Web thoroughly pat the turkey dry inside and out with paper towels.

Dry brine for turkey parts. That’s a tricky question because if you want a traditional thanksgiving turkey, the answer is yes. A roasting pan with a rack works well, as does a baking sheet lined with a wire rack. In a small bowl mix together the garlic and room temperature butter to form a garlic butter mixture.

Refrigerate, uncovered, for at least 24 hours and up to 48 hours. It's fine if it's still a touch warm. Combine kosher salt, zest and minced herbs in a small bowl.

Web since there’s no water involved here, a dry brine technically isn’t brining. Preheat oven to 425 degrees f (220 degrees c). Why do a dry brine?

Web tools you’ll need the best thing about dry brine turkey is that it doesn’t require any special equipment. Just like with a wet brine, the salt moves through the bird. Web we recommend using 1 tablespoon salt for every 4 pounds (we use diamond crystal kosher salt).

Thanks in part to the soaring popularity of food network. Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside and the remaining 1/4 inside the cavity. Loosen the skin of the breast and legs.

Bend the wings back and tuck under the breast to secure. Next, the salt dissolves into the juices, essentially turning into a “natural” brine even though there isn’t any added liquid. (wrap with plastic wrap if salting for longer than 12 hours.) whole turkey.