"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-23-2011, 10:17 AM   #1
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,412
Dry Brining a Turkey

A foodie friend of mine sent me the following link that describes "dry brining" a turkey. What you do is heavily salt your turkey and then seal it in a plastic bag for three days. Supposedly this makes for a more succulent, better seasoned bird than the wet brining technique many of us use.

Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird) recipe from food52

Although I would argue there is no such thing as a "dry brine" (by definition, brine is a liquid. This is really nothing more than a salt rub), it sounds pretty interesting. And the fact that it has won taste tests makes me want to try it all the more. Unfortunately, I am picking up my turkey today, so there isn't time to do this. Maybe next year.

Has anyone tried this technique?

__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 11-23-2011, 10:20 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,377
I tried it once with steaks and must have done something wrong because they were extremely salty. I rinsed them before cooking.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-23-2011, 10:35 AM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
I've done it with chicken(the superb Zuni Cafe recipe) and it was great. But not appreciably better than wet brining. Plus it can be messy.

A lot of folks swear by it, though.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-23-2011, 01:06 PM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,312
This is almost identical to how ATK did this. However, in that case, the skin was loosened re: the breast meat and Kosher salt (about 1T if I recall) was rubbed in there...you can't use a bird that has been injected with anything if you want to try this.

http://www.americastestkitchen.com/r...D0sakEcQ%3d%3d
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-23-2011, 07:01 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I do it with steaks and swear by it. As far as calling it dry, I think you are letting the name through you. The way the dry brine works is to initially pull moisture out of the meat. The moisture then mixes with the salt and dissolves it creating a brine solution (liquid) which is then reabsorbed by the meat.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-23-2011, 07:20 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
I "dry brine" brisket to make corned beef. I have to soak it for a day or three to get the excess saltiness out of the meat. Don't you have to do that with turkey or steak? Is it because it doesn't get brined for nearly as long (My brisket takes 8 days to 2 weeks.)?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-23-2011, 07:31 PM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I just use as much salt as I want to ingest, no more and no less. All of it gets absorbed and there is no need to rinse as it is perfectly seasoned.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-24-2011, 08:53 AM   #8
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
I'm trying something that sounded like it makes sense. That is to rub 2 tbsp kosher salt and 1 tsp pepper into the dry turkey two days before and let it sit open in the refrigerator. It is claimed that this will dry the skin and allow it crisp nicely. I noticed right away that, as promised, the salt was quickly absorbed, and the skin began to dry. This morning (cooking day), it is dry and going in the oven, to be basted with drippings every 45 minutes. I will report with a photo at the end of the day.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Reply

Tags
turkey

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.