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Anyone Brining a Turkey for Thanksgiving?

chicago husker

Scout Team
2 Year Member
I have switched from wet brine to dry brine and like it a lot more. Plus it's easier.

Turkey dry brine


· 1 (10- to 12-pound; 4.5- to 6-kilogram) turkey

· 2 tablespoons (35 grams) kosher salt

· 1 tablespoon vegetable oil

· 1 tablespoon paprika

· 1 teaspoon smoked paprika

· 1/2 teaspoon freshly ground black pepper

· 1/2 teaspoon ground yellow mustard seed

· 1/2 teaspoon ground coriander seed

· 1/2 teaspoon ground cumin seed

· 1/4 teaspoon ground cayenne pepper

· 1 teaspoon granulated garlic powder

· 1 teaspoon granulated onion powder

· 1 teaspoon ground sage

· 2 tablespoons (40 grams) light brown sugar

· 1 tablespoon baking powder

At least 1 day and up to 3 days before cooking
 

Squatchsker

Offseason Cancelled
10 Year Member
I have only had one fried turkey, and it was ok. With this it gets the skin good and crispy, plus it kind of shrink wraps the meat keeping it really moist. I probably do more pork shoulders than turkey, and it'll make a bark....now I'm hungry.
 

Rainbow Dash

Embrace yourself.
2 Year Member
I’ll brine it overnight for about for about 9 hours. In a 5 gallon bucket. Pat it down at 6 am tomorrow, put a rub on, and then throw it in the smoker until 4 pm. Turns out great everytime.
 

Bean

Grey Shirt
5 Year Member
Haven't decided yet if I will use my brining recipe or the dry one that Chicago Husker posted above. Either way I will still put in on the rotisserie.
 
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