Wet Brine vs Dry Brine for TURKEY - How Should YOU Cook Your Smoked Turkey??

Prepare a wet brine solution according to package instructions, adding ice and water.

Place the turkey in a brining bag, removing excess air to ensure the turkey is mostly submerged.

Brine the turkey for 6-8 hours, flipping it halfway through for even coverage.

For the dry brine, sprinkle Diamond Crystal Kosher salt liberally on the turkey, focusing on the skin and cavity.

Let the dry brined turkey rest in the refrigerator overnight without touching it.

Prepare two turkey breasts: one for wet brining and one for dry brining with salt and herbs (rosemary, tarragon, sage).

Apply an even coating of salt to the turkey breast designated for dry brining, ensuring all sides are covered.

Add a light dusting of garlic and crack black pepper on the dry brined turkey breast.

After brining, remove the turkeys from the refrigerator and allow them to sit at room temperature for about an hour to dry out the skin.

Rinse the wet brined turkey under cold water and pat dry with paper towels before cooking.

Equipment Needed

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