Traditional brining requires a large container, lots of water, and more refrigerator space than you can probably afford to give up during the holidays. Dry brining uses no water, less space, and less mess, but will it give you the same results. Compare dry brined turkey with a traditional brined turkey to find out.
Explore Barbecues & Grilling
Must Reads
Most Popular
Comments
Hi Derrick!! I’m one of your biggest fans for bbq’s. I tried dry brining but I prefer the plain ol brining, the turkey comes out juicier. But I will follow your instructions more carefully next time maybe I did something wrong. Cheers keep up the good work.
Dear Mr. Riches,
I will have to disagree with you about dry brining. Granted you will get a crisp delicous skin with a dry brine, but to pentetrate the bird for moist meat you will need to soak or inject.
The cheapest birds from your local Wally Mart are allready injected with a salt brine. These birds turn out great. A funny secret that people are scared of.