Head to turkey nirvana with a dry brine that will deliver on crispy flavorful skin and tender meat without the mess of a liquid brine. Follow this formula for epic results. For every 5 pounds of turkey, follow the below recipe.
1 tablespoon kosher salt
1½ teaspoons chopped fresh herbs, such as rosemary or thyme
1 teaspoon black pepper
¼ teaspoon baking soda
How to Make It
Two days before the big day, mix ingredients in a bowl and rub all over turkey, getting into every nook and cranny. Place on a rimmed baking sheet and cover with plastic wrap. Refrigerate, flipping over after a day. Let sit at room temperature for 1 hour before cooking. Pat dry with paper towels (no need to rinse) before roasting for maximum crispness.
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