Dry Brined Turkey on a Pellet Grill
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- Опубликовано: 18 ноя 2022
- Dry Brined Pellet Grill Turkey
Pellet Grills have become so popular that we wanted to show you an easy way to cook a turkey in any type of pellet grill that you own. Also, we have so many wet brine turkey recipes and videos that it was about time that we explained dry brining, its differences and benefits. As I mention in this video, dry brining is not necessarily better than wet brining, but rather its just different than wet brining. Each have their pros and cons. With that said, there are many people that prefer dry brining.
The major benefit of dry brining poultry is you can obtain crispy skin. This is especially beneficial when smoking which can often lead to a more rubbery skin. Dry brining also imparts a deep flavor into the turkey without the mess of a wet brine. It takes up less room as you can brine on a rack in the refrigerator in your refrigerator as opposed to needing a space to hold an entire turkey submerged in liquid in a large brine bag, cooler or bucket.
You can dry brine for 12 - 48 hours. In this video, we dry brined a 12 lb turkey for 15 hours, but I would recommend brining it even longer if you have the time.
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Awesome video Matt !!!
Watching your videos has made me the star of the family of fixing the main entree on the smoker
Now they calling me and asking questions after purchasing their own smoker and trying it
What do I do, send them to your channel, that’s where I’ve learned everything
Thanks Matt !!!!
You and your family have a Happy Thanksgiving 🦃🍽🍁
Thank you for the kind words!!!
SAME!!! Will be doing this one tomorrow! Don't have any Texas Sugar, so I will be rolling with HONEY HOG as I've seen him use those on other turkeys..
@@MeatChurchBBQ 🤣🤣🤣 Can't escape the people who love correcting others.
Revisiting in 2023 anyone?
Yes sir lol
Yeah our thanksgiving is this weekend lmao
Watching for my first time as I'm thinking about dry brine this year.
I'm a wet brine guy but I'm sure this makes good turkey
@@bottomtiercollector I've done wet brine for years but decided to try something different. Mine turned out pretty good, at least that's what I was told.
WOW Did my bird just like you did. I have been ordered by Everyone that was there yesterday , that I am NOT ever allowed to change the way the turkey was cooked. Crispy skin , flavor through out the bird, juicy . It can't get any better. Thanks
I love pellet grill videos. I work second shift and don't get home till 1am. Anything I can put in and get some sleep without to much maintenance is a huge win.
Perfect example of their benefit!
Made this today. Only dry brined for 6 hours. 1 tbsp over on the salt and a mix of honey hog and holy gospel. 13lb bird, 325 for three hours. This thing was a HUGE hit at dinner. Flavor was all through the meat, not just in the skin. So amazing!! Thanks Matt for what you do to support this community. Happy Thanksgiving everyone!
How Much Honey Hog, And Holy Gospel?.. the Ratio I Mean☝??
@@davidmacron33 I didn’t exactly measure. I put them both in the salt mixture for the dry brine. I put the dry brine up under the skin on the breast. Before I put it on the smoker I went over the top with the hog and gospel.
Did this today for Thanksgiving and Matt I have to say thank you so much!! I followed your recipe and added black pepper, honey hog and just a bit of garlic powder to it and it turned out amazing. My wife (who doesn't care for turkey) said it was the best turkey she has ever had. My whole family said that as well. Thank you so much! Happy Thanksgiving
Thank you so much for the video! I followed your directions on the 20lb bird my mother in law got for our Thanksgiving get together. So easy and the best smoked turkey I've done!
Matt, you have made me the star in my family. Thank you so much
Love it!!!! Best feedback ever. Thanks Fred!!
Thank you a million for this video! I had planned on smoking a turkey this year on my Pit Boss pellet smoker so the timing and content is perfect. ✌️ 🦃 🥘 😋
Awesome. Enjoy!!!
When you teased this video on Wednesday, I was hoping it would come early. This is perfect for my brother with his Traeger. Thank you so much!!!
Welcome!
Excellent video. Thank you, Matt.
Welcome!
Just a heads up for people making gravy with the drippings. It can get extremely salty so taste first before you add any salt to the gravy. If it's too salty you can add low/no salt added chicken stock to thin out the salt flavor. Made this mistake once! Cant remember if it was wet or dry brine. I do both quite often on any thick cuts. Thanks Matt love your content and your rubs are absolutely outstanding brother 🙌
The fact that you get to taste every single recipe is so AWESOME
Have to.
I can taste some of them right through my screen!
I absolutely love your Turkey videos.
I appreciate that Dustin. We have a pile of them now!
Man oh man….. making the pellet grill brisket for “Friendsgiving” today. I know it’s gonna be amazing!!! Now for next week… to wet brine or dry brine, that is the question!!! Thanks for lessons, Matt! Cheers from CA!
Cheers!
Nice video. This might be the easiet pellet turkey I've ever seen. Definitely going to try it.
It really is!
@@MeatChurchBBQ Mannnn, you were right about the skin. Came out super crispy!!! Such a moist tender breast, too. This might be my new go-to turkey recipe.
Biggest fan of the other recipe with wet brine and Honey Hog rub. I might however try the dry brine method this time around. So many good and tasty options!!!!! Thanks for much for making these videos and recipes, I am forever a devout follower of the Meat Church!
I have too many options, lol.
Does the honey hog make it really sweet? I feel like I’ve always had a more savory flavored Turkey but want to do whatever the church preaches.
Good stuff, Matt. Have a safe and blessed Thanksgiving! I’ll try the dry brine approach soon.
You too!
I don’t have a pellet grill (yet) but I LOVE charcoal flavor. One of my favorite smokers I have is my Masterbuilt 1050 gravity series. It’s basically a charcoal smoker that you can use wood chunks with and has the ease of use like that of a pellet grill. For under 1000 USD, it’s hard to beat. I recommend it highly. I smoked a turkey on it last week
Fantastic!
I'm absolutely crazy about your products and how to videos!!! Wet brining, spatchcocking and smoking our Thanksgiving turkey this year!
Thanks Ann!
I made this last weekend and it was one of the absolute best turkeys I’ve ever had (I say it’s tied with a deep fried turkey)
Awesome video, thank you!! Was debating on butter but going to skip it!
Going to try this next week
Wow looks delicious I always love your vids.
Thank you 😋
Awesome video. You made me love smoking things. Also made me look like I know what im doing lol. Appreciate ya
I really appreciate that feedback Jon.
I just made this. Turkeys were super cheap at Kroger. Crazy good. I was worried about all that salt but you were right.
Grate video. Going to do the same thing in my Ironwood 650. Only the in-laws got a 19.5 pounder.
Dude, that looks amazing!
Thanks Alan!!!
Looks perfect and EASY! Did the Holy Voodoo turkey two years ago and Honey Hog last year. Both turned out amazing. Trying this one this year! 🔥🦃🔥
Awesome, Josh!
Thanks Matt for this. Ended up Dry Brining for Early Thanksgiving and came out great. Added some black pepper and Honey Hog. Everyone loved the turkey. 10 lb @ 325 for about 2 hours with Knotty Wood Almond pellets.
LOVE THIS FEEDBACK!! Happy Thanksgiving, David!
How much honey hog and pepper did you use? That's what I plan on doing too lol.
@@lukejohnson1880 It depends on taste preference. I did the honey hog into the salt mixture, just like in the video. I added some more to the turkey, and probably should have done a light coating. My skin was on the saltier side, but the turkey meat itself was fine. Pepper, just do a light coating and I forgot to mention, i did a light coating of garlic powder. I did a mixture of this video and one from Chud's smoked breast (Smoked Turkey Club) video.
@@TheDave1022 awesome thank you so much!! I'm going to use kosher salt.
Nice job, looks fantastic..
Thank you! Cheers!
Instead of the Texas Sugar, I’m gonna do it with the Garlic and Herb rub. Btw going spatchcock is the best way, it’s so easy to carve out and present at the dinner table. Happy Holidays.
Great video Matt. Someday Ill have to try the dry, but this year it will be wet.
Nothing wrong with that!
Hey Matt, thank you for all of the helpful videos! You're the best! Could you add the dijon/honey glaze to this turkey? Would that keep the skin from getting crispy? Crispy skin is definitely my goal, but I also love flavor! Thank you guys for all you do! Happy Thanksgiving!
I did this recipe yesterday on my Traeger grill. Used Traeger Fin and Fowl seasoning along with some salt, (Tablespoon per 4 pounds). Let it brine All day Wednesday and Thursday. I also made some herbe butter with the excess brine and put that under the skin on the breast. I ended up with the juiciest breast meat I've ever seen. I do about 8 turkeys a year because it's my favorite food. This will be my goto method of cooking.
Looks good easy enough 😊
It was!
Awesome video Matt! I was really hoping this video came out when it did, I’m planning on doing a dry brine this year myself. Would you also recommend adding the dry brine to the underside of a spatchcocked turkey as well as what you did in the video? Thanks as always
Yes.
Do you think injecting the Turkey with butter would cause the skin to be less crispy? Thank you again sir for the videos. Your videos are the reason I got a pellet smoker!
I may have to do a post thanksgiving turkey and experiment this method. So much knowledge! Thanks you Matt and and Happy Thanksgiving Meat Church congregation.
Our pleasure. Happy Thanksgiving!
Fantastic!
Thank you! Cheers!
Happy thanksgiving Matt !!!!!
Happy Thanksgiving!
Your advice is on point. The spatchcock method on chickens has quickly become my favorite. Curious to see how it does on its jurassic cousin.
🙌🏼
The maple bourbon turkey was a huge hit for Thanksgiving!!
Thank you for this video. I will be doing this for sure. Quick question, does this work with the turkeys you can buy at stores like HEB? I notice some of those are already in a salt solution.
Love it!
Thanks!!
Wow coming back for the second holiday on this same awesome video... Matt- Would you recommend adding any fresh herbs if we choose to put butter under the skin? Any issue with doing that?
Hey Matt, you’re killing it brother! Have used a lot of products from you guys and glad I found it. So this is my first pellet turkey. Is this your favorite dry brine seasoning or can you set me up with one you like even more? I like smoke flavor and was thinking of going 180 for a bit and then 325 with your blessing. Keep up the good work and thanks for all your videos
For dry brine, this was great. I have known people to dry brine with JUST our seasoning and no salt as well. This was great though.
Happy Thanksgiving Matt
Happy Thanksgiving!
Thank you for all the amazing looking options for turkey, I cannot wait to try them all, lol. Will Meat Church be at the Cowboys game, Thanksgiving Day; we are coming into town to watch and would love to meet you all. Thank you for everything you do for the bbq public, take care.
We have a big family gathering, so we won't make it. Unless my 10 yo convinces the wife!
I hit the like button during the intro😊
Thanks!!
Thanks for the video! Would you recommend a dry brine if the turkey is in a 4% salt solution already?
I don't have a pellet grill. I have a 27 yr old Weber gas Gen1. I installed an elevator rack and use 3 smoke tubes and follow your advice/techniques (Also your MC-seasonings) ... WOW!
I may have made a mistake though. I can't get any one else to cook/grill but we got one thing straight, THEY clean up 😂
Love it!
Doing the maple bourbon wet brine with a basic season dry brine for a low pellet smoke b4 deep frying
Awesome!
I did a test turkey this week with holy cow, left for the night then on the grill at around 300 and it was excellent
Fantastic 🔥
You never cease to amaze me, just when I think you have run out of ideas you come up with a new one. What about using this method, but not spatchcock in and using it to do the smoke fried turkey? Could the technique still apply as you’ve done it?
Dry brining will help with crispy skin on any cooking technique. Good luck!!!
I love your sarcasm 😂gloves police
Thanks Matt. You are my go-to guy for smoker ideas and technique. How was the moisture on this cook versus a wet brine?
I appreciate that. It's not as moist, but still very moist.
Stopped in yesterday and got the bird bath and TX sugar! I'm already for Thursday!😁
Thank you!
Matt:
Great video. Fantastic tips. Question: Would an injection benefit at all or it the result be too salty? Your thoughts?
Would love to see how you make some gravy with the bird... would you skip the spatchcock and do it traditionally on a rack in the traeger?
I am considering doing BOTH, this turkey and the wet brine maple bourbon on a pitboss 4 rack vertical pellet smoker. Is it possible? 275 on the maple and 325 on this one, is there a way to do both?
Hey Matt love the vids. Can you use this method on a store bought bird ?
Yes, absolutely. That is what this was....
Great video Matt, however I’m torn because I did the bird bath and seasoned with Honey Hog last year on my pellet and not sure if I should go back to what I did or do the dry brine with Texas Sugar. Oh the pain l😂
I usually wet brine. Just love different options.
I'm a fan of Diamond Crystal kosher salt for dry brining. The rule of thumb is generally 1/4 tsp per pound table salt, 1/2 tsp per pound Morton's kosher salt, and I basically just lay Diamond Crystal to it, it's pretty much impossible to over salt with it, which is why chefs use it apparently. But I love it for dry brining.
Its not available in any retail stores in my area.not sure who sells it other then online..been using Morton for 50 years and works just fine,..
@@davo912 I think I’ve seen it at Wal-Mart but I just order it online. A box probably lasts me a year or close to it. Morton’s works fine, but it’s easy to over salt with it. What gets you into trouble is when a recipe doesn’t tell you which kind it’s using and just says “kosher salt”, as Diamond Crystal has far less salt by volume, so if you use Morton’s in a recipe that was meant for Diamond Crystal it will be way too salty, and if you use Diamond Crystal in a recipe that was meant for Morton’s it won’t have enough salt.
@@praetorxyn not available at Walmart. But doesn't matter, never had the problem with over salted food since we never used Diamond Crystal.. It;s all in the mind
@@davo912 No it is not all in the mind. With Morton’s, if you use more than 1/2 tsp per pound of meat, you’ll over salt. With Diamond Crystal, you can basically dump it on there and not over salt. I wasn’t using near enough Diamond Crystal in the beginning because I was used to using Morton’s.
@@praetorxyn you are missing the point...adjust my friend..you make this sound as if its the end of the world when most have access to Morton since Crystal isn't in most retail stores.. Been using Morton for 50 years.never and issue
Could you combine injection with a dry brine? Or would that not work? Thanks for all your videos, have been a great help.
Yes.
I'm working on the road. Won't get to be home for Thanksgiving. I carry my pellet grill with me. Have to settle for spatchcocked chicken this year.
Not a bad deal!
Great vid! Question, though... at 325, do you get any smoke flavor? We are doing a whole turkey in the oven, and then a breast on the smoker. I would like to have a mild smoke flavor on the breast. Freakin love your channel!!
There is smoke but less than if you lowered the temp. You have to decide your goal. In this case we wanted crispier skin than a smoked turkey will give you, so I went with a higher temp. We have so many videos & recipes at lower temps though. Cheers!
Do you need to rub off the dry brine before smoking so it isn’t overly salty? Thanks as always great video!!
No sir.
Do you still make the chicken seasoning? Been looking for it on the website and can’t find it.
My wife grabbed a 14lb turkey that says 12% solution/broth added. Is a fry brine a no go because of that? Thanks
Why don't you like to run your offset over 300 degrees? If you're scared, say you're scared !!
I run my Moberg 250 @ 300 - 350 periodically, (no issues) but usually 225 - 275 for most cooks. Love your videos. Stopped into your shop in Waxahachie back in February. Great selection of bbq accesories!
Some offsets are painted. None of my 5 are, but when you go teaching people to run high temp cooks in offsets, there can be consequences for some people. Also, offsets for me are for low and slower cooks like BBQ, generally. I have 30+ grills and smokers, so I grill on other equipment. Just a personal preference, but to each his own. Appreciate you coming in and the feedback. Happy Thanksgiving!
Can you cook it for longer at lower temperatures or does it help to cook at 300+ ?
I plan to dry brine my turkey this year and use holy gospel rub. Should I dry brine with kosher salt AND use holy gospel (before the grill? Will it be too salty? Or just holy gospel to dry brine by itself?
Nice work Matt..did you also salt the cavity area of the bird too?
Yes!
Should the underside of the turkey be seasoned also?
Does this method work good with chicken too? I always get inedible skin after cooking... Thanks
Dude said the glove police, fuckin dying laughing so hard now
make a video on cleaning your pellet grill or how you keep it Clean.
The intro music, is this something that is stock that gets used? Just watched a video from another channel, and he used this intro in his video. Threw me off for a moment. Thought my channels had changed. LOL
if you want to catch drippings for gravy, what do you think about smoking it right on that rack/pan?
You can do that. I just make stock out of the neck, etc to make my gravy.
Hey Matt! We're absolutely going with this cook but clearly didn't watch your video before buying our 22 pound turkey... I know we want 160 temp, but how many minutes per pound would you suggest on the 325 temp?
Budget 4.5. This 12 took 2:20 so just under 12 mins/lb. Happy Thanksgiving!!
Hey Matt, love the videos and would kill for an outdoor kitchen like yours. In the last week, you've wet brine for the juicy meat and dry brine for the crispy skin.
In your book, which was the "winner"?
I'm only doing 1 bird and have the ability to do either.
The glove police 😂😂😂😂😂😂
That’s awesome
They are a real thing. ;)
Will this work well for a skin on bone in double breast (not whole turkey)? We usually just cook a double breast in the oven for the 4 of us. Looking to smoke them this year.
Yes
Do you not salt the underside at all? I saw in the video you get under the breast skin, but wondering if it's a waste to salt the underside? I'm gonna try to get some underneath the thigh skin too if I'm able, can't wait to try this out!
Edit: saw this was answered in another comment. Thanks for the replies Matt, loving that Texas Sugar so far!
Yes you can season under. Cheers!
I love that I can get your seasonings locally……Holy Voodoo for the win!
Awesome!!
Can you smoke it a lower temp
Can you wet brine and then dry brine as well?
Quick question here… I have a store bought turkey that has the water/salt added to it. I’m planning on using my pellet grill (fingers crossed, my first time cooking this way). Would I still need to bribe it or just skip the brine and do flavor injections and put it on the grill?
It depends on the % but I still brine mine for a little less time and it’s never been too salty.
Side note if a 12 pound turkey and using a tablespoon salt per 4 lbs... we should use 3... not 4? Or was that a mistake in the video?
You thought you had to worry about the glove police then in came the math police. Some people just can't help themselves. Thanks for the video. I'm following this to a tee starting right meow! Dry brine time.
I have a pellet smoker, I love it , but mine doesn't make a lot of smoke over 275F. So I'm wondering how yours makes smoke at 325F ? At 500F when I cook pizza there is no smoke flavor at all.
After you do the dry brined, 2 days in fridge covered or no cover like handiwrap or foil? Will start the dry brine tomorrow and need advice asap. thank you
Uncovered
Question...
I just wet brined a 16lb turkey for 16 hours. Can I dry brine it tonight for tomorrow? Thanks! Happy Thanksgiving
When you fix a bird this way do you need to have a pan of water under/inside the grill somewhere? I’ve watched other videos where people have a pan under their birds but I don’t have a place under my grate to put one
You don’t have to unless you are trying to catch drippings.
Can you take that method straight into an oven, if so, at what temperature? I have an induction stove.
When you're adding salt, should we worry if the bird was already basted, enhanced, or marked kosher? They already have a good bit of salt in them.
I dry brined with honey hog last year and it was epic.
Love that!
Can’t wait to put on my turduckhen with crawfish stuffing on with pecan pellets!
I'd hit it.
Good afternoon, friend.
Regarding the amount of salt that you use, you stated one teaspoon per 4 pounds. If you have a 12 pound turkey, would you have 3 tablespoons instead of four? I’m just asking. I may have misunderstood.
4 T of salt. Then I added 1 T BBQ rub.