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To brine or not to brine....

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  • #1

    To brine or not to brine....

    I usually do a wet brine for the turkey every year, but I have heard so much about dry brining. How there is no mess!! William Sonoma has a dry brine but I hate trying something new for the big day!

    Any thoughts?
    Brandi
    Wife to PGY3 Rads also proud mother of three spoiled dogs!! Some days it is hectic, but I wouldn't trade this for anything.




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  • #2
    I've never tried a dry brine but a bacon weave on top of the turkey covered in brown sugar and chili powder seals the juices in better than a wet brine in my experience, and it's super easy. I stuff the cavities with veggies, and herbs, sometimes citrus as well.
    Tara
    Married 20 years to MD/PhD in year 3 of MFM fellowship. SAHM to five wonderful children (#6 due in August), a sweet GSD named Bella, a black lab named Toby, and 1 guinea pig.

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    • #3
      I'm really curious to try a dry brine. I'm not cooking the turkey this year, so I'll have to wait for another time to give it a shot. I've had trouble with wet brining in the past. My turkey always turns out kind of mushy. :P

      Anyone deep fry their turkeys? I think that's what my in-laws are doing this year.
      Wife of a PGY-1 podiatric surgery resident, mom to two cat babies with a human one on the way!

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      • #4
        I've only done a wet brine once. I thought it was such a hassle and didn't make the turkey better. I happen to really like using oven bags, and I'll stick to that again this year.
        Heidi, PA-S1 - wife to an orthopaedic surgeon, mom to Ryan, 17, and Alexia, 11.


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        • #5
          We do this every year and it turns out really well. I've never done a dry brine. http://www.wegmans.com/webapp/wcs/st...oductId=348183 I've never deep-fried a turkey either, but they are also really good.

          I'm going to have to try Pollyanna's method sometime. Do you wing it, or is there a certain ratio of brown sugar to chili powder?

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          • #6
            Originally posted by BonBon View Post
            We do this every year and it turns out really well. I've never done a dry brine. http://www.wegmans.com/webapp/wcs/st...oductId=348183 I've never deep-fried a turkey either, but they are also really good.

            I'm going to have to try Pollyanna's method sometime. Do you wing it, or is there a certain ratio of brown sugar to chili powder?
            It's about 1/3 c brown sugar and 3t chili powder. But mostly I just wing it
            Tara
            Married 20 years to MD/PhD in year 3 of MFM fellowship. SAHM to five wonderful children (#6 due in August), a sweet GSD named Bella, a black lab named Toby, and 1 guinea pig.

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            • #7
              Awesome, thank you. Filing that away for future use.

              Sent from my SM-N900V using Tapatalk

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              • #8
                That sounds good, Tara!

                I'm mixing my wet brine right now.

                I've started the stuffing, potatoes and pies. I'm undecided about cranberry sauce. I might just hit the easy button this year and use the canned stuff the kids prefer.
                -Ladybug

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                • #9
                  mmm...I just made our cranberry sauce last night. 1 bag cranberries, 1/2 cup sugar, 3/4 cup orange juice, zest of one orange, a little ginger. Boil em til they pop. Then I added the Grand Marnier....
                  Married to a newly minted Pediatric Rad, momma to a sweet girl and a bunch of (mostly) cute boy monsters.



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                  • #10
                    Pollyana, we do a bacon sweater also and it's so good! Keeps everything juicy without much effort.

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