Turkey - wet, dry or no brine?

[MCombs]

I have not decided yet between a wet or dry brine. Reading pros and cons of each. Curious as to what others may be doing. For now, I am intending to spatchcock the bird, beyond that, have not decided.

 

[Wismokes]

I’ve decided this year to do no brine . I’ve always bribed in years past and it’s been amazing . This year we aren’t going anywhere for thanksgiving so i want to try and inject and spatchcock the turkey . If i was going to families like years past I’d stick to the brine or test out the injected one before

 

[Wismokes]

Sorry forgot to put that when i brine i do a wet brine

 

[JpsBBQ]

A lot of professional cooks are big on the dry brine. I see where drying the skin out is a plus, but I don’t see crisp skin as an obstacle when using the SF. Lots of airflow in the chamber to crisp it up. When I brine it’s wet. I’ll have to do one of those comparisons I see on YouTube. I would take overall PITA in to account. Hope everyone enjoys their day as much as is possible in these times.

 

[Bruno]

I’m only doing a 7 pound breast. I want to brine and I could inject but I’m probably going Aaron Franklin style as we have had good luck with that.
peppper, salt then wrap in buttter at 135. We’ll see.

 

[Dassman5]

I always do a fresh organically-grown Turkey from a local producer so I do not brine. Tried it once and made no difference.

 

[abmet]

I think I’m going no brine. Mostly due to lack of space. I guess I could make space in my beer fridge for a bucket.

 

[MojoBones]

I’ve decided this year to do no brine . I’ve always bribed in years past and it’s been amazing . This year we aren’t going anywhere for thanksgiving so i want to try and inject and spatchcock the turkey . If i was going to families like years past I’d stick to the brine or test out the injected one before

I have done turkey like that on my summit a few times and it always turned out well, good luck with your experiment!

I forget where I got this tip but they said to cut the skin along the backbone and fold it back away from where you are cutting through the ribs. After removing the spine you can fold the flaps of skin around the exposed back rib section to help protect against moisture loss and keep heat distribution more uniform.

 

[JpsBBQ]

I think I’m going no brine. Mostly due to lack of space. I guess I could make space in my beer fridge for a bucket.

That’s what I do. Set some beer aside temporarily.