There are also brine bags (giant zip lock bag). So you can have your bird in the fridge. A wet brine also let's you add flavors like herbs, wine, cider vinegar.
Horrible method for the amount of work that needs to be done, when you could do something much better for the same amount of work. Just debone it, meaning pull out the spine and joints
@@tortellinifettuccine I have a big bird, so not true in this case. Spatchcock would be best for smaller, but this was huge. Wouldn't probably cook evenly.
You don't have to be from the USA, look up classic Thanksgiving recipes, make what you can based on what ingredients are available in your country, and have a feast with friends and family to celebrate the harvest season and everything you are grateful for. It's the best holiday ever. It's all about delicious food and being thankful for the good things in your life.
If you break down the bird while it's raw, you can fit into the fridge easier and it cooks quicker and more evenly. It also allows you to make stock with the carcass to cook the other stuff with. Also, add some other flavors besides salt! I love doing orange zest and rosemary.
For anyone wondering, you can replace kosher salt with any salt that doesn’t have anti-caking agent, where I live we don’t have a salt called Kosher salt so I took some time to realise what it was
I usually disagree with most of his vids,, but this is definitely correct, and it truly makes a difference. Been doing this for years. I usually "dry brine" for 48 hours, but 12 is enough. Salt draws water out, then the water draws the salt in. Do it for steaks or chicken as well. Good video.
Curing does involve the same method, however it is a form of food preservation intended to dry the meat much more for long term storage. Brining can be wet or dry and can be used for preparation as well as preservation.
Curing requires a higher percentage of salt and more time to actually dry the meat. With dry brining, you only give the salt enough time to penetrate deeply and then cook it. The salt actually helps hold moisture.
For even more crisp skin, I suggest separating the skin from the meat. Just look up a tutorial on CZcams, there’s some really in depth ones that I quite like.
It’s really simple: Just don’t let other things touch it. The bacteria can’t just jump of the turkey onto other things. The cross contamination can only happen if the turkey juices spill onto other things in the fridge. Get it safely into the fridge and don’t touch everything with your turkey-covered hands afterwards.
This makes me cry bro you gotta add something other than salt to replace the flavor of that wet brine, black pepper, cayenne whatever you want but not just salt man
You didnt address what most peoples question will be about dry brining. And that is AFTER you dry brine do you rinse the salt off, and then season the bird with everything except salt OR do you just throw it straight into the oven after dry brining
Even better spacock it. Cut out the backbone and lay it flat. Allows you to cook it hotter for shorter amount of time. And nothing is soggy. Thighs cook to proper temp being up on top rather than bottom.
The one time I must disagree. If your going to dry brine? Pouring hot water with a ladle, then adding the brine is better. The hot water tightens the skin.
Dry brines really only help with flavor though... normal brines add flavor and moisture.. unless you're frying that beast I'd say a traditional brine is better
Dry brining also helps with moisture the extra sodium, once it’s fully penetrated, prevents water loss in the cooking process. Plus most turkeys have extra fluid already absorbed into them, from either sitting in a bag of it’s own juices, or some other birds come injected with/swimming in added brine.
He cut the fat then needed to grab the salt At some point there was definitely a chance of cross contamination and he wanted to prevent that. When seasoning like this, I try to keep one hand dry to grab utensils and ingredients, while the other touches the bird and rubs them in.
Crazy thing is is that we were told when we were Young to wash the bird before we cook it please do not do that you're getting salmonella everywhere the water splash everywhere even if you do not know it does you know that it's cooking over either 200° or 400° nothing can survive those temperatures
@Dejay thanks for your answer. It raised more questions for me, so I bothered to go googling. In my ignorance, I assumed the kosher part referred to Jewish dietary habits (which it originally did). I did not realise this is now a term for a particularly coarse non modified rock salt. It also makes sense to me now, that specifying kosher salt for this recipe links directly to the origins of its name as a way of drawing blood from the meat for religious reasons. Thanks again!
He is like my second dad
Agreed. Grew up with no one so he’s helped a lot! 😊
@@fnigs2282how tf does this make him a weeb in any way?
Your second dad said *_"pat dry, -inside and out"_* 😏
Don’t assume her pronouns
Before this video is crazy viral I would just like to say you’ve helped me a lot with your tips and tricks thank you very much
True I feel way more productive in a more efficient manner
There are also brine bags (giant zip lock bag). So you can have your bird in the fridge. A wet brine also let's you add flavors like herbs, wine, cider vinegar.
The benefit of a dry salt rub/dry brine is it keeps a crispier skin than a wet brine.
I add herbs and other aromatics to my dry brine. The flavors penetrate the meat just fine.
I add all my regular seasoning to my dry brine and it penetrates with the brining process
Would never have guessed that about baking powder!! So good to know!!!
Also great in meat balls
It lowers the temperature at which the maillard reaction (aka browning) happens because of its alkalinity
This dude knows everything 😂👍
He doesn't know to take a watch off when you handle raw meat , the fluid off the bird could become lodge or get into spaces in the strap 🤢🤮
This man is the definition of not all hero's wear capes
This man is a living legend❤
…with great parents and/or grandparents who taught him everything they knew.
You seem like such a sweet positive person to have around 😊 the vibes are immaculate with this one
* patrick voice * I love you
I'll be doing this but also cutting the bird into sections so i can cook parts individually.
Best method ever!
Horrible method for the amount of work that needs to be done, when you could do something much better for the same amount of work. Just debone it, meaning pull out the spine and joints
@@tortellinifettuccine I have a big bird, so not true in this case. Spatchcock would be best for smaller, but this was huge. Wouldn't probably cook evenly.
@@tortellinifettuccine I've done it and in my opinion it's not bad. It's very satisfying.
He is so believable. You would not Even question or argue.
It’d be fowl if you didn’t give me a peice!
That turkey be like bruh wtf I do to you huh?
Its deader then dog.shit it's ok
I don't know how this got 10 likes. My humor must be broken or something.
@@aurorajudith-ramirez7389 me neither lol
I dont even celebrate this holiday nor am from the USA but i watch this because i like your videos so much
You don't have to be from the USA, look up classic Thanksgiving recipes, make what you can based on what ingredients are available in your country, and have a feast with friends and family to celebrate the harvest season and everything you are grateful for. It's the best holiday ever. It's all about delicious food and being thankful for the good things in your life.
And that's a nice looking turkey
If you break down the bird while it's raw, you can fit into the fridge easier and it cooks quicker and more evenly. It also allows you to make stock with the carcass to cook the other stuff with. Also, add some other flavors besides salt! I love doing orange zest and rosemary.
Again, another enjoyable instructional. Thank you!
You are the best content creator ever.
Your videos are really calming and useful
This dude has got to have found a cooking book with helpful tips and tricks from the 1900s!
For anyone wondering, you can replace kosher salt with any salt that doesn’t have anti-caking agent, where I live we don’t have a salt called Kosher salt so I took some time to realise what it was
Where have you been ?? WELCOME BACK🤗🤗
I usually disagree with most of his vids,, but this is definitely correct, and it truly makes a difference. Been doing this for years. I usually "dry brine" for 48 hours, but 12 is enough. Salt draws water out, then the water draws the salt in. Do it for steaks or chicken as well. Good video.
Thanks! I was thinking about chicken but didn’t know if it would work! I think I will try steak also. You made my day!!!
1tsp (5g) of kosher salt per pound of turkey is a great measure to use if you arent sure how much to use. 3 tsp= 1 tbsp
This is curing actually...brining introduces moisture. Curing removes moisture.
Curing does involve the same method, however it is a form of food preservation intended to dry the meat much more for long term storage.
Brining can be wet or dry and can be used for preparation as well as preservation.
Curing requires a higher percentage of salt and more time to actually dry the meat.
With dry brining, you only give the salt enough time to penetrate deeply and then cook it. The salt actually helps hold moisture.
This guy is like that uncle that teaches you everything your dad should have
Tbh its cool
Rubber gloves really are the best creation
We brined our turkey this year but also after the brine we poured boiling water over the turkey to shrink the skin and it came out so crispy!
this is the man that pulls with mac n cheese better then the one the moms made
I LOVE UUUU
Baking powder with the kosher salt! Keeps the skin nice and dry for crispy skin and locks in the juicy flavor of the meat.
Can we get this man another 500k subs
I actually use many of the tips and tricks he uploads.
Baking Powder the day before makes the skin crispy. And I like the fat.
nice! love it
The baking soda skin thing is the secret !
Small correction, a "dry brine" is just curing
Great videos
Don’t know how liberally seasoning something will go over at the dinner table
Do you wipe the baking soda off before cooking? Or cook it with it on?
do you rub the baking soda into the skin as the salt or crop dust the whole bird outside and inside?
For even more crisp skin, I suggest separating the skin from the meat. Just look up a tutorial on CZcams, there’s some really in depth ones that I quite like.
I need to know if leaving it uncovered in the fridge will cause cross contamination or do I need to buy a extra fridge
Doesn't keeping the turkey uncovered cause cross contamination?
Probably not with that large amount of salt.
It’s really simple:
Just don’t let other things touch it.
The bacteria can’t just jump of the turkey onto other things.
The cross contamination can only happen if the turkey juices spill onto other things in the fridge. Get it safely into the fridge and don’t touch everything with your turkey-covered hands afterwards.
This makes me cry bro you gotta add something other than salt to replace the flavor of that wet brine, black pepper, cayenne whatever you want but not just salt man
Diamond Crystals > Mortons as Mortons has the anti caking agent Sodium Ferrocyanide. Diamond Crystals has none. There are safer anti caking agents.
You didnt address what most peoples question will be about dry brining. And that is AFTER you dry brine do you rinse the salt off, and then season the bird with everything except salt OR do you just throw it straight into the oven after dry brining
Did man just say October night
Even better spacock it. Cut out the backbone and lay it flat. Allows you to cook it hotter for shorter amount of time. And nothing is soggy. Thighs cook to proper temp being up on top rather than bottom.
Can I use it to dry brine chicken? I assume yes!
You don't need a cooler.....it's fucking fall, at this point early winter, it's more than freezing temperatures outside, just put the thing outside
Holy shit. I tried dry brining one time. I used so much damn salt and regretted it. This is about 2% of what I used.
thank you jordan peele
I made my first-ever turkey last Thanksgiving, I cannot stand touching raw meat lmao
The one time I must disagree.
If your going to dry brine? Pouring hot water with a ladle, then adding the brine is better.
The hot water tightens the skin.
Dry brines really only help with flavor though... normal brines add flavor and moisture.. unless you're frying that beast I'd say a traditional brine is better
Dry brining also helps with moisture the extra sodium, once it’s fully penetrated, prevents water loss in the cooking process.
Plus most turkeys have extra fluid already absorbed into them, from either sitting in a bag of it’s own juices, or some other birds come injected with/swimming in added brine.
Polar bear 🐻❄️
Never heard of the baking powder tho mmmm
One of the first here let’s goo
Putting salt on the skin in particular won't dry brine your bird.
People around the world are wondering why you washed your hands just to touch the bird all over again. 🤔
So he could touch other things in-between without spreading germs.
You know he’s recording and whatnot as well, right?😂 there was obviously something he needed to do in between those stages
He cut the fat then needed to grab the salt
At some point there was definitely a chance of cross contamination and he wanted to prevent that.
When seasoning like this, I try to keep one hand dry to grab utensils and ingredients, while the other touches the bird and rubs them in.
👀🙃
The next day you will see that the salt has penetrated deeply into the meat.
You should never brine in a pot.
Salt in top of salt and calcium bicarbonate.
W
Where's the seasoning though ?
Why would you cut off excess fat I am just curious as all, because turkey fat taste good to me.
imo turkey/chicken fat that isn't crispy is kinda gross
Probably a preference.
Crazy thing is is that we were told when we were Young to wash the bird before we cook it please do not do that you're getting salmonella everywhere the water splash everywhere even if you do not know it does you know that it's cooking over either 200° or 400° nothing can survive those temperatures
Why "kosher" salt?
@Dejay thanks for your answer. It raised more questions for me, so I bothered to go googling.
In my ignorance, I assumed the kosher part referred to Jewish dietary habits (which it originally did). I did not realise this is now a term for a particularly coarse non modified rock salt.
It also makes sense to me now, that specifying kosher salt for this recipe links directly to the origins of its name as a way of drawing blood from the meat for religious reasons.
Thanks again!
Is it you from Malcolm in the middle??
Suppose to wash your hands before process
I'm sure he did.
Before, during, and after
But he just showed it, for the people that forget the middle part.
I knew he was white!
At this point I’m not trusting dude, I’m sorry but
He didn’t season his turkey unless this was all the seasonings he did
Why kosher salt??
DID I HEAR MESSI MESSI MESSI MESSI MESSI
Where is the seasoning 😢
Baking powder sprinkled on. Hmmm
Unseasoned
Imagine not having Turky
That looks dry asf
Really liked your own comment
Stop saying wet brine. That's the only kind. A "dry brine" is a cure.
Dude I love you but TAKE YOUR WATCH OFF
Uh, *liberal*ly season? no thanks!
Well you should have taken your watch off
I think it’s waterproof
@@loveinstars just another want to be everybody knows you don't cook with jewelry on
no seasoning what so ever😤😤😤 just bland😩😩😩😫😫😫🤣🤣🤣
This guys look so creepy
Just add salt???? What in the yt Jesus