The Thanksgiving America's Test Kitchen episode presents a new way, for me
at least, to brine turkey. It seems to be sort of a "Dry Brine". Watch it
today on TV or on the internet. Here's the link to the recipe and the show.
http://www.americastestkitchen.com/r...hp?docid=20850

This may be tricky to do on the grill or on a high temp. smoker as the usual
cooking order, for me at least is reversed. The start with a temp. of 325F
breast side down until the breast reaches 130F. Then you raise baking
temp.to 450F; the turkey turned to breast side up and is finished off to a
thigh temp. of 175F. I always start with the grill temp. at 400F, and reduce
to 300F an hour into the cooking.

You start preparation by putting your fingers under the skin and separating
the skin from the meat throughout most of the turkey, all of the breast, and
most of the thigh. Then you rub the meat under the skin with Kosher salt,
creating sort of a "dry brine," accomplishing what you're trying to do with
the usual wet brine. The show's chef created a stuffing in the usual fashion
with homemade croutons, and stuffed it into the salted body cavity on top of
cheesecloth, That makes it easy to remove all the stuffing at the end of the
baking.

I haven't baked a turkey with the stuffing inside the turkey for more than
twenty years. They've all been baked on the Weber kettle indirectly. I think
on the grill it's difficult to get the stuffing to the temp. you want
without drying the breast meat. I always make the stuffing with homemade
turkey stock. I have some concerns, using salt pork on the skin, baking
powder on the skin, and using chicken stock any where in the dish.

Happy Upcoming Holidays to All,

Kent

Kent wrote:
> The Thanksgiving America's Test Kitchen episode presents a new way,
> for me at least, to brine turkey. It seems to be sort of a "Dry
> Brine".

Snipped a bunch of kent's whining about something he has no comprehension,
but he'll be stuck on the term for several years

>
> Happy Upcoming Holidays to All,
>
> Kent

Look up the definition of "brine".

No, not in the usual places that you look, in a real dictionary.

Last time I looked, there had to be some sort of a liquid involved to be a
brine.

That method might work, but it is in no way a brine.

I seemed to miss your tie-in with BBQ. Maybe you shouldn't have posted it
here. Did you try rec.food.cocking?

A.Nonny.Mouse wrote:
> Kent wrote:
>> The Thanksgiving America's Test Kitchen episode presents a new way,
>> for me at least, to brine turkey. It seems to be sort of a "Dry
>> Brine".
>
> Snipped a bunch of kent's whining about something he has no
> comprehension, but he'll be stuck on the term for several years
>
>>
>> Happy Upcoming Holidays to All,
>>
>> Kent
>
> Look up the definition of "brine".
>
> No, not in the usual places that you look, in a real dictionary.
>
> Last time I looked, there had to be some sort of a liquid involved to
> be a brine.
>
> That method might work, but it is in no way a brine.

But....but..'dry brine' is so much sexier than saying 'salt covered'. Kent
is only a messenger who has been hooked by the latest nonsensical
entertainer-chef fad-term. The next thing you know, anything heated in the
oven to 212F will be called 'dry-boiling'.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."......
Robert Heinlein

Dave Bugg wrote:
> A.Nonny.Mouse wrote:
>> Kent wrote:
>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>> Brine".
>>
>> Snipped a bunch of kent's whining about something he has no
>> comprehension, but he'll be stuck on the term for several years
>>
>>>
>>> Happy Upcoming Holidays to All,
>>>
>>> Kent
>>
>> Look up the definition of "brine".
>>
>> No, not in the usual places that you look, in a real dictionary.
>>
>> Last time I looked, there had to be some sort of a liquid involved to
>> be a brine.
>>
>> That method might work, but it is in no way a brine.
>
> But....but..'dry brine' is so much sexier than saying 'salt covered'.
> Kent is only a messenger who has been hooked by the latest nonsensical
> entertainer-chef fad-term. The next thing you know, anything heated
> in the oven to 212F will be called 'dry-boiling'.

ROTFL MAO!

Good 'n

Your Pal, Sous Vide



--- Posted via news://freenews.netfront.net/ - Complaints to ---

"A.Nonny.Mouse" > wrote in message
...
> Kent wrote:
>> The Thanksgiving America's Test Kitchen episode presents a new way,
>> for me at least, to brine turkey. It seems to be sort of a "Dry
>> Brine".
>
> Snipped a bunch of kent's whining about something he has no comprehension,
> but he'll be stuck on the term for several years
>
>>
>> Happy Upcoming Holidays to All,
>>
>> Kent
>
> Look up the definition of "brine".
>
> No, not in the usual places that you look, in a real dictionary.
>
> Last time I looked, there had to be some sort of a liquid involved to be a
> brine.
>
> That method might work, but it is in no way a brine.
>
> I seemed to miss your tie-in with BBQ. Maybe you shouldn't have posted it
> here. Did you try rec.food.cocking?
>
"dry brined turkey" gets 57,600 hits on Google.

It is real. Like you, I didn't know that either.

"Dave Bugg" > wrote in message
...
> A.Nonny.Mouse wrote:
>> Kent wrote:
>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>> Brine".
>>
>> Snipped a bunch of kent's whining about something he has no
>> comprehension, but he'll be stuck on the term for several years
>>
>>>
>>> Happy Upcoming Holidays to All,
>>>
>>> Kent
>>
>> Look up the definition of "brine".
>>
>> No, not in the usual places that you look, in a real dictionary.
>>
>> Last time I looked, there had to be some sort of a liquid involved to
>> be a brine.
>>
>> That method might work, but it is in no way a brine.
>
> But....but..'dry brine' is so much sexier than saying 'salt covered'. Kent
> is only a messenger who has been hooked by the latest nonsensical
> entertainer-chef fad-term. The next thing you know, anything heated in the
> oven to 212F will be called 'dry-boiling'.
>
>
Look at: http://www.marthastewart.com/317581/...-brined-turkey
This appears to be close to what "dry brining" is, at least as far as
turkeys are concerned. Salt heavily, wrap it, refrigerate it at garage
temperature for 48 hours, and then rinse it and roast it. I'm going to do
this on Thanksgiving.

Kent

Kent wrote:
> "Dave Bugg" > wrote in message
> ...
>> A.Nonny.Mouse wrote:
>>> Kent wrote:
>>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>>> Brine".
>>>
>>> Snipped a bunch of kent's whining about something he has no
>>> comprehension, but he'll be stuck on the term for several years
>>>
>>>>
>>>> Happy Upcoming Holidays to All,
>>>>
>>>> Kent
>>>
>>> Look up the definition of "brine".
>>>
>>> No, not in the usual places that you look, in a real dictionary.
>>>
>>> Last time I looked, there had to be some sort of a liquid involved
>>> to be a brine.
>>>
>>> That method might work, but it is in no way a brine.
>>
>> But....but..'dry brine' is so much sexier than saying 'salt
>> covered'. Kent is only a messenger who has been hooked by the latest
>> nonsensical entertainer-chef fad-term. The next thing you know,
>> anything heated in the oven to 212F will be called 'dry-boiling'.
>>
>>
> Look at: http://www.marthastewart.com/317581/...-brined-turkey
> This appears to be close to what "dry brining" is, at least as far as
> turkeys are concerned. Salt heavily, wrap it, refrigerate it at garage
> temperature for 48 hours, and then rinse it and roast it. I'm going
> to do this on Thanksgiving.

Whoosh you doosh; right over your head. Nobody said that the new fool's fad
didn't exist. It is a new food-channely name for something that has existed
for longer than I have been alive. Martha must've run out of cheese-cloth
and had extra salt on hand.


--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."......
Robert Heinlein

"Dave Bugg" > wrote in message
...
> A.Nonny.Mouse wrote:
>> Kent wrote:
>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>> Brine".
>>
>> Snipped a bunch of kent's whining about something he has no
>> comprehension, but he'll be stuck on the term for several years
>>
>>>
>>> Happy Upcoming Holidays to All,
>>>
>>> Kent
>>
>> Look up the definition of "brine".
>>
>> No, not in the usual places that you look, in a real dictionary.
>>
>> Last time I looked, there had to be some sort of a liquid involved to
>> be a brine.
>>
>> That method might work, but it is in no way a brine.
>
> But....but..'dry brine' is so much sexier than saying 'salt covered'. Kent
> is only a messenger who has been hooked by the latest nonsensical
> entertainer-chef fad-term. The next thing you know, anything heated in the
> oven to 212F will be called 'dry-boiling'.
>
> --
> Dave

In order to have a brining effect, the topically applied salt must dissolve
in water. The salt dissolves in whatever water is there, creating an
extremely concentrated salt solution, or brine. The salt crystals penetrate
the skin, the fascia overlying the muscle, and ultimately the muscle and a
salt solution, or brine, is created. The term "dry brine" is probably
appropriate, because it refers to a specific mode of brining. However, the
ultimate effect is brining the meat.

Kent

Kent wrote:
> "Dave Bugg" > wrote in message
> ...
>> A.Nonny.Mouse wrote:
>>> Kent wrote:
>>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>>> Brine".
>>>
>>> Snipped a bunch of kent's whining about something he has no
>>> comprehension, but he'll be stuck on the term for several years
>>>
>>>>
>>>> Happy Upcoming Holidays to All,
>>>>
>>>> Kent
>>>
>>> Look up the definition of "brine".
>>>
>>> No, not in the usual places that you look, in a real dictionary.
>>>
>>> Last time I looked, there had to be some sort of a liquid involved
>>> to be a brine.
>>>
>>> That method might work, but it is in no way a brine.
>>
>> But....but..'dry brine' is so much sexier than saying 'salt
>> covered'. Kent is only a messenger who has been hooked by the latest
>> nonsensical entertainer-chef fad-term. The next thing you know,
>> anything heated in the oven to 212F will be called 'dry-boiling'.
>>
>> --
>> Dave
>
> In order to have a brining effect.....blah, blah, blah

To a pedantic, pretentious prig, faddish cooking new-speak is the stuff from
which wet dreams are made. Let's hope that you wake up at some point.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."......
Robert Heinlein

On 11/17/2011 6:36 PM, Dave Bugg wrote:
Let's hope that you wake up at some point.
>

Nah- he's much more entertaining the way he is.

On Nov 17, 6:36*pm, "Dave Bugg" > wrote:
> Kent wrote:
> > "Dave Bugg" > wrote in message
> m...
> >> A.Nonny.Mouse wrote:
> >>> Kent wrote:
> >>>> The Thanksgiving America's Test Kitchen episode presents a new way,
> >>>> for me at least, to brine turkey. It seems to be sort of a "Dry
> >>>> Brine".
>
> >>> Snipped a bunch of kent's whining about something he has no
> >>> comprehension, but he'll be stuck on the term for several years
>
> >>>> Happy Upcoming Holidays to All,
>
> >>>> Kent
>
> >>> Look up the definition of "brine".
>
> >>> No, not in the usual places that you look, in a real dictionary.
>
> >>> Last time I looked, there had to be some sort of a liquid involved
> >>> to be a brine.
>
> >>> That method might work, but it is in no way a brine.
>
> >> But....but..'dry brine' is so much sexier than saying 'salt
> >> covered'. Kent is only a messenger who has been hooked by the latest
> >> nonsensical entertainer-chef fad-term. The next thing you know,
> >> anything heated in the oven to 212F will be called 'dry-boiling'.
>
> >> --
> >> Dave
>
> > In order to have a brining effect.....blah, blah, blah
>
> To a pedantic, pretentious prig, faddish cooking new-speak is the stuff from
> which wet dreams are made. *Let's hope that you wake up at some point.

\|||/
(o o)
,----ooO--(_)-------.
| Please |
| don't feed the |
| TROLL'! |
' --------------Ooo-- '
|__|__|
|| ||
ooO Ooo

--------------------------------------------------------------------------------

Kent wrote:
> "Dave Bugg" > wrote in message
> ...
>> A.Nonny.Mouse wrote:
>>> Kent wrote:
>>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>>> Brine".
>>>
>>> Snipped a bunch of kent's whining about something he has no
>>> comprehension, but he'll be stuck on the term for several years
>>>
>>>>
>>>> Happy Upcoming Holidays to All,
>>>>
>>>> Kent
>>>
>>> Look up the definition of "brine".
>>>
>>> No, not in the usual places that you look, in a real dictionary.
>>>
>>> Last time I looked, there had to be some sort of a liquid involved
>>> to be a brine.
>>>
>>> That method might work, but it is in no way a brine.
>>
>> But....but..'dry brine' is so much sexier than saying 'salt
>> covered'. Kent is only a messenger who has been hooked by the latest
>> nonsensical entertainer-chef fad-term. The next thing you know,
>> anything heated in the oven to 212F will be called 'dry-boiling'.
>>
>> --
>> Dave
>
> In order to have a brining effect, the topically applied salt must
> dissolve in water. The salt dissolves in whatever water is there,
> creating an extremely concentrated salt solution, or brine. The salt
> crystals penetrate the skin, the fascia overlying the muscle, and
> ultimately the muscle and a salt solution, or brine, is created. The
> term "dry brine" is probably appropriate, because it refers to a
> specific mode of brining. However, the ultimate effect is brining the
> meat.
> Kent

Uh Huh. Where is this liquid coming from? You know, the liquid that makes
the salt into a solution. That solution that allows brining to take place?
You know, the brining that uses the osmotic process? Yes, that liquid.

Huh? It's coming FROM the meat. I thought that brining was a process of
ADDING moisture to the meat, through osmosis. So, you are saying that to
"brine" using this new "dry brine", you remove the liquid FROM the meat,
and then you add it back into the meat? WOW! Fantastic!
So, even if this process were 100% effective, you would be right back where
you started.
But, since some of the liquid/moisture will still be in the salt, what you
have actually done is DRY out the meat. WOW! Brining to dry out the meat.
And all of these years, MOST people used a brine to ADD moisture to the
meat. I guess we have all been doing it incorrectly all of these years.

Wake up and smell your brine in your garage again. It's effecting your
brain once again.

And I don't really CARE what all of your TV heros are doing or calling it.
It ain't brining.

Kent wrote:
> "A.Nonny.Mouse" > wrote in message
> ...
>> Kent wrote:
>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>> Brine".
>>
>> Snipped a bunch of kent's whining about something he has no
>> comprehension, but he'll be stuck on the term for several years
>>
>>>
>>> Happy Upcoming Holidays to All,
>>>
>>> Kent
>>
>> Look up the definition of "brine".
>>
>> No, not in the usual places that you look, in a real dictionary.
>>
>> Last time I looked, there had to be some sort of a liquid involved
>> to be a brine.
>>
>> That method might work, but it is in no way a brine.
>>
>> I seemed to miss your tie-in with BBQ. Maybe you shouldn't have
>> posted it here. Did you try rec.food.cocking?
>>
> "dry brined turkey" gets 57,600 hits on Google.
>
> It is real. Like you, I didn't know that either.

Yeah. I read it on the internet. That makes it true. Yeah. That's the
ticket. Right, brine boy.

"A.Nonny.Mouse" > wrote in message
...
> Kent wrote:
>> "Dave Bugg" > wrote in message
>> ...
>>> A.Nonny.Mouse wrote:
>>>> Kent wrote:
>>>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>>>> Brine".
>>>>
>>>> Snipped a bunch of kent's whining about something he has no
>>>> comprehension, but he'll be stuck on the term for several years
>>>>
>>>>>
>>>>> Happy Upcoming Holidays to All,
>>>>>
>>>>> Kent
>>>>
>>>> Look up the definition of "brine".
>>>>
>>>> No, not in the usual places that you look, in a real dictionary.
>>>>
>>>> Last time I looked, there had to be some sort of a liquid involved
>>>> to be a brine.
>>>>
>>>> That method might work, but it is in no way a brine.
>>>
>>> But....but..'dry brine' is so much sexier than saying 'salt
>>> covered'. Kent is only a messenger who has been hooked by the latest
>>> nonsensical entertainer-chef fad-term. The next thing you know,
>>> anything heated in the oven to 212F will be called 'dry-boiling'.
>>>
>>> --
>>> Dave
>>
>> In order to have a brining effect, the topically applied salt must
>> dissolve in water. The salt dissolves in whatever water is there,
>> creating an extremely concentrated salt solution, or brine. The salt
>> crystals penetrate the skin, the fascia overlying the muscle, and
>> ultimately the muscle and a salt solution, or brine, is created. The
>> term "dry brine" is probably appropriate, because it refers to a
>> specific mode of brining. However, the ultimate effect is brining the
>> meat.
>> Kent
>
> Uh Huh. Where is this liquid coming from? You know, the liquid that
> makes the salt into a solution. That solution that allows brining to take
> place? You know, the brining that uses the osmotic process? Yes, that
> liquid.
>
> Huh? It's coming FROM the meat. I thought that brining was a process of
> ADDING moisture to the meat, through osmosis. So, you are saying that to
> "brine" using this new "dry brine", you remove the liquid FROM the meat,
> and then you add it back into the meat? WOW! Fantastic!
> So, even if this process were 100% effective, you would be right back
> where you started.
> But, since some of the liquid/moisture will still be in the salt, what you
> have actually done is DRY out the meat. WOW! Brining to dry out the
> meat. And all of these years, MOST people used a brine to ADD moisture to
> the meat. I guess we have all been doing it incorrectly all of these
> years.
>
> Wake up and smell your brine in your garage again. It's effecting your
> brain once again.
>
> And I don't really CARE what all of your TV heros are doing or calling it.
> It ain't brining.
>

I'm not a fan of calling a salt rub a brine, but technically it is a form of
brining:


DEHYDRO-BRINING
DEFINITION:
In dehydro-brining, a higher concentration of salt is added to a particulet
(piece) of a food product in order to leach the moisture out of the product.
As the salt permeates back into the product, it preserves it. The theory
behind this method is that when the salt and acid levels in a food product
are disequilibrated, they will naturally re-equilibrate, and in so doing,
stabilize the food product. This method is very different from traditional
brining in that it does not involve the use of water. Additionally,
traditional brining can take months before the product is preserved, whereas
dehydro-brining can typically be done within a 24 hour time period.



Find something else to bash Kent about.

"A.Nonny.Mouse" > wrote in message
...
> Kent wrote:
>> "A.Nonny.Mouse" > wrote in message
>> ...
>>> Kent wrote:
>>>> The Thanksgiving America's Test Kitchen episode presents a new way,
>>>> for me at least, to brine turkey. It seems to be sort of a "Dry
>>>> Brine".
>>>
>>> Snipped a bunch of kent's whining about something he has no
>>> comprehension, but he'll be stuck on the term for several years
>>>
>>>>
>>>> Happy Upcoming Holidays to All,
>>>>
>>>> Kent
>>>
>>> Look up the definition of "brine".
>>>
>>> No, not in the usual places that you look, in a real dictionary.
>>>
>>> Last time I looked, there had to be some sort of a liquid involved
>>> to be a brine.
>>>
>>> That method might work, but it is in no way a brine.
>>>
>>> I seemed to miss your tie-in with BBQ. Maybe you shouldn't have
>>> posted it here. Did you try rec.food.cocking?
>>>
>> "dry brined turkey" gets 57,600 hits on Google.
>>
>> It is real. Like you, I didn't know that either.
>
> Yeah. I read it on the internet. That makes it true. Yeah. That's the
> ticket. Right, brine boy.


but, we are reading YOU on the internet!