The big debate: brining vs. dry-brining for poultry

I used to wet brine my turkeys for 24 hours in a huge bucket, but after a couple of soggy birds and a mess in the fridge, I switched to dry-brining with salt and herbs about 3 years ago. The skin gets way crispier and I don't need a cooler taking up space for a whole day. Has anyone else made the switch and found a big difference in texture?

2 comments

2 Comments

piper1751mo ago

Honestly, wet brining is just extra work for a soggy result.

cole_bailey851mo ago

You ever notice how wet brining feels a lot like how people overcomplicate things in general? Like we got this idea that more steps and more stuff equals better results, but usually simpler is just smarter. Dry brining for poultry is the same principle as using less clutter in your house or fewer ingredients in a recipe, it just works better with less fuss.