Dry brine. I buy fresh turkeys. Agree with the pp about not bothering with most supermarket turkeys.

Brining helps to defrost turkey overnight and adds flavor.
Works for us.

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

I always brine my meat so it doesn’t feel like extra work. I just do herbs and salt.

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

Nope just butter and season. It’s not complicated

I bought a Butterball...prebrined.

No, upside down turkey method.

I'm doing dry brine this year - first time. It's a two day process, but not that complicated.

Anonymous wrote: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.

Oh this sounds great. Please tell us how to buttermilk brine!

We wet brine. But dry brine can work too.

Wet brine then dry out in the fridge overnight then smoke.

Nah. A bunch of work for no discernable return if you know how to cook your turkey correctly.

#altonbrownturkeytriangle

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.

What say you DCUM chefs? Also, wet or dry?