This may already have been discussed, but...I'll probably essentially do the NY Times Dry Brine again this year (tweaking the herbs a bit.) http://www.nytimes.com... It works well, requires no turkey gymnastics (hot turkey flipping is not my event) and keeps things simple; frankly, I'd much rather be fussing with the sides. There's one catch: whenever I brine - wet or dry - the pan drippings make a very salty gravy. Using turkey stock made w/no salt doesn't totally offset this. I've thought of cooking a small peeled potato in the simmering gravy to draw out some salt (I figure any residual starch will just help thicken it.) Crazy idea? Any other strategies that have worked for you?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)