Dry-Brined (Dry-Cured) Turkey

A dry-brined turkey (or, “dry-cured” turkey) is an alternative to a traditionally brined turkey, which involves soaking the turkey in a liquid solution. Some cooks say that dry-brining is a less messy technique which results in a better texture. You simply put salt, herbs, and spices directly onto the skin of the bird, then wrap it in plastic and let it sit. Everyone has a different technique. Chefs who like to “dry cure” say that traditional brining is not only messy but also can make the meat a bit spongy (better than dried-out meat, but not quite perfect). The downside to dry curing? It takes more time. While you can fully wet-brine a turkey in 12 to 24 hours, the dry method often takes about three days in the refrigerator. However, it’s well worth it! Note: The amount of salt you use depends on the size of your turkey. Use 2-1/2 tablespoons if your bird is 13 pounds; 3 tablespoons if it’s in the 14- to 15-pound range.

• Servings: 10

Source: Almanac.com

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