A dry brine turkey recipe is a method of preparing a turkey for roasting by rubbing it with a mixture of salt and other seasonings and allowing it to rest uncovered in the refrigerator for a period of time, typically 12-24 hours. This technique helps to enhance the flavor and moisture of the turkey, as the salt draws out the turkey’s natural juices and redistributes them throughout the meat.
Dry brining is considered by many to be superior to wet brining, as it results in a more flavorful and crispy skin. Additionally, dry brining is less likely to result in the turkey becoming waterlogged or over-salted. The technique is also relatively simple and requires minimal preparation, making it a popular choice for home cooks.
