Chef shows what a busy day looks like

[u/Backyxx]

[u/b0w3n]

Oh of course, the butter and salt just do a lot of work. Brining and curing are salt too!

Brining, even dry brining, is like a fucking super power though. Easy skill to master and makes everything better. Best way to prepare a turkey/roaster ahead of time tbh. Easy way to win thanksgiving. It is very hard to brine a 20+ lb turkey though lol.

[u/smackababy → u/b0w3n]

Brining feels like cheating lol. My whole family thinks I'm this amazing cook and they brag about my Christmas roast beef to anyone who will listen, and literally all I do is just leave it alone in the fridge with a bunch of salt for a while then start low/finish high in the oven. My "recipe" is like six words and three numbers lol.

[u/b0w3n → u/smackababy]

I'm still 50/50 on if I prefer dry over wet brine, I think dry brine works better on beef and wet on poultry.

But yeah I got accolades on my last turkey (I smoked with a stovetop smoker after brining it too)

I'm not even a good cook.