Quote:
Originally Posted by feralkittymom
Is a dry brine like a rub, rather than in water?
For me, it makes the turkey taste more like deli turkey and less like real turkey. But I only eat the white meat; it's possible it mellows the gaminess of the dark meat.
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I don't like turkey breast at all. If I have to eat turkey, I eat the dark meat - but I try not to have to eat turkey at all. I do smoke two or three for friends and I cook one for thanksgiving and have friends over. I usually just eat sides.
Yes-you rub salt on the turkey. I use a couple of tablespoons of kosher salt and rub that all over the turkey and let it sit uncovered in the refridgerator for 24-36 hours.
https://cooking.nytimes.com/recipes/...-brined-turkey
https://www.seriouseats.com/2014/11/...nksgiving.html
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Last edited by stopdog; May 10, 2018 at 08:25 AM.
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