Dry Turkey Brine
Dry Turkey Brine - Less Mess - Great Flavor
Dry Brining not Dry Turkey:
Using a dry turkey brine is a great option. All brines make a big difference in the final dish, but wet brining is a bit messy and can take up even more valuable refrigerator space than the turkey alone does. Dry brining is as effective, takes up just the same amount of space as the turkey itself, and is less messy. It improves the flavor of the turkey without introducing extra water into the bird as the wet brining method does.
The Basic Dry Turkey Brine Recipe
Part of the fun of brining your turkey is using the flavors that you love, so we hope you will make up your own recipes and maybe even share the best ones with us.
Salt is critical - it is what moves the other flavors into the meat so don't cut back too much on the salt. Here is a brine recipe to get you started:
Mix a cup of Morton Kosher salt with a tablespoon of cayenne and a tablespoon of black pepper. And here is where you make it your own. Add other seasonings, herbs, spices, and flavors that you like such as sage, thyme or rosemary etc.
A good ratio is 1/2 cup seasoning or less to 1 cup salt. Many recipes call for just salt with no additional seasoning. Rub this mixture over the turkey skin, place the salted, seasoned turkey in a plastic bag and refrigerate for 24 hours, or at least overnight.
The plastic bag is important because it keeps the turkey from drying out during the dry brine process.
Before cooking, wipe the dry brine crystals from the turkey, inside and outside, with a clean dish towel or rinse off and then dry the turkey.
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