Which produces a better tasting turkey? Wet-brining or dry-brining?!


Question: Which produces a better tasting turkey!? Wet-brining or dry-brining!?
I have seen both ways and I am now confused about which would be better!. Any help would be appreciated!. I can do either!.Www@FoodAQ@Com


Answers:
Dry brining produces a firmer meatier texture, wet brining produces a spongier texture almost like turkey ham!. Depends on what you like!. Dry brining does not dry the turkey out if you put it in a bag and rotate it every day, because the salt will draw the moisture out into the bag and the turkey will reabsorb the salty turkey juice back in and this creates a meatier texture!.

For dry brining you would have to rub 1 tablespoon of salt to every 5 pounds inside the cavities too, so if you turkey is 15 pounds that you will rub 3 tablespoons of salt to the turkey, and put the turkey in a bag and refrigerate for 3 days!. Start with the breast side down and flip the turkey daily, massage the turkey juice at the bottom of the back in!. Start this process on monday night with a fresh turkey!. On wendesday take the turkey out of the back and pad it dry and leave the turkey uncovered in the fridge to let the skin dry out this creates a crispier skin!.

If you chose to wet brine your turkey, 1/2 cup salt 1/2 cup brown sugar for every gallon of water!. You only need to brine it for 24 hours!. I hope the above is helpful to you!.Www@FoodAQ@Com

Wet is our favorite!.


Out of this World Turkey Brine

Rated: 5 out of 5 by 109 members
Yields: 12 servings

"Best brine for smoked turkey around!. This recipe was given to me by my uncle!. He is always smoking meat!." You can roast it in the oven if you don't want to use a smked one!.

INGREDIENTS:
2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar

DIRECTIONS:
1!. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar!. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting!.

Www@FoodAQ@Com

Definitely wet!. Dry brining will dry out the bird before you even start cooking!. The simplest way to brine is to partially fill a cooler with cold water, then add equal parts sugar and kosher salt until it tastes like sweet sea water!. You can add fruit juice for extra flavor, which is especially if you plan to fill the cavity with fruit!. Leave the bird in the brine 24 hours/10 lbs of meat!.Www@FoodAQ@Com

Well a dry brine would jsut be packing it in salt right!? That will just dry it out because salt brings out the moisture!.Www@FoodAQ@Com

Do wetbrining, it'll taste better!.Www@FoodAQ@Com

i agree, a wet brine will add moisture & flavor!.
Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources