BS: Dry-Brining a Bird

Subject: BS: Dry-Brining a Bird
From: Janie
Date: 15 Nov 13 - 11:25 PM

Have you done so, and if so, how was it?

Subject: RE: BS: Dry-Brining a Bird
From: GUEST
Date: 15 Nov 13 - 11:41 PM

Fantastic if you must know.

Subject: RE: BS: Dry-Brining a Bird
From: Stilly River Sage
Date: 16 Nov 13 - 12:11 AM

I brine it in stock and various spices and whatnot. Last year's bird was the best one I've ever made, and I'm planning to repeat it this year. I'll post the recipe later.

SRS

Subject: RE: BS: Dry-Brining a Bird
From: Dave Hanson
Date: 16 Nov 13 - 07:15 AM

pedant alert !!

You can't dry brine anything, by definition ' brine ' is a liquid,

however you can ' dry salt ' food to cure or flavour it.

Dave H

Subject: RE: BS: Dry-Brining a Bird
From: gnu
Date: 16 Nov 13 - 07:22 AM

Dry brining is brining without water, Dave. Ain't that a pickle?

Subject: RE: BS: Dry-Brining a Bird
From: Janie
Date: 16 Nov 13 - 07:55 AM

I'm sure you are right, David, but the recipes I'm seeing all refer to the rub as dry-brining, misnomer or not.

Stilly, I had a huge mess on my hands the one time I brined a turkey - don't have a big enough pot so followed a suggestion to line the pot with a large plastic bag to contain the overflow. The bag leaked. I got up Thanksgiving morning to a flooded refrigerator and kitchen floor. The Bird was delicious. But the mess was spectacular.

Subject: RE: BS: Dry-Brining a Bird
From: GUEST,michaelr
Date: 16 Nov 13 - 11:22 AM

Alton Brown talked about this just last night on the Food Network. Looks like a good way to go.

Subject: RE: BS: Dry-Brining a Bird
From: Stilly River Sage
Date: 16 Nov 13 - 12:15 PM

Janie, I went to the restaurant supply store and bought a large food-grade plastic lidded container that was large enough to hold the bird and the brine. It cost me about $11 and I use it every year. I also have a small bar or dorm type refrigerator. I take the shelves out of it and put the brined turkey in there overnight.

SRS

Subject: RE: BS: Dry-Brining a Bird
From: Mrrzy
Date: 16 Nov 13 - 07:00 PM

Thank you for pedanting before me...

Subject: RE: BS: Dry-Brining a Bird
From: Dave Hanson
Date: 16 Nov 13 - 07:37 PM

Just look for the word ' brine ' in your dictionary's FFS

Dave H

Subject: RE: BS: Dry-Brining a Bird
From: Bobert
Date: 16 Nov 13 - 08:18 PM

Brine or no brine, it's about not ending up with a dry turkey... Better to cook at higher temps wrapped in foil for less time than the other way

Moist!!!

B~

Subject: RE: BS: Dry-Brining a Bird
From: Janie
Date: 16 Nov 13 - 10:43 PM

I know you are literally correct David.

That's a good idea Stilly. I don't have an extra frig and have a very small house with limited storage space. I have to make careful decisions about keeping large items on-hand that I rarely use. I am only home and the primary cook for Thanksgiving every 3-4 years, so am not inclined to buy and find storage space for large items I rarely have need of. This dry method of salting and curing, from what I read when I googled "brining a turkey" sounded like it might yield nearly as lovely a turkey, with less work and less room needed in the frig.

I posted the same inquiry on Facebook. Although I got only one response, it was from someone I know to be a fantastic cook, and she has been very happy with her results. So I am going to give it a shot. From what I have read, this dry salting method may yield better texture to the meat, and a more crisp skin. Sounds like there is some risk of a dryer turkey, but paying attention to the amount of kosher salt and the length of time cured per pound will probably reduce that risk.

I'll let you know how it goes.