To brine or not to brine, that is the question.
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Anonymous
| What say you DCUM chefs? Also, wet or dry? |
Anonymous
| I have had great success with a buttermilk brine in the past. Just our nuclear family of 3 this year, so I am going to go with the dry brine and see what happens. |
Anonymous
|
Nah. A bunch of work for no discernable return if you know how to cook your turkey correctly.
#altonbrownturkeytriangle |
Anonymous
| Wet brine then dry out in the fridge overnight then smoke. |
Anonymous
| We wet brine. But dry brine can work too. |
Anonymous
Oh this sounds great. Please tell us how to buttermilk brine! |
Anonymous
| I'm doing dry brine this year - first time. It's a two day process, but not that complicated. |
Anonymous
| No, upside down turkey method. |
Anonymous
| I bought a Butterball...prebrined. |
Anonymous
| Nope just butter and season. It’s not complicated |
Anonymous
|
Did buttermilk brine last year - best turkey I have ever had. Current turkey is lounging in a buttermilk bath as we speak.
You’re a little late, OP. But I think if you do it tonight you’ll be okay. You need 3 quarts of buttermilk and 128 g of fine sea salt. I also throw in a bunch of fresh herbs. The original recipe is on NYT cooking. If you don’t have a subscription, this Australian blog is free: https://www.goodfood.com.au/recipes/how-to/samin-nostrats-buttermilkbrined-roast-turkey-20201125-h1sf4d |
Anonymous
| I always brine my meat so it doesn’t feel like extra work. I just do herbs and salt. |
Anonymous
| Most of the turkeys people buy have already been injected with saltwater and literally will not hold any more, so brining is useless. It's a placebo effect |
Anonymous
|
Brining helps to defrost turkey overnight and adds flavor.
Works for us. |
Anonymous
| Dry brine. I buy fresh turkeys. Agree with the pp about not bothering with most supermarket turkeys. |