Dry brining a turkey is a simple and effective way to ensure a flavorful and juicy bird. Here's a basic guide:
Ingredients:
Instructions:
Make the dry brine: In a small bowl, mix the kosher salt with your chosen seasonings.
Prep the turkey: Remove giblets and neck from the cavity. Pat the turkey dry with paper towels.
Apply the dry brine: Rub the dry brine mixture all over the turkey, including underneath the skin (carefully loosen the skin over the breast to reach underneath). Don't forget to season the cavity as well.
Refrigerate: Place the turkey breast-side up on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 24 to 48 hours (depending on your desired level of flavor and texture).
Roast: After brining, remove the turkey from the fridge and let it come to room temperature for about 1-2 hours. Roast according to your preferred recipe.
Tips: