To Brine or not to Brine?

SeniorChief

Well-known member
Joined
Nov 23, 2021
Messages
199
Reaction score
352
Location
Ramona, Ca
I dont mind brining my bird, but I do not like a salty bird. I have only brined a chicken, once. It's time for a turkey Saturday. Can one brine without using salt? Is brining overrated?
 
I think if you brine without salt, its called a marinade. I think the salt is in there to help draw extra moisture into the meat and potentially pull flavor with it depending on your recipe and how long you leave it. I did a brined turkey breast, but cut the salt in half, and it turned out to work well, and was not salty.
 
I found out my Butterballs is pre-brined......so I'm going to inject and rub.
 
I found out my Butterballs is pre-brined......so I'm going to inject and rub.
I try to use the pre-brined when I can find them as well. Also, I saw somewhere that a dry overnight brine or rub is better than a wet brine. Less salt taste and more flavor because the brine used is really a dry rub, sort of like dry marinating I guess. So I stopped wet brining my birds and just put the rub overnight that I intend to season them with anyway, so far it works for me.
 
InkBird

Latest Discussions

Back
Top