Get Should I Wet Or Dry Brine Turkey
Pics. Another criticism of the wet brine involves the juices that the turkey releases while cooking. Dry brining is better, i said.
Every 12 hours or so it's a good idea to give the turkey a little rub down to help the osmosis process. Caytlin from cayt's meats and meals explains the pros and cons to each and which one she plans to use this. Brining should add about twenty percent more weight to your raw turkey.
Brining a turkey is a great way to add flavour and tenderise the meat.
Here's why you should be brining chicken—all year 'round. All you do is rub the turkey with salt and let it hang out in the fridge for 24 to 72 hours. Both a dry brine and a wet brine for turkey are effective ways to make the meat moist and juicy. Another criticism of the wet brine involves the juices that the turkey releases while cooking.