How Do You Dry Brine A Turkey?
When I came across the dry turkey brine technique, I was skeptical. But it works. In fact, it works really well, and without the mess. You can even start with a frozen turkey. There is no need to thaw the turkey before you brine it. By the time your turkey is thawed in the refrigerator, it will be completely brined and ready to cook. If you have been faithfully brining your turkeys overnight in a salt water bath, you know that along with the moist, tender flavor you’ve got a bucket full of nasty water to deal with. You also may find that sometimes your wet brined turkey turns out a little on the spongy side. The dry brine produces a moist, flavorful turkey without the spongy side effect of soaking. Remove the wrapping from the turkey. If it is a fresh turkey, remove the neck and organs. If you have a frozen turkey, rinse it off to start the defrosting process, then pat dry. Make the turkey brine. You will need 1 tablespoon of Kosher salt per 5 pounds of turkey. If desired, you can add
