Easier than submerging a turkey in a bathtub filled with ice cubes and salt water, dry brining—rubbing well with kosher salt and allowing time to let the salt penetrate—yields a crisp-skinned, noticeably juicy bird that’s seasoned all the way down to the bone. Give yourself at least 24 hours (and preferably 48) before you plan to roast—and don’t forget to completely thaw the turkey before brining.
For more holiday inspiration, check out our Fried Turkey with Southern Rub, BBQ Turkey, and Basic Roast Turkey. We also recommend using the leftover turkey carcass to make some easy homemade turkey stock.
See our Ultimate Guide to Thanksgiving for everything else you need to know.
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...