Quote Originally Posted by Frank Pratt View Post
This is exactly correct. It's all about the temperature. I've tried brining, but that can result meat that is technically juicier, but it can also be kinda watery. I do give the bird a good rub with salt & let it sit a day or so in the fridge before proceeding with the seasoning & roasting.
We call that “dry brining.” And it’s our preferred method, along with smoking to 160įF internal temperature (it sits for a while then, but it’s still safe based on time-at-temp.”)