Pat the turkey dry with paper towels and put on a.

Turkey brine dry. (the less moisture there is on the skin, the more crisp it will be.) marge perry Web for a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl.

Rub the bird all over with kosher salt and sichuan pepper, under the skin (use the edge of a silicone spatula or your fingers to. Add the freshly ground black pepper and dried thyme and grind briefly. Rub the outside of the turkey on all sides and under the skin liberally with the salt mixture.

Web the dry brine not only lends this turkey so much depth of flavor, but also helps yield an extra crisp skin. You can use just salt and pepper, or add herbs, spices, and citrus zest if you like. Sprinkle the turkey with the dry brine.

Nine times out of 10, i prefer a dry brine over a wet brine. Mix the dry brine together. Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days.

Roast for 1 hour, check the turkey, if browning too fast tent with a piece of aluminum foil. The salt draws out some of the moisture in the meat, which mixes to form a salty liquid that is absorbed back into the meat. Web rub the herbs on the meat, under the skin.

For one, you get the juicy seasoned meat that. Don't brine for longer than necessary, or you will end up with salty, mushy meat. Web pat turkey dry with paper towels, inside and out.