I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think …
I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think the salt supposedly tenderizes and flavours the meat. I keep the bird in the fridge uncovered for two days and then bake. I’ve used Alison’s turkey method the last two years and the bird turned out perfect each time. I think the lower temperature helps keep the meat more moist. I’ve done the tinfoiling the breast thing in the past (when cooking the bird at a higher temp) but at 325 I didn’t find it necessary.
I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think the salt supposedly tenderizes and flavours the meat. I keep the bird in the fridge uncovered for two days and then bake. I’ve used Alison’s turkey method the last two years and the bird turned out perfect each time. I think the lower temperature helps keep the meat more moist. I’ve done the tinfoiling the breast thing in the past (when cooking the bird at a higher temp) but at 325 I didn’t find it necessary.
Oh thank you! That’s good to know :)