It also ensures a crispy golden skin, meaning you can have a turkey that looks and tastes the part without spending a fortune.

Dry brine for turkey crown. Using damp paper towels, brush the dry brine off. In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Rub and pat the dry brine all over the turkey, including inside the cavity.

Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Take the turkey out of the packaging and place on a cutting board. On second night, turn turkey over.

By the good housekeeping test kitchen. This is the easiest way to get the best turkey on the table with minimal effort. Web ingredients 1 (15 pound) whole turkey, neck and giblets removed 3 tablespoons kosher salt black pepper to taste 1 onion, cut into wedges 4 stalks celery, halved directions pat turkey dry with paper towels.

Web a dry brine is where you rub a lot of salt (and in this case a little sugar) all over your meat. Fresh rosemary, thyme, sage (or poultry blend) lemon pepper (or use ground black pepper) how to dry brine a turkey. Web 1 lemon, halved.

Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Remove the giblets and neck from inside the cavity and discard or save for another use. 4 sprigs of fresh rosemary.

Refrigerate, uncovered, for at least 24 hours and up to 48 hours. (scroll to the bottom of this post to find printable recipe card with ingredient amounts!) place the turkey in the brine, topping up with more water to cover the whole turkey if necessary. With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed will be reabsorbed, taking some salty flavour with it.