Here's a super easy recipe for dry-brining that we love -- it won't have quite the same effect done 1 day in advance as opposed to 3, but it will still be good. http://food52.com/recipes/15069_russ_parsons_drybrined_turkey_aka_the_judy_bird
A wet brine would be if you soaked the turkey in a salt/sugar/spice solution (but you need to have a container big enough to soak it in!).
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A wet brine would be if you soaked the turkey in a salt/sugar/spice solution (but you need to have a container big enough to soak it in!).