Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities.

Dry brine for thanksgiving turkey. If desired, reserve pan drippings for making a gravy. Dry the turkey thoroughly pat the turkey dry with paper towels. A dry brine is easier than a wet brine.

Want to save this recipe? If you start to notice some slight blue/purple discoloration on the exterior of your turkey as you dry brine, don't worry. Web dry brining is the easiest way to get a moist and flavorful turkey on the table for your thanksgiving dinner.

In a small skillet, combine the coriander seeds, black peppercorns, fennel seeds, mustard seeds, and bay leaves. Place turkey, breast side up, on rack in roasting pan and pour 1. Step 2 in small bowl, combine salt.

Web one way to avoid a dry turkey is with the process of brining, but exactly how do you brine a turkey the right way? Why do a dry brine? Place a roasting rack inside the pan and place the turkey on the rack.

Make sure you pat the turkey dry with some paper towels. Do not thaw the turkey at room temperature. The amount of salt you’ll need depends on the brand and the bird.

Shake the pan every so often to ensure the spices do not burn. Web mix all the ingredients together. Each brining method has its pros and cons.