Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for another use.

Quick dry brine for turkey. Place the turkey on the rack of a baking sheet. Web thoroughly pat the turkey dry inside and out with paper towels. Remove the giblets from the cavity of the turkey, then pat.

Each brining method has its pros and cons. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity.

Mix the dry brine together. 4 sprigs of fresh thyme. Web prep and dry brining.

Combine all the seasonings together. Roast turkey for 30 minutes, then turn the heat down to 300f. Web tmb studio want to do things differently this thanksgiving?

Web step 1 working on a rimmed baking sheet, remove giblets and neck of turkey from cavities. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. Rub ½ cup on the legs and 1 cup on the breast.

Remove the turkey from the fridge 3 hours before you plan to cook. Web using approximately 3 to 4 tablespoons of kosher salt, generously season your turkey. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities.