Ranch Recipes: Dry Brine
The decision to brine a turkey should not be taken lightly. You need to make sure you donit right or you'll be eating a salty mess come Thanksgiving dinner. So why risk it? Brined turkeys are so good, that's why! The salt helps dry out the skin and makes a crunchy shell that will hold the moisture inside while cooking. Also is 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. This usually happens in a cooler and since we live in San Diego, Thanksgiving is usually a warm one and refrigeration is key. So hence why I dry brine.
Kosher Salt (like a box)
Fresh sliced oranges and lemons
Fresh poultry herbs like sage, thyme, and rosemary
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.
In the morning remove the herbs and citrus. Dust of the salt and cook according to your family recipe.