To dry brine a turkey, create a mixture of salt, sugar, and spices and apply them liberally to the entire surface of the turkey. Place the turkey, uncovered, on a baking rack on a sheet tray in ...

Using paper towels, pat the turkey dry. Then, in a small bowl, prepare the brine by mixing the salt and sugar. Rub this mixture generously all over the turkey, focusing especially on the thicker ...

It is essential to salt the bird ... Remove the turkey from the fridge and unwrap it. Tilt the turkey over the sink to drain the liquid from the cavity. Dry the bird inside and out with paper ...

Add the vegetables, 1 teaspoon salt, several ... remove the turkey from the refrigerator. Lift it out of the brine, and rinse off under fresh cold water. Dry the bird with paper towels.

Add the chicken or turkey to the brine ... Really the only culinary difference between a brine–salt with water–and a dry cure–salt without water–is the ability to introduce a variety ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

About eight to 18 hours should do the trick. Cut half the salt if you're brining more than eight hours. Be sure to dry the turkey completely before cooking. Now, preheat your oven to 325 degrees ...