How to 'Dry Brine' a Thanksgiving Turkey

Rachel Tepper Paley
·Editor
Updated

Thinking about brining your turkey this Thanksgiving, but shuddering at the thought of juggling an unwieldy cooler and gallons of water? Dry brining—as opposed to wet—might be the solution.

Here’s what you do: Cover the bird with salt, inside and out, and let it hang out in the fridge for 24 hours. Then simply rinse it off, pat it dry, and let it come to room temperature before prepping it for roasting. Watch how it’s done in the video above.

It’s that easy. Bonus: Dry brining ensures you won’t accidentally spill salty turkey water everywhere.

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Butternut Squash Soufflé Recipe
Leftover Turkey-Apple Sandwich Recipe
Maple-Balsamic Root Vegetable Fries Recipe