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Iamtdg said:
Thanks for answering all of our questions about it. Really appreciate it.
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Sorry, they were already mentioned, so I did not feel the need to respond. Just kosher salt and the turkey sat in the fridge for three days. No injecting or wet brine, best fried turkey I have ever made.
 
It is a bit nipply out. I mean nippy.

What am I saying, nipple?
 
Or I could just refer to the post above mine, whatever works for you.
 
dallen said:
It is a bit nipply out. I mean nippy.

What am I saying, nipple?
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Kiss my ass. Kiss his ass. Kiss your ass. Happy Hanukkah.
 
mcnuttz said:
Speak more on this dry brine subject.

What all did you use?
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It is just salting. Kosher salt, few spices. You either do it with water or without. I wanted crispier skin, so dry.
 
NoDak said:
I think he's just taking about a basic dry rub.

Frickin' rookie.
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You mother fucker, I've rubbed down plenty of meats!!!!!

I aren't no rookie!!!
 
mcnuttz said:
You mother fucker, I've rubbed down plenty of meats!!!!!

I aren't no rookie!!!
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Easy killer, I think he was talking about Booze being the rookie.
 
mcnuttz said:
You mother fucker, I've rubbed down plenty of meats!!!!!

I aren't no rookie!!!
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Whoa, whoa, whoa. Easy, Ryobi. This is Flapjack talking here. I'd never disrespect you like that. I know better.

The crotchety ol' drunk is the turkey noob.
 
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