A dry brine turkey is a technique of getting ready a turkey for roasting by rubbing it with a mix of salt, herbs, and spices after which refrigerating it uncovered for 12 to 24 hours. This enables the salt to penetrate the turkey and season it evenly all through, leading to a juicy, flavorful fowl. Dry brining is a most well-liked technique for a lot of cooks and residential cooks, as it’s comparatively easy and produces glorious outcomes.
There are numerous advantages to dry brining a turkey. First, it helps to evenly distribute the salt all through the fowl, leading to a extra constant taste. Second, the salt helps to attract moisture out of the turkey, which leads to a crispier pores and skin and juicier meat. Third, the dry brine helps to interrupt down the proteins within the turkey, which makes it extra tender. Lastly, dry brining may help to forestall the turkey from drying out throughout roasting.
