Trying to decide which method to try.
Kenzi is the Managing Editor of Food52.
Both will get you a juicy bird, but we're fans of the dry-brine for a few reasons: It's simpler, it takes up far less room in the fridge, and some feel like the juices of a wet-brined bird are a little, well, watery.
amysarah is a trusted home cook.
Between wet and dry, I think dry is better. But my preference is doing neither. I know most here don't agree, but I really dislike the bouncy texture brining gives poultry - sort of like deli turkey. (If you brine, I'd keep it pretty short to limit that spongy thing.)
Contrarian! I like it.
I like both. Lots of it depends on what you are able to accommodate. I will say that Lynn Rossetto Casper has an excellent suggestion which I prefer because it solves the space issue. She suggests that you use a cooler. The turkey and brine go in to a blanket sized zip loc bag and then in to the cooler with ice around it. When you are done, you can dump the brine without a problem and haven't used any fridge space. I love it for that reason.
Susan W is a trusted source on General Cooking.
I much prefer the dry brine a la Judy Bird. Zero spongy texture. That only happens when you wet brine, but plenty of people like the wet brine method too. It's a very personal taste kind of thing.
I like to take these opportunities to preach my gospel of no brining AND no whole bird roasting. I did turkeys every which way until I converted to fresh turkey cut up by the butcher, simply seasoned and roasted. Everyone loves my turkey. Try it! :-)
Leith is a trusted home cook.
Dy brine! https://food52.com/recipes...
Read the comments!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for all the saves, all the faves, and just for being you
Free Shipping This Weekend!
The World’s First Boozy Cold Brew Is Coming
The Ingredient All Steaks Need
Bourbon + Orange + Ginger
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)