Dry brines almost work in the opposite fashion, first drawing out moisture which mixes with the salt before getting reabsorbed.

Turkey brine vs dry rub. Why do a dry brine? In most ways, this works similarly to a traditional water brine, but without the extra moisture. Place the turkey on the rack of a baking sheet.

Web the difference between the two brine types lies in how the salt works with the turkey. Boil three parts vinegar, two parts water, and one part sugar. Read on for the results.

There’s no need to brine the turkey unless. Add the bird (giblet packet removed) and. Web (istock) the great big brining debate takes place this time every year, with people staunchly in various camps when it comes to how best to achieve a moist, flavorful turkey.

I've added an easy homemade turkey dry rub and slightly altered the smoking directions too. The end goal is always the same: The salt draws out some of the moisture in the meat, which mixes to form a salty liquid that is absorbed back into the meat.

Each brining method has its pros and cons. Refrigerate uncovered for 24 to 72 hours. Pickle brine is a pretty straightforward 3:2:1 ratio.

Both brining methods have their. Rub and pat the dry brine all over the turkey, including inside the cavity. Web the brilliant way to pay off $10,000 in credit card debt.