EXPERIMENT: Lesson Unlocked (22 Views)

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Today’s video lesson is embedded below…

Today’s lesson is a little special — and maybe goofy. After you’ve run 20 lessons about an experiment, you start running out of things to “lesson” about. So, I decided to give my most engaged people a little treat.

It’s Thanksgiving in the US, after all, and I’m smoking a turkey on my Big Green Egg. Today’s lesson walks through my dry brine.

Some people use a wet brine (soaking in salt water), but I’ve chosen to go the dry route the past few years. I apply it the day before.

The dry brine mixture I use includes the following:

  • 1/3 cup kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon black pepper

Make sure the turkey is thawed (I get it out too late every year!), and then dry it out. Apply the brine mixture liberally — don’t worry about it being too much, but you also don’t need to use it all. Apply it over the skin and in the cavity.

In the morning, I’ll get the turkey out of the refrigerator when I fire up the grill. At that time, I’ll rinse off all of the brine mixture (this is why you really can’t do too much) and then dry it off.

The brine will add some extra flavor, but smoking it provides plenty of flavor already. Of course, my next lesson will talk about how I do that.

I hope you enjoyed this lesson. In the spirit of Thanksgiving, I want you to know that you are appreciated!

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