How would you dry brine a turkey?
Meg is a trusted home cook.
Williams Sonoma has a dry brine mix in the fall catalog. You rub it into the bird skin and let sit in the fridge overnight.
Just checked the WS site. Instructions are posted there--after brining, rinse the bird and roast. There are some rave reviews. I'll be trying it this Thanksgiving.
I did this last Thanksgiving and it came out great. I had been wet brining my birds, but the gravy often came out too salty. This method alleviates that problem.
The LA Times has been advocating this method for years. Here's a link: http://www.latimes.com...
Note that the link won't work if you just click on it because of the comma. You'll have to copy and paste the whole thing into your browser.
Note also that it's a 3-day method, although you can apparently shorten the time with diminished results.
Here's another link, to the story that accompanies the other link above. Between the two, I got all I needed to pull this off successfully. http://articles.latimes...
Saveur mag has a great one from about two years ago, simple and delicious.
Thanks! Anticipating a great Thanksgiving dinner. Already made plans with friends to do a leftovers party on the weekend. Photos and menu to follow.
Please enter a valid email address.
Well played. You deserve a cookie.
Rachel Khong judges Victuals and Koreatown
Piglet Day 2! Read the Cookbook Review
Smoky Pasta Alla Vodka
By Food52: Bee's Wrap, Baking Chocolate & More!
The West Elm Couch from Hell
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)