Ranch Recipes: Dry Brine

The decision to brine a turkey should not be taken lightly. You need to make sure you do it right or you'll be eating a salty mess come Thanksgiving dinner. So why risk it? Brined turkeys are just that good! The salt helps dry out the skin and makes a crunchy shell that will hold the moisture inside while cooking. Also, it packs it with flavor. Every turkey deserves to be a brined one!

There are two methods or brining: wet and dry. I prefer to dry brine. Typically we serve a huge bird, so to do a wet brine you need a vessel large enough to hold your brine and your turkey, like a cooler or even a clean trashcan. But refrigeration is key in this store. We're in San Diego where Thanksgiving is usually a warm one, hence why I dry brine.

A dry brined bird can but left in the fridge in the roasting pan or a cookie sheet.

INGREDIENTS

• Kosher Salt (like a box)

• Fresh sliced oranges and lemons

• Fresh poultry herbs like sage, thyme, and rosemary

DIRECTIONS

• Pat the turkey dry, inside and out. Do not skip this step!

• Cover the inside and outside of the turkey with salt. Pat it on there to help it stick.

• Cover the inside and outside of the turkey with the citrus slice and sprigs of herbs.

• Refrigerate overnight.

In the morning remove the herbs and citrus. Dust off the salt and cook according to your family recipe.

So easy right?! And if you use my turkey recipe, you'll very shortly be stuffing the citrus and herbs right back in the bird.

Happy Holidays!!