Any Home Bakers Here?

Burnt Brass Homestead said:

My vote is a wet brine

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Pardon me, but I don’t recognize you. Are you new to this thread? If so, welcome!

Thanks for the advice. I want to hear from others before I make a decision, though.

I don't know enough to have an opinion about wet vs dry. So if anyone wants to explain the difference, that would be great!

Jared, I know you'll put on a great spread, and your guest will have a delicious meal.

jnicholes said:

Pardon me, but I don’t recognize you. Are you new to this thread? If so, welcome!

Thanks for the advice. I want to hear from others before I make a decision, though.

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Hi. And yes, I am very much new to BYC and this thread.

I have been perusing and participating in various threads on BYC.

Just having fun

Burnt Brass Homestead said:

Hi. And yes, I am very much new to BYC and this thread.

I have been perusing and participating in various threads on BYC.

Just having fun

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I understand. No problem with having fun. Welcome to the thread! We have a lot of recipes posted here if you are interested.

jnicholes said:

Do you all remember that I shot a turkey on April 15 of this year? Well, I’m finally cooking it on Monday or Tuesday. The reason is we are having a friend from Japan come over to stay with us for a few months. We want to give her a real American dinner when she gets here.

Problem is, there is a debate going on in my mind. What do you think would be better for a wild turkey, dry brine or wet brine?

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No opinion on the brine, Jared, but I have a question. After your bird was butchered, did it go in the freezer immediately or did it rest in the refrigerator for several days first?

Burnt Brass Homestead said:

Hi. And yes, I am very much new to BYC and this thread.

I have been perusing and participating in various threads on BYC.

Just having fun

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Welcome, Burnt Brass! Glad you joined us.

If you mean a dry brine like a rub, I would use a wet brine, since it’s a wild bird, it has a lot more “fibers ” than a domestic one, and little or no fat.
The salt-to-water ratio is the most important part of a wet brine. Too much and it’ll be too salty, too little and the turkey won’t absorb enough salt to make the brine worth your effort. A good rule of thumb is 1 cup of salt to 1 gallon of water.
One thing to avoid is making a brine that’s too high in acid. Acid will denature the proteins which will prevent the meat from absorbing the salt and will change the texture of the meat for the worse. Soda is highly acidic, so avoid using it in your brines.

Burnt Brass Homestead said:

Hi. And yes, I am very much new to BYC and this thread.

I have been perusing and participating in various threads on BYC.

Just having fun

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Welcome to this thread.

Bakers good morning one and all!

Keep on baking.

Temperature is in the 70s.

Have a great day!

@MotherofOrpies, thank you for the information.

@Burnt Brass Homestead, welcome! This is one of the nicest threads on BYC.