5 minutes ago, LeanMeanGM said:

Debate for the Blog. 

Turkey brining, dry vs wet and why.

 

Go. 

Meaning with or without gravy? or like dried out meat?

2 minutes ago, LeanMeanGM said:

No. The optional step before making the turkey. You either let it sit in water with different aromatics/spices for wet or you just salt the hell out of it and let it sit in the fridge for 1-2 days for dry. 

we dont do either.  We thaw it, and cook it and baste it with seasoning as it cooks. We use very little salt. 

5 minutes ago, LeanMeanGM said:

No. The optional step before making the turkey. You either let it sit in water with different aromatics/spices for wet or you just salt the hell out of it and let it sit in the fridge for 1-2 days for dry. 

I thought you meant this:

 

10 minutes ago, LeanMeanGM said:

Debate for the Blog. 

Turkey brining, dry vs wet and why.

 

Go. 

Dry brine, smoked.

 

Dry brine is easier to do than wet.  And when you smoke the turkey, spatchcocked, the seasoning gets everywhere.

5 minutes ago, LeanMeanGM said:

No. The optional step before making the turkey. You either let it sit in water with different aromatics/spices for wet or you just salt the hell out of it and let it sit in the fridge for 1-2 days for dry. 

Are we doing it wrong?  My whole life.  Thaw the turkey.  Salt and pepper the hell out of it.  cook it.  

I feel like I'm missing out on some secrets?

Spatchcock that bird, with herbed butter under skin. Roast it on high - like 450 - for 45-50 minutes. Done. Make sure the skin is dry before smearing it with some of that butter. Wet skin means not crispy.

2 minutes ago, Alphagrand said:

I thought you meant this:

 

I thought I was the only person under 50 who knew about this

Hey, you dead?

9 minutes ago, justrelax said:

Dry. Better still, herbed butter under skin. Or both. Wet is a waste of time.

Duh... both always both!   And smoke it.

Just now, justrelax said:

Spatchcock that bird, with herbed butter under skin. Roast it on high - like 450 - for 45-50 minutes. Done. Make sure the skin is dry before smearing it with some of that butter. Wet skin means not crispy.

So close... 

2 minutes ago, bpac55 said:

Are we doing it wrong?  My whole life.  Thaw the turkey.  Salt and pepper the hell out of it.  cook it.  

I feel like I'm missing out on some secrets?

Yes.  

Just now, Iggles_Phan said:

Yes.  

And if it’s a butterball, throw it out NOW.

1 minute ago, bpac55 said:

Are we doing it wrong?  My whole life.  Thaw the turkey.  Salt and pepper the hell out of it.  cook it.  

I feel like I'm missing out on some secrets?

Not doing anything wrong, per se. There's just lots of different methods. Dry brining just draws the moisture out of the Turkey, dissolves the salt, and then reabsorbs the moisture with salt to season the whole bird while tenderizing the meat and drying out the skin, giving you a nice juicy turkey with crispy skin at the end. 

I usually just thaw, make an herb butter and rub under the skin on the breast meat, rub butter on the outside of the skin also and cover with a butter soaked cheesecloth. Thinking about switching it up. 

I hope this pass protection is good enough for a certain someone... (clink the tweet for a thread of extremely clean pockets)

On a serious note, a dominant running game makes pass protection so much easier.

1 minute ago, schuy7 said:

I hope this pass protection is good enough for a certain someone... (clink the tweet for a thread of extremely clean pockets)

On a serious note, a dominant running game makes pass protection so much easier.

Look at all that room to run a circle in

1 minute ago, schuy7 said:

I hope this pass protection is good enough for a certain someone... (clink the tweet for a thread of extremely clean pockets)

On a serious note, a dominant running game makes pass protection so much easier.

My goodness look at that pocket!

1 minute ago, LeanMeanGM said:

Look at all that room to run a circle in

Hurts be like:

 

9 minutes ago, bpac55 said:

Are we doing it wrong?  My whole life.  Thaw the turkey.  Salt and pepper the hell out of it.  cook it.  

I feel like I'm missing out on some secrets?

I grew up in a  very traditional Mennonite heritage household. Thaw it, stuff it, season it, cook it, baste it. 

3 minutes ago, schuy7 said:

I hope this pass protection is good enough for a certain someone... (clink the tweet for a thread of extremely clean pockets)

On a serious note, a dominant running game makes pass protection so much easier.

One thing is for sure, the whole notion that top QBs won't want to come play here should be put to rest.

Who the F wouldn't want to play behind this dominant an O-Line, one which will only get better.

5 minutes ago, LeanMeanGM said:

Look at all that room to run a circle in

He could build a carousel.

Just now, Ipiggles said:

I grew up in a  very traditional Mennonite heritage household. Thaw it, stuff it, season it, cook it, baste it. 

Stuffing is dangerous. It slows internal cooking, which means either you have undercooked meat, which is really bad or, if cooked through, really dry meat.

Do your stuffing outside the bird.

If you had a really fresh bird the danger is less - probably your case.

4 minutes ago, Ipiggles said:

I grew up in a  very traditional Mennonite heritage household. Thaw it, stuff it, season it, cook it, baste it. 

Thaw it, chop the spine out, season it, butter it, smoke it.

1 minute ago, justrelax said:

Stuffing is dangerous. It slows internal cooking, which means either you have undercooked meat, which is really bad or, if cooked through, really dry meat.

Do your stuffing outside the bird.

If you had a really fresh bird the danger is less - probably your case.

dressing... when outside the bird... but so much better.

8 minutes ago, Bacarty2 said:

https://heygrillhey.com/smoked-sausage-stuffing/

Ain't clicking on that link NOPE

48 minutes ago, LeanMeanGM said:

This means Eagles play Sunday

Regular season games on Saturdays?

55 minutes ago, EagleJoe8 said:

Lions vs Jags. 

I wonder what the halftime show would be. Lol

10 minutes ago, Saltpeter said:

Ain't clicking on that link NOPE

I just clicked on it -- nothing exploded, nothing keeled over. 'Course I limit javascript, none required on that page. My OS doesn't know what .exe and .com files are.