Thanksgiving Eve Thread

SU Nittany Tide said:
Not sure why you think the first part. Second is obvious.
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The whole point of a brine is to get the liquid absorbed in the meat. Brine a turkey for at least 12 hours and you’ll never have a dry turkey. Dry brining is simply putting a dry rub on and letting it set for a period time and that’s not a true brine because the literal definition of brine is a mixture of salt and water.
 
Wild Turkey said:
There literally is no point to a dry brine. I’m convinced everything in your life is retarded.
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Wrong. Salt is 1. A natural tenderizer and 2. Pulls a ton of the water out of the turkey. Which means, when you slather butter under (and on top of) the skin, it has the capacity to take on that fat.
SU Nittany Tide said:
Not sure why you think the first part. Second is obvious.
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You ALMOST stuck up for me for a second.
 
Wild Turkey said:
The whole point of a brine is to get the liquid absorbed in the meat. Brine a turkey for at least 12 hours and you’ll never have a dry turkey. Dry brining is simply putting a dry rub on and letting it set for a period time and that’s not a true brine because the literal definition of brine is a mixture of salt and water.
Click to expand...
It’s the same concept is the same in both in terms of what the salt is doing to the meat. But A liquid brine makes your turkey just plump up with water. A dry brine, when you add enough fat, removes that excess water, concentrates the turkey flavor and allows you to add fat. It also makes a great crispy chip like skin.

A dry brine turkey also fits nicely back into the fridge.

I bet you use one of those turkey bags as well, sicko.
 
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Doesn't matter how you cook it, turkey sucks compared to just about any other available meat.

I get some on the plate out of courtesy.

Bring on the sides. Except for that nasty ass layered salad shit.

Wife Cooks green beans all day the day before and they are so good. She does the Betty crocker stuffing and when you get it out of the turkeys ass ... mmm.... good. Rolls, mashed potatoes, cranberry relish.

All makes for a great poop Friday morning
 
Wild Turkey said:
The whole point of a brine is to get the liquid absorbed in the meat. Brine a turkey for at least 12 hours and you’ll never have a dry turkey. Dry brining is simply putting a dry rub on and letting it set for a period time and that’s not a true brine because the literal definition of brine is a mixture of salt and water.
Click to expand...
I've only ever wet brined turkeys but I've read quite a bit about dry brining them. Water isn't what makes turkeys juicy. I dry brine beef all the time and it's great.
 
Godstree said:
Doesn't matter how you cook it, turkey sucks compared to just about any other available meat.

I get some on the plate out of courtesy.

Bring on the sides. Except for that nasty ass layered salad shit.

Wife Cooks green beans all day the day before and they are so good. She does the Betty crocker stuffing and when you get it out of the turkeys ass ... mmm.... good. Rolls, mashed potatoes, cranberry relish.

All makes for a great poop Friday morning
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Apparently you've never had turkey from a good cook.
 
Godstree said:
Doesn't matter how you cook it, turkey sucks compared to just about any other available meat.
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This is the correct answer to all the bullshit expressed in this thread previously. The best way to cook a turkey IMO is to deep fry it in peanut oil.

I've tried baking, oil-less frying, smoking, roasting and deep frying and the later wins out every time. It's just too messy and bothersome for me to deep fry them lately so I do it in a "Big Easy" oil-less fryer ...if I do one at all.

I prefer baking a ham. Not a spiral cut or Honey baked crap either....just a ham shank with nothing else....put it in shallow pan with a little water and covered in foil at 325 degrees for three hours. Best ham ever!
 
MAIZEandBLUE09 said:
Wrong. Salt is 1. A natural tenderizer and 2. Pulls a ton of the water out of the turkey. Which means, when you slather butter under (and on top of) the skin, it has the capacity to take on that fat.

You ALMOST stuck up for me for a second.
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The point that you are pulling moisture out of the turkey is proof it’s not an actual brine because by definition water is to be added. You’re just too lazy to do it right.
 
MAIZEandBLUE09 said:
It’s the same concept is the same in both in terms of what the salt is doing to the meat. But A liquid brine makes your turkey just plump up with water. A dry brine, when you add enough fat, removes that excess water, concentrates the turkey flavor and allows you to add fat. It also makes a great crispy chip like skin.

A dry brine turkey also fits nicely back into the fridge.

I bet you use one of those turkey bags as well, sicko.
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Yes plumping up the turkey is he point because the white meat can dry out very easily so the brine makes it nearly impossible to do that.
 
Bayou Tiger said:
This is the correct answer to all the bullshit expressed in this thread previously. The best way to cook a turkey IMO is to deep fry it in peanut oil.

I've tried baking, oil-less frying, smoking, roasting and deep frying and the later wins out every time. It's just too messy and bothersome for me to deep fry them lately so I do it in a "Big Easy" oil-less fryer ...if I do one at all.

I prefer baking a ham. Not a spiral cut or Honey baked crap either....just a ham shank with nothing else....put it in shallow pan with a little water and covered in foil at 325 degrees for three hours. Best ham ever!
Click to expand...
Deep frying turkeys pretty much destroys the legs and wings. Smoked turkey that has been brined is perfection and the smoke flavor enhances the meat.
 
Wild Turkey said:
Yes plumping up the turkey is he point because the white meat can dry out very easily so the brine makes it nearly impossible to do that.
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Wild Turkey said:
The point that you are pulling moisture out of the turkey is proof it’s not an actual brine because by definition water is to be added. You’re just too lazy to do it right.
Click to expand...
When meat is moist and good, it’s because of fat not because of water. A moist brisket, for example, is because of fat. Plumping up a turkey with a wet brine makes it suck up water, something most actually get injected with anyway before freezing. That water doesn’t necessarily mean your turkey is going to taste good, even if it’s harder to bake out all the water.

The ultimate goal is to get rid of the water and replace it with fat. That’s how you get a good, moist, turkey that isn’t diluted by water.

Dry brining and wet brining take functionally the same amount of time. You can dry brine for up to 72 hours.

www.realsimple.com

Is Dry Brine or Wet Brine Better for Your Turkey? Here's How to Decide

Here's a guide for determining which brining technique—using a dry brine or a wet brine—is best for you and your turkey, plus steps for each way.
www.realsimple.com www.realsimple.com
 
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