For at least the last 20+ years we get a fresh turkey from a local turkey farm. Not organic but natural. We always dry brine and roast in the oven. We were talking about getting a small one this year when we passed a road sign for “heritage turkeys”. We know the family through 4H. So we are getting one from them - a red bourbon, a breed I have always been interested in. It will just be the two of us this year so we want a small one, will still dry brine, but this year we will put it on our charcoal weber grill with the rotisserie collar. We have always wanted to do that. Got to do a duck that way recently that I have always wanted to try, came out crispy, juicy and delicious.
We had always wet-brined our turkey, but when we started dry-brining, it was really much better - the breast was as tender and juicy as thigh meat. It’s a lot easier, too.
“will still dry brine, but this year we will put it on our charcoal weber grill with the rotisserie collar.”
Sound like heaven.
What’s your dry brine? Always used wet.