Scoop up some of the garlic butter mixture with your hand and spread it under the skin of both turkey breasts.

Dry brine for fried turkey. Mix the dry brine together. Place the turkey on the rack of a baking sheet. Web 3 days before cooking:

Afterwards, pat it dry and cook the turkey however you wish. Remove the giblets from the cavity of the turkey, then pat. A dry brine is easier than a wet brine.

Read my full disclosure policy. Gradually whisk in the water, thyme and garlic. Web roast those gravy parts the same day, or buy a turkey candle.

Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Web deep frying a turkey can seem daunting, but it is incredibly simple and produces a superior turkey that is unexpectedly juicy and far more forgiving in far less time than conventional. Web roast for 30 minutes.

Web to properly brine your turkey you'll want to do it for a minimum of 48 hours. Remove the turkey from the packaging. Using damp paper towels, brush the dry brine off.

This means needing a large container and a lot of refrigerator space. Web here's exactly why you'll be glad you used a dry brine: Transfer to a spice grinder or mortar along with chili flakes, and grind until mostly smooth.