about 4 hours. Let it rest for 1 hour without foil. Carved and served. It was great I will probably do it again and may never wet brine again. It tasted like turkey, no spices except salt and sugar, not even pepper
Attachments
Images (1)
as promised....
Attachments
Images (1)
more pics as promised....
Attachments
Images (1)
as promised.... more
Attachments
Images (1)
last pic
Attachments
Images (1)
Interesting Ranger. I am anxious to try it. Thanks for the primer and share!
NICE! Looks like it turned out great.
yea, It was very good. I would probably up grade my Turkey next time, possibly organic and not enhanced. I just got one of the cheaper deals at the store. But yes it was juicy enough and tasted like turkey. I was very happy with it and it was so much easier than the wet brine method.