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Nov 25, 2020
10:07
:04
am
a priori
All-American
Spatchcock and dry-brine (e.g., salt, sage, thyme, black peppercorns)
Rub it down with butter, pull it at 150-155...don't go to 165 or it'll overcook.
This message has been modified
Originally posted on Nov 25, 2020 at 10:07:04am
Message modified by a priori on Nov 25, 2020 at 1:17:56pm
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a priori
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a priori
Joined
Sep 22, 2007
Last login
Oct 31, 2024
Total posts
37,093 (1,542 FO)
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Messages
Author
Time
Best brine for frying a Turkey?
Blue for Life
11/25/20 9:59am
Spatchcock and dry-brine (e.g., salt, sage, thyme, black peppercorns)
a priori
11/25/20 10:07am
Why spatchcock if you’re going to deep fry?
CBaass
11/25/20 11:37am
Deep frying is good, but I think that the method I describe above is better.
a priori
11/25/20 11:39am
Thanks
Blue for Life
11/25/20 1:14pm
Why dry brine over wet brine? Any suggestions for safety?
Blue for Life
11/25/20 2:39pm
I should have been more clear. I wouldn't fry it.
a priori
11/25/20 3:26pm
Gotcha, have you ever done a deep fry or had one? Just wondering why you are
Blue for Life
11/25/20 6:11pm
I have fried one before. It was really good, but
a priori
11/25/20 6:24pm
Gotcha, well we are going to try it tomorrow. I will try your idea another time.
Blue for Life
11/25/20 6:29pm
Dry brine overnight?
blackandblue
11/25/20 7:18pm
Oh yeah--at least 24 hours... Takes up a lot of room in the fridge, but
a priori
11/25/20 7:33pm
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