I am roasting a spatchcock turkey this year. Should I brine it or dry rub it?

  • Posted by: Claudia
  • November 23, 2015


creamtea November 24, 2015
I also like the Russ Parsons Dry-Brine method. It gives such flavor to the meat--even the white meat!
Leith D. November 24, 2015
Dry brining, like the Judy bird, helps keep the meat moist. Watch your roasting time, because the Judy bird cooks faster (and so does a spatchcocked bird).
Kenzi W. November 24, 2015
Yes! I agree—do both at once.
AntoniaJames November 24, 2015
I really like the "Judy Bird" method of a light herb salt (dry brine), as suggested in this spatchcocked roast turkey recipe that I posted a few years ago: https://food52.com/recipes/19394-spatchcocked-roast-turkey So simple, yet nice and flavorful. ;o)
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