Trying a Nicholas Free Turkey from Fossil Farms. Should I brine? Which method? It would be my first.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I am not brining just making a green salt with fresh herbs and salting it at least 24 hours in advance...
just don't over cook...moisture leaves the meat above 160 degrees. That is the key
There seems to be a lot of consensus about the benefits of a dry brine. (seriouseats ,among others, have a bunch of articles on the topic.) Not overcooking is naturally also essential.
Dry brine. All you do is rub it with salt and spices. It makes the skin crisp and keeps the moisture in.
I did the NYTimes brine last year and my turkey(which was a heritage turkey) came out great...moist and delicious.Definitely would recommend.
Please enter a valid email address.
Well played. You deserve a cookie.
Americans Are Drinking More Coffee Than Ever
The Greatest Hits
Cheesy, Chivy Spoonbread
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.