osmosis<\/a>. Sorry for taking you back to biology class. By the way, the salt solution can also be introduced with an injector. <\/p>\n\n\n\nI Don’t Have Time\/Don’t Want To Brine My Turkey, Now What?<\/h2>\n\n\n\n
No big deal! One cool alternative I use to amp up poultry meat aside from the wet or dry brine is to spice it up with a dry rub. You may use your favorite spices or stuff it with citrus and herbs for a zesty kick. <\/p>\n\n\n\n
Want some juiciness? You can also slather on some butter and baste it while it cooks. Broth lovers, I’ve got you covered too. You can cook it with some chicken or turkey broth for extra yum. You can inject flavors like broth, melted butter, whiskey, or other sauces into the meat. <\/p>\n\n\n\n
Conclusion<\/h2>\n\n\n\n
Dry-brining a whole turkey ensures perfectly seasoned, tender, and moist meat. Plus, the dry brine technique is way easier than wet brining. This straightforward technique helps elevate your Thanksgiving celebrations and deliver a show-stopping centerpiece for the holiday feast. <\/p>\n\n\n\n
Just sprinkle salt over the turkey and let it chill in the fridge for 24 to 72 hours, depending on the bird’s size. That’s how to dry-brine a turkey. Have a happy dry brining and, of course, a delicious smoked turkey worthy of Thanksgiving or a holiday dinner.<\/p>\n","protected":false},"excerpt":{"rendered":"
Smoking whole turkey with my family has always been a Thanksgiving week and holiday season ritual. But the juicy, delicious, and smoky turkey never comes easy! I always start by getting my hands on a big tom turkey, sprinkle it with kosher salt, and then let it chill out in the fridge for up to […]<\/p>\n","protected":false},"author":2,"featured_media":20549,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20533"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=20533"}],"version-history":[{"count":16,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20533\/revisions"}],"predecessor-version":[{"id":21179,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20533\/revisions\/21179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/20549"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=20533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=20533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=20533"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=20533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}