android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Dry Brine

Technique Course4B2 1
Technique Course4B2 2

You can use a dry brine, which just means coating the turkey with kosher salt (about 2 tablespoons for a 5.4-kilogram turkey), the day before cooking. After salting, refrigerate the turkey on a sheet pan, uncovered, for 12 hours. During this time, the salt will draw out some moisture, which will mix with the salt, and then the meat will reabsorb much of that flavorful moisture during cooking. Remove the turkey from the refrigerator. The skin may look dry, and that’s okay. Do not rinse the turkey. Allow the turkey to stand at room temperature for 1 hour before grilling.