Dry brining Vs. Wet brining

As Thanksgiving draws near, every magazine is filled with tips and recipes. I noticed one that recommended dry brining the turkey as opposed to the wet version (soaking the bird in a flavorful water based brine). The dry brine recommends salting the bird 3 days prior to cooking. What experience do you all have with the dry version?


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.