Hi Everyone,
I’ve got a pair of turkeys that are waiting to go into the oven this afternoon, which have been dry brined with salt and baking powder since yesterday.
The original recipe, and some of the early videos show the birds going in as is, but there are some newer recipes (i.e. NYT) that have a mayo rub, etc.
My question is should I oil these babies? Will mayo or oil defeat the purpose of the baking powder? Will mayo be too salty with the salt already on?
Am I overthinking this?
I’m hosting 20 people for (Canadian) Thanksgiving and I’m feeling a bit overwhelmed.
by m_hache
6 Comments
I don’t know if mayo will work, but oiling the skins right before roasting will definitely improve the skins browning and crispiness.
First of all- brave for doing a new recipe for 20 people.
I’ve dry brined a lot of birds and never have slathered with mayo. But it’s something I’ll try someday. I can’t comment on how it would come out but I’m sure it would be fine.
Personally, as a first go, I would leave the mayo out. Go with the recipe you’ve chosen. Some people may give better advice.
Add a little neutral oil. Touch more of salt and pepper or whatever seasonings you want and bake that bird. Watch the temp of the breasts and thighs and you’re golden.
Edit: catch those drippings too. Your pans are perfect for that. Serve on top
[this is a good mayo-shirt recipe](https://torontolife.com/food/how-to-make-taverne-bernhardts-chef-zachary-kolomeirs-juicy-herb-slathered-heritage-turkey/)
I’ve followed this before and I will do so again today. It really works.
Mayo works wonders after a dry brine. It’s like oil but binds to the skin a little better and helps hold what ever herbs and spices you add. Plus it browns much better and will leave the skin SUPER crispy after over time. Whatever you do, don’t do nothing, you want a fo rub either olive oil or mayo before you put it in the oven. I used to use olive oil, now I exclusively use mayo. Good luck!
I would just do one of each. The one you mayo, clear of any excess salt on the bird before applying.
The baking powder thing works because it’s alkaline. Mayo is acidic so any benefit you’d get from the baking powder would be killed by the mayo.
Mayo has eggs, so they’ll brown, but now you’re browning eggs and not skin. Mayo also has moisture, so all that nice skin drying you’ve accomplished in the fridge will be largely neutralized too.
You can probably use a little neutral oil if you just want a different texture, but I’d skip the mayo entirely.