Allow turkey to sit at room temperature for 30.

Fried turkey dry brine. We also mix in a tablespoon of sugar to help crisp. Rinse turkey and pat dry. Web mix to combine.

Web brine for 12 hours or 1 hour per pound of turkey. All you need is some salt and a few of your favorite herbs and spices. So an 8 pound turkey will need 2 tablespoons of salt.

Next remove turkey from brine, pat dry, but do not rinse. Transfer to a spice grinder or mortar along with chili flakes, and grind. Web we recommend using 1 tablespoon of salt for every 4 pounds.

Web transfer the turkey, breast side up, to a roasting pan that includes a rack to ensure airflow around the bird and place it in the refrigerator uncovered for 24 hours, or. Web bring turkey to room temperature, 1 to 2 hours; In a bowl, whisk together sugar and salt.

Pat dry with paper towels. Rinse roasting pan and rack if needed. Web 1) in a small pan, toast anise and fennel over medium heat until fragrant, about 2 minutes.

Rub the outside of the turkey on all sides and under the skin liberally with the salt mixture. Place turkey, breast side up, on rack in roasting pan and pour 1.