Dry Time

[DesertRed]

How important is it to have the "dry time" in the fridge for the turkey after brining, and before going in the smoker?
Thanks!

[FLBentRider]

I usually do it, you want the surface to be tacky.

[OU812]

I have found that lettin the bird develop pellicle "dry time" you get better smoke penetration, less moisture loss and if you can get your smoker above 250 F youll get crisper skin.

Gots me a bird in some brine gettin ready for tomarrow.

I'll pull it out tonight, pat dry, stand up on a thrown and throw on a rack over a drip pan and back in the fridge for at least 12 hr.

Good luck.

[DesertRed]

Thanks for the input....Happy Turkey Day.