Discussion in 'The Bar' started by Benham, Nov 11, 2015.
that is the question. Need your turkey brining experiences. Wet brine? Dry brine?
definitely brine, I do a wet brine in a 5 gal bucket
Does the skin get crispy with a wet brine?
I agree. Turkey is dry without it especially white meat. I've only done wet
Who's the girl in your AV?
Yes if you roast in oven but I've torched the skin with blowtorch when using a roaster
I'm torn. Thanksgiving always fucks with my head.
I'm into a salt brine, but we had friends over recently who swear by PICKLE JUICE, and I say nay.
Are you sure?
I'm telling you there's no question. Grew up on dry turkey the way mom makes it
the breasts tend to
Yes. But you want to pull the bird out of the brine first thing in the morning and let it sit in the fridge uncovered all day so the skin feels tacky and forms a pellicle. Google that word
a million years ago on SFN, a poster posted the pic of this girl and said it reminded him of me. Or my personality or whatever.
Wet brine. Pickle juice sounds intriguing though. Bet it's good with that salty flavor. @Bro
There is no "all day" on thanksgiving morning. Takes a long time to cook a 22 lb turkey.
if you don't brine the white meat tends to dry out because it is done at 160 while the dark meat will be around 180 before the meat around the bones aren't bloody
As long as you can, an hour should do it
I've been cooking turkeys for years but have never brined. I usually just make a butter compound and rub it under the skin. I get a fresh kill. I'm trying to decide between a wet or dry brine.