Been too busy to post but wanted to tell everyone that I smoked my first salted vs brined turkey over the weekend and my wife said it was the best ever. Very moist and tasty. It was a 23 pound all natural bird, and I used apple wood for the flavor.

Salted overnight, rinsed and patted dry the next morning, then let it sit in refrig to further dry a bit. I will definitely do this again. Thanks to all for the posts about salting.

Ray

Thanks Ray,
I was hoping someone "took one for the team" and tried this. I posted the question awhile back after seeing an article on this in Bon Appetite. I tried in on a chicken with wonderful results and others sang the praises (Kevin et al.), but I did not want to risk the holiday bird. I will definately give this a try. Much easier than brining.

It can be. And if you are not flavor-brining, something I don't often do with turkey, it is easier still.

Ray, Thanks for posting your findings, I do want to try this.
Kevin, what's the gudeline for length of time in the salt? Say a chicken 3-4lb. chicken like you'd do on a rotiss?
Also when doing it on a steak, should one bring the steak up to room temp a little first before salting, or just salt right out the fridge and let it warm up for the hr of the salting? TIA

For a 3- to 4-lb chicken I'd go 2 days, but at least 1.5. I lke 3 days for most turkeys, a bit longer for large ones but I mostly try to avoid those. I like 18-24 hours for beef roasts, 60minutes for steaks. They can come toward room temp at the same time--no need to do this first--but place them on a cake cooling rack over a plate or sheetpan first.

Not to hijack the thread, but Kevin, what steaks benefit most from this? I'd like to give it a try. Also what kind of salt works best, I've got table, Kosher and a good Celtic grey sea salt on hand (local natural foods place has this for only $5/lb).

This message has been edited. Last edited by: Don Irish,

Use Kosher or table.

Thanks as always for the quick reply Kevin. Tried this last night on a chuck-eye....tad salty as I likely did not rinse enough (60 minute kosher salting, quick rinse), but had a great depth of flavor. Definately will try this again.

Feel free to simply salt with the amount you'd normally use were you salting a steak that was already cooked. Then you can skip the rinsing.

My wife did a salted turkey breast in the oven this year. She is sold on the technique and vows not to change anything next year. It was really good and even more moist than usual.

Jim

I think I'd try this with pickling salt over kosher salt. No additives, much cheaper.

quote:

Originally posted by Ray Crick:
Been too busy to post but wanted to tell everyone that I smoked my first salted vs brined turkey over the weekend and my wife said it was the best ever. Very moist and tasty. It was a 23 pound all natural bird, and I used apple wood for the flavor.

Salted overnight, rinsed and patted dry the next morning, then let it sit in refrig to further dry a bit. I will definitely do this again. Thanks to all for the posts about salting.

Ray

What is the benifit with this technique?

quote:

What is the benifit with this technique?

Stimpson,

I believe it is easier than brining and you get essentially the same result (unless you want some added flavor from the brine).

Ray

It's still hard to believe when doing this or fish or steaks they don't end up too salty. You'd think it would end up salty enough to gag a maggot.

I have a 23lb bird i'm doing in the oven this year - too cold outside. I've done salted chicken before but never such a large turkey. How long should I salt the turkey for? I plan on using a generous amount of Kosher Salt.

Thx
Dave

Don't be generous. For that size turkey you would use 4.6 tablespoons salt.

Salt the inside cavity lightly. Put the turkey breast up and use about 1/3 of the remaining salt and sprinkle on the breast, concentrating a bit more salt where the breast is thickest. Turn and do one side of the turkey with half the remaining salt, concentrating a bit more over the thickest section of thigh; repeat on the other side. Place in a bag and fridge. I like to go for 3 days, flipping the bird to breast down for the last day. (Go 2 if you can't do 3.)

Remove the bird from the bag. Pat dry. Place on a rack over a pan an air dry in the fridge for 8-12 hours.

Never tried it but have seen the recipe's technique. Generally I believe it's 1 Tablespoon Kosher Salt for 5 lbs of turkey. Would the ratio be the same for chicken, beef, pork?

I use a scant 3/4 tsp of fine sea salt per pound for chickens (fine means better coverage); for beef and pork roasts about 1 tsp of the same, per pound, though pork I rarely do this to.

Kevin, just to clarify for my notes, you mention 4.6 tablespoons salt for Dave's 23-pound turkey. Is that kosher? I see you also mention using fine salt a couple of posts down.

Thanks,
Rita

Yes, kosher. Easier to work with on a bigger bird.