Quote:
Originally Posted by Buehler445
It isn’t just planning, it’s also a pain in the ass for me. I don’t have a big enough fridge to hold a fair sized Turkey. This one was 16 lb.
I saw a video where the dude had a yeti food grade bucket he stuck in this giant yeti cooler and that looked easy as shit but fat boy isn’t spending a house payment on brining gear. Ended up running a cheap cooler, which was a pain in the ass to clean when I was done and didn’t hold temperature so I had to add ice half way and probably jacked up my salinity saturation but WTF ever.
So yeah, I got it done, and yeah it was good, but it was a pretty fair pain in the ass.
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Dry brine is pretty simple; pull thawed bird out of its packaging, wash and pat dry, cover with salt inside and out, place on roaster pan with grate (so it doesn't sit in those juices), place all of it in a trash bag (try to get most of the air out), and back into the same spot in the refrigerator for three days.