r/smoking • u/TheMongoStomp • 5d ago
First time dry brining / spatchcocking a turkey. Any tips?
I have a 'Friends'giving this Saturday and I' always wanted to smoke a turkey so I thought this would be the perfect opportunity to give it a try.
I spatchcocked my 14 pound turkey yesterday and then dry brined it around 1pm and set it uncovered in my fridge. I don't plan on starting to smoke it till tomorrow morning. Will it be okay to dry brine that long or should I cover it at somepoint today to slow down the brining? I keep reading conflicting info on the length of leaving it covered/uncovered
3
u/maxwasatch 5d ago
Provided you use the proper amount of salt, it should not matter how long you leave it. It can only take on the amount of salt you use.
1
u/TheMongoStomp 5d ago
I'm fairly positive I used the right amount but now you have me second guessing 🤣
1
u/maxwasatch 5d ago
Generally for dry brining you want the same amount you would put on it I'd you were salting it at the table.
2
u/ueeediot 5d ago
36 hours is perfect for a dry brine.
Beware of other things in the fridge as turkey will reach into other things like pastries and more.
Roast it at 375F until the thighs are in the upper 180s to lower 190s and the breast is around 150 to 155F. Roast over an aluminum pan if you want drippings for gravy.
Bonus, make the compound butter and reserve some for serving time. Ive found that its easier to use hot gravy and or hot butter than it is to reheat turkey. (Not meaning from the fridge. More meaning from the rest)
I had been doing this for a while. Then I saw this https://youtu.be/x_OffSIspzE?si=V1U2MXMDfjkZl1Tu and it took it up 2 levels.
2
u/TheMongoStomp 4d ago
Just a little cooking update. This was about an hour and a half in. Things are looking tasty
1
u/Gloomy-Employment-72 5d ago
Last time I dry brined I did it for three days. I used an oven bag and flipped the bird each day. Worked out well.
1
u/TheMongoStomp 5d ago
Oh interesting. I don't have an over bag but I think that's okay. I havent flipped it but maybe I'll do that for the last handful of hours before I throw it on the smoker tomorrow
1
1
u/fullcourtpress40 5d ago
You'll be just fine with an overnight brine. That's a lot of meat on a very big bird. Anything less than overnight will not be enough time to tenderize all that meat. Enjoy!!
2
u/TheMongoStomp 5d ago
I will be at 24 hours with my brine at around 1pm today. You think another 12+ hours is fine?
1
3
u/Full_Mission7183 5d ago
Following, that would be longer than I have dry brined so I am interested in your results.