Using damp paper towels, brush the dry brine off the turkey.

Dry brine turkey video. Place turkey on a rimmed baking sheet. Remove the turkey from the packaging and remove any unnecessary parts. Web in a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine.

Uncover the turkey 1 day before cooking, allowing the skin to dry. She applies it in between the skin, on top, and inside the cavity. Add the salt and stir until the salt is dissolved.

And i must say, it's actually easy to do. Use about 1 tablespoon per 4. After loosening the skin, she smears the mixture all over the bird.

Web pat the turkey dry. Remove the giblets and neck from inside the cavity and discard or save for another use. Chopped fresh sage 1 tbsp.

Cover the turkey with plastic wrap and place it in the refrigerator. Sprinkle the brine all over the inside and outside of the turkey. Web our test kitchen swears by brining to get the juiciest, most flavorful turkey.

Take the turkey out of the packaging and place on a cutting board. I'm using about 1/3 to 1/2 cup on a. Place the turkey on the rack of a baking sheet.