Going to do the turkey a little different this year

[Winters]

After some research I decided to try a delightful dry salt brine. Basically you just rub the turkey with salt and let it sit in the fridge for a couple of days. It's said to produce a better texture than a gross wet brine. The skin gets crispier due to less water absorption and from the skin drying out from the dry air in the fridge. Also less water gets absorbed into the meat so it's not spongy.

Second, I'm going to spatchcock (cut out the backbone) the turkey. This is supposed to lead to quicker, more even cooking and exposes all of the skin so that it all gets crispy. Plus, you can use the backbone (and I'll also cut off the wing tips) for making stock for the gravy.

...thoughts?

[EllRobersonisInnocent]

This sounds fantastic, Winters.

[TheCatFanSpeaks]

That's a great idea, Winters.  I was going to try the same this year.  I'll post the results here.

[8manpick]

I like your flexibility and willingness to change, but a wet brine is where it's at

[_33]

Winters, if this technique does indeed produce crispy skin then I think it's a fantastic idea.  #crispyskin

[420seriouscat69]

Save some for me, Winters.

[Pete]

You are playing with fire, my friend.

Do a water brine, and deep fry it.  Best of both worlds.

[Institutional Control]

I like to cook my turkey the way the Pilgrims intended. Over an open flame.

[420seriouscat69]

We do it Cajun style since my bro lives in Louisiana.

[Stupid Fitz]

did the Pilgrims change their turkey recipe after they killed all the Indians Winters???  You should keep it the same out of respect. 

[Winters]

did the Pilgrims change their turkey recipe after they killed all the Indians Winters???  You should keep it the same out of respect.

The pilgrims were dumbasses

[Pendergast]

You are playing with fire, my friend.

Do a water brine, and deep fry it.  Best of both worlds.

Pete knows whats up.

[Rams]

You are playing with fire, my friend.

Do a water brine, and deep fry it.  Best of both worlds.

just put mine in the brine.   the butterball "indoor" electric turkey fryer works amazing. set it and forget it.  I picked one up for like $75 a couple years ago.  just don't use it indoors.  I set mine up on a folding table in my garage and my garage smells like grease for a couple hours afterward so I can't imagine what it would be like inside. I only use it for frying turkeys every year, but it's still worth it. 

[HerrSonntag]

Salt cures are the way to go, I used to always brine my turkey, but after curing one, I don't think i'd go back.

p.s- please refer to the process as curing, not "dry brining"  the food network has been throwing around that term all season and it makes me face-palm so hard.  Brine is a word that means "saltwater" so you can't "dry-saltwater" something, its an oxymoron.  Its like calling a refrigerator a "cold oven"

[star seed 7]

Great thread winters

[Winters]

It was really, really good