For those of you who have made duck enough times to know, dry brine or no, if so how long?

I posted here about a week ago about dry brining a duck and, I was gonna do a turkey at the same time (both for 5 days). Now, after searching this sub it seems some people say no, others say 2 days tops. So, what is it? No, or 2 days, or more? Also, if I do brine should I score it first, or before cooking?

I have a big green egg, but still on the learning curve with that and was just gonna use a roasting pan and pop it in the oven.

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