So as to get an early start cooking on Christmas a.m., I am considering brining my turkey Christmas Eve day, removing it that afternoon,seasoning it, and letting it dry in the refrig overnight. Am I flirting with a problem doing that?

I always brine before, and let it sit in the fridge overnight to dry. I usually use Keri C's apple brine, and in the instructions she says that is what needs to be done. I haven't had a problem yet doing it this way

Tom, You should be fine doing that. In fact a good twelve (or so) hour drying time is my preferred method! It might look pretty but it's a good thing.

quote:

Originally posted by Tom Barineau:
I am considering brining my turkey Christmas Eve day, removing it that afternoon,seasoning it, and letting it dry in the refrig overnight.

Tom, That's the standard method for brined Turkey. You are good to go.

You can not go wrong with any of Keri's recipes. I always brine for at least 12 hours, drain and dry for about an hour, season/marinade for a couple of hours and then smoke. I like to spatchcock them also and cook breast side down on the WSM. Last hour turn it breast side up (placing in a pan) and let it brown.