To brine or not to brine?
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Dry brine. Put it in a plastic bag for the first night (salt will leach out moisture at first) - then flip and open up the bag the 2nd night (let it dry out)
No washing before slathering on butter and popping it in the oven.
EDIT: something like this - https://cooking.nytimes.com/recipes/1012869-dry-brined-turkey
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Wet or dry brine?
Edit: Never mind. It doesn’t really make any difference. If you dry brine it will be easier to spatchcock it first. Wet brine no difference.
With dry brining you have to get it under the skin which is kind of a pain. I’d start a wet brine tonight so you could take it out several hours early and put it in fridge uncovered so skin can dry out. Could even take it out of the brine tomorrow night.
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Dry brine. Put it in a plastic bag for the first night (salt will leach out moisture at first) - then flip and open up the bag the 2nd night (let it dry out)
No washing before slathering on butter and popping it in the oven.
EDIT: something like this - https://cooking.nytimes.com/recipes/1012869-dry-brined-turkey
@xenon said in To brine or not to brine?:
Dry brine. Put it in a plastic bag for the first night (salt will leach out moisture at first) - then flip and open up the bag the 2nd night (let it dry out)
No washing before slathering on butter and popping it in the oven.
EDIT: something like this - https://cooking.nytimes.com/recipes/1012869-dry-brined-turkey
Nice… Thanks!
