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Never did this before. Mother-in-law wanted me to deep fry but the wife doesn't care for the oil. So I'm planning to make an apple cider brine tonight and let it soak until Thursday morning.

Any tips?

I’m to where I dry brine only. Less mess and there’s a good bit of evidence that you get similar or better results.

https://www.seriouseats.com/2012/11/the ... tml#flavor

https://amazingribs.com/tested-recipes/ ... et-brining

I regularly hear “best turkey I ever ate” but that’s meaningless to me as a gauge of how I did. What is meaningful is when my Uncle Sam praises my bird, and he does. He’s a voice of authority.

This year I’m dry brining two 12 pound hens. One goes on the Weber rotisserie over charcoal and apple wood. It will be seasoned with sage, dried orange peels, etc. Inside will be tumbling a couple oranges with cloves inserted into slits I’ve cut into the oranges. Also some sprigs of sage and some crushed garlic.

The other one will be seasoned with whatever Uncle Sam and I put together on the spot, spatchcocked, and put on my Big Green Egg. I expect it will be cooked to temp in 90 minutes.

I got to the part about the nerds and the cheerleaders The writer know how to make a point!

Did you ever do salt crusts on poultry?

steve-in-kville wrote:I got to the part about the nerds and the cheerleaders The writer know how to make a point!

Did you ever do salt crusts on poultry?

No, it’s never appealed to me. Have you?

The amazing ribs article is long but there’s a lot of science near the end.

I did a salt crust on a whole chicken a few years back. I think I found a recipe in a magazine and wanted to try it. Can't remember how the family liked it. Should try it again sometime.

I’m hungry.

Do it in the ground. Turkey in the hole.

Never did turkeys in a hole, but the amish do pigs that way.

Best beans I ever had wear semi-buried in a pit of wood coals. Cast iron for the win!

Where’s the drooling icon?

MaxPC wrote:I’m hungry.

You're always hungry