Dry or wet brine for the Bird?

[slonezp]

Going to spatchcock the turkey on the Camp Chef. Will be a first for me. I've got 2 days to decide on the brine. Leaning towards a dry brine right now. What are you guys using?

[jbsoonerfan]

I've only used liquid so that is what I am going with this year.

[12poundbass]

A dry brine will give you more flavor, a wet brine will water down the flavor a bit. If you do a dry brine add a little baking powder with it for a crispier skin. 

[flyfisher]

No such thing as a dry brine really it is a rub but same difference.  I prefer a wet brine and do it every year.  You have to make sure the brine is heavily seasoned and then allow the bird to dry out a little before cooking or you will get a more waterlogged and less flavorful bird.  I usually follow the recipe Alton Brown has for his brine and it has been very good to me over the years.  

 

[TnRiver46]

I’ll try to remember to snap a pic of what my wife bought the other day. Tuesday is brine night with pizza haha

[12poundbass]

3 hours ago, TnRiver46 said:

I’ll try to remember to snap a pic of what my wife bought the other day. Tuesday is brine night with pizza haha

You’re brining a pizza. Interesting. Hopefully not a wet brine! ?

[TnRiver46]

6 minutes ago, 12poundbass said:

You’re brining a pizza. Interesting. Hopefully not a wet brine! ?

Hahahaha! You know what I meant…….. 

 

brining bird with this while eating pizza Tuesday

[VolFan]

Wet brine for 36 hours then let dry in the fridge for 24 before roasting - skin crisps better that way.

[jbsoonerfan]

What seasoning are you guys using? I think I'm going salt and pepper out of a grinder and maybe a little bit of garlic powder.  Going to smoke them in the Traeger.

[slonezp]

55 minutes ago, jbsoonerfan said:

What seasoning are you guys using? I think I'm going salt and pepper out of a grinder and maybe a little bit of garlic powder.  Going to smoke them in the Traeger.

My plan right now is to use salt and thyme. 

[VolFan]

Salt, pepper, and garlic. I put a bouquet garni of thyme, rosemary, bay and sage in the brine. Bruised up if it’s fresh, in cheesecloth.