Rude Pete's Contest Winning Turkey

OK. What does the dry brine accomplish? Just for clarification...I'm assuming when you place the bird on a rack in a well ventilated area, it's in the refrigerator (don't make fun).

Yep.Srangely it does brine the bird.

I used fresh kosher,since it wasn't shot full of salt water.

Smokin' can probably expand.

how does the cooking time compare to a brined turkey? I would assume the brined turkey cooks slightly faster because of the moisure but you know what happens when you assume.

quote:

Originally posted by Pags:
I'm assuming when you place the bird on a rack in a well ventilated area, it's in the refrigerator (don't make fun).

I would have thought in the refrigerator also, but the instructions say "well ventilated area" which rules out the refrigerator for me though you can use a fan to aid in circulation and cut your drying time to 2 hrs. That makes me to think you have the turkey out on a counter for 2-4 hrs. Not to sure I feel safe doing something like that. Jer

quote:

Originally posted by Pags:
...I'm assuming when you place the bird on a rack in a well ventilated area, it's in the refrigerator (don't make fun).

Actually no. He's doing the same thing you do with seafood trying to create a pellicle.

quote:

Place the bird in a plastic bag and refrigerate for 12-24 hours. I think it would be hard to put a fan inside your fridge

Wash the turkey thoroughly to remove all of the curing mixture. Dry the bird completely with paper towels and set to dry on a rack in a well-ventilated area until the skin is glossy (about four hours). You can place the bird in front of a fan to hasten the process, but it will still take about 2 hours.

Verrry interrrrresting. He says in his Seargent Hans Schultz accent from Hogan's Heroes.

quote:

Originally posted by Pags:
OK. What does the dry brine accomplish?

Osmosis - The salt draws moisture from the meat and opens the pores, but after a period of time the meat reabsorbs the salted liquid. In effect, you're brining the turkey in its own juices. During cooking, the protein strands in muscles tighten, squeezing out liquid. The salt changes the structure of the proteins in a way that allows them to retain more moisture during cooking.

Same process as a wet brine minus the water. It's also the curing process I prefer.

I'm still on the fence on dry brining, especially large cuts.

I DO it for my Prime Ribs (although they call it Salting) and it's the only time I brine beef. I'd never wet brine beef.

But poultry, I've tried it several times side by side with wet brined chicken and 100% the family has voted for the wet brine. I think in part because you can carry more flavors.

Over the past 2 or 3 years I've seen more written about dry brining. Now wait, Target will start selling "wet brines" for you at $5.99 a bag (of salt)... LOL

Like Smokin',the Brine Master,says.
That's why I was a little surprised about the quality of the product and maybe a spice I wouldn't use.

Als0,the tropical storm the CS mastered.