A dry brine is easier than a wet brine.

Dry brine for turkey legs. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Remove the turkey from the packaging. Web preheat to 375ºf (191ºc).

Web step 1 two days before serving, rinse turkey and pat dry. Use about 1 tablespoon per 4. Garlic and herb roasted turkey with roasted garlic gravy.

Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces. Mix the dry brine ingredients together in a small bowl and set aside. Place in a brining bag or on a rimmed baking sheet with a wire rack and wrap tightly in plastic wrap.

Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected. Instead, a dry brine involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking. Rub and pat the dry brine all over the turkey, including inside the cavity.

November 13, 2023 at 8:00 a.m. Pat dry with paper towels. Once the turkey has come to room temperature, rub the avocado oil all over the skin.

Chopped fresh sage 1 tbsp. Arrange the turkey on the roasting rack, breast side down. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.