Poultry Essentials: Dry Brine Recipe
Andy Anderson !
This recipe works good after 12 hours; however, if you can go 2 days, you will not regret it.
Just remember that a brined turkey will cook faster than a regular bird.
So, you ready… Let’s get into the kitchen.
How to Make Poultry Essentials: Dry Brine Recipe
- Why Dry Brine?
Well, I can think of a bunch of reasons
• The turkey is prepped ahead of time: Since a whole turkey needs one to three days of brining time, the dry-brining can be done in the quiet days before Thanksgiving Day madness sets in.
• No messy water: With a dry brine, you just mix the salt and spices, rub it on the meat, throw it in the fridge, and you are finished.
• No special equipment required: Dry-brining can be done on anything big enough to hold the turkey, such as a roasting pan or sheet pan.
- Chef’s Note: I know, I know… according to current thinking, when you wash off the turkey, the water bounces off the skin, and contaminates your entire kitchen.
Later in the day; instead of relaxing by the fire, everyone is in the emergency room getting their stomachs pumped, and giving you evil looks. Oops, no leftover turkey sandwiches tomorrow for you, Sparky.
Let me give you a tip, when you are rinsing off the bird, do not use the sprayer, just use a very gentle stream of water, and rub the bird, inside and out, using your hands.
- How does it work?
In the case of dry brining, which involves the use of dry ingredients there is no risk of watering down its flavor. As a result, the internal moisture of the food remains intact, as well as its flavor, not to mention the fact that any skin - such as chicken skin or pork rind - will be crisper and perfectly delicious.
Dry brining is based on the principle that when an external crust of salt and spices is created, this penetrates the muscle fibres of the meat. This magic happens because, when the meat starts to cook it tends to expel its moisture towards the outer surface and accumulate on the crust. As the cooking process continues, the latter returns some of the moisture to the fiber.
This reaction, known as “pull-push”, enhances the meat with the flavor of salt and spices, but without diluting its natural juices. And that's not all: the dry brining technique enables any damage to be limited in the case of over-cooking. What actually happens is that a moisture reserve is created which comes in useful if we forget to remove the food from the heat when done.