[PJ-Comix]

This is my reaction to all those videos that say that brining turkey is optional. Nope! I sort of understand people shying away from wet brining the turkey because it can be messy but dry brining is easy, no mess, and enhances the flavor of the turkey.

[C210N]

Isnt ALL packaged ready to roast turket essentially brined? Packed in salty juices

[kosciusko51]

What if the turkey was smoked?

[Rightwing Conspiratr1]

Never did it. I’m a monster.

[Pollard]

How to Spatchcock a Turkey (includes dry brining overnight)

https://www.foodnetwork.com/thanksgiving/thanksgiving-how-tos/how-to-spatchcock-a-turkey

It's the only way I do roast chicken now. Cooks nice and evenly. Looks a little weird though.

We're doing Thanksgiving dinner tomorrow because of my wife's hours.

[BiglyCommentary]

Is this a preference taste item or a universal taste item?

[cyclotic]

I must be a monster. I’ve never brined a turkey. I usually do trash can turkey or fried turkey

[discostu]

Nobody is a monster for making food how THEY WANT IT. Now the people who slag on people for how they like THEIR food that YOU DON’T HAVE TO EAT... They’re monsters.

Really people. Stop.

[Gahanna Bob]

I’m having my turkey neat from now on. Wild Turkey is the best turkey.

[rlmorel]

Hahahahah thank you for posting it...have a great Thanksgiving, PJ-Comix!

[right way right]

If I leave the plastic on the legs will it melt and ruin my turkey when I smoke it in my weber? Or in an oven for that manner.
I usually just tie it with some wire instead, I don’t like plastic.

[Manic_Episode]

I went thru a deep fried turkey phase then onto a smoked turkey phase which led me to start brining.

Now I can't imagine not brining.

Doing the bird in the oven this year to achieve maximum gravy without smokiness.

I adore smoked turkey but this year is about the gravy.

[Hatteras]

If you believe your way is the only way, you’re... well, let’s just say you’re a monster. Happy Thanksgiving!

[right way right]

I'm BBQ smoking a turkey in my weber for my neighbor....he brought it over and it says it's already brined. I think that I will just put some paprika and olive oil on it for color and texture.

[PGR88]

I brine for minimum of 48 hours. I prefer 72 hours, or even a bit longer.

[AppyPappy]

It’s already brined and in a ball. Just doing a breast this year

[Yo-Yo]

I wet-brined a turkey one year. Bought a brand new 5 gallon pail, washed it out well, soaked the turkey in brine for 24 hours in our basement fridge, fished it out of the brine, patted it dry, then wife roasted it per her usual.

All that work and mess for a turkey that was no moister or juicier or more flavorful than the turkeys that wife cooked every year.

Never bothered again.

[SamAdams76]

I would go a step further and declare anybody not brining their turkey as sub-human and banish them to a small, isolated island somewhere in the Marianas.

[dljordan]

You just march downstairs and tell the Dragon Goddess of my house that. Good luck and may you join your ancestors in Valhalla.

[MomwithHope]

We have been dry brining our bird for more than 20 years and its always a fresh local bird. It will be melt in your mouth, juicy and tender. The texture of the meat is so tender. When it came out of the brining bag it flopped like a drunk bird. Happy Thanksgiving to all!

[tet68]

So, I should put the can in salty water?