Wet brine, dry brine or no brine?

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Well the spouse looked on the internet and went no-baste. Finished early since we never opened the oven.
Samesies.
Checked at 2.5 hours (11 lb bird), and it was 180*. Had planned on pulling at 165*.
And that was with basting at T-1.5
Reviews were still great.
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Only thing that flopped was the gratin.
Partially precooked last night, in theory required another 30-40 minutes today.
It’s spent at least 6 hours in the oven and it’s still hard.
I think I’m supposed to call my doctor at this point.
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GSTim

Formerly M3Tim
Samesies.
Checked at 2.5 hours (11 lb bird), and it was 180*. Had planned on pulling at 165*.
And that was with basting at T-1.5
Reviews were still great.
View attachment 171726

Only thing that flopped was the gratin.
Partially precooked last night, in theory required another 30-40 minutes today.
It’s spent at least 6 hours in the oven and it’s still hard.
I think I’m supposed to call my doctor at this point.
View attachment 171731

View attachment 171732

View attachment 171733

View attachment 171734
Doing my 12 lb bird tomorrow, what oven temp did you go with?
 

iman29

Well-Known Member
How do you still have a drum stick? Mine were grabbed before I even got to sit down at the table.
I kept the tray of dark meat in the kitchen because the table was so crowded and asked what people wanted and brought the other pieces in to them. Conveniently didn’t mention the leg was still there. 🤪

My wife asked me the same question this morning how did no one eat it. I told her because that’s my dinner tomorrow.
 

Sven Migot

Well-Known Member
I keep it simple. Olive oil rub + salt & pepper. Stuff the cavity with apple & orange (this year I did apple & grapes because I couldn't find the orange at 7am). Been doing it for 20+ years and always comes out smokey & juicy. I really don't think any flavoring penetrates the skin anyway.
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xc62701

Well-Known Member
It’s Challah bread so not really pretzelish. Those are sesame seeds on there. It was nice and fluffy and good with a little bit of butter. It makes amazing French toast as well.
 

BPaze

Well-Known Member
It’s Challah bread so not really pretzelish. Those are sesame seeds on there. It was nice and fluffy and good with a little bit of butter. It makes amazing French toast as well.
Challah bread is the most underrated bread for french toast absolutely the best!
 

trener1

Well-Known Member
I'm obviously late to the party here, but I have to say dry brine all the way. I used to do the wet brine, but the last 2 years I did the dry brine and the turkey came out way better.
 
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