Remove the turkey from brine,pat thoroughly dry with paper towels and discard the brine. Let the turkey rest uncovered in the refrigerator for at least 4 hours before cooking — this helps the ...

Add aromatics. If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.

As a 12-pound turkey takes about three hours in the oven (the general rule is 13 minutes per pound at 350°F), that’s a lot of time in the heat, where the skin and outer layers of the bird can ...

How We Roast Our Bird When you're ready to roast, take the bird out of the brine, rinse it with cold water and pat it dry with paper towels. Dump the brine. Pat the turkey dry and rub the skin all ...

This dry-brining process seasons the meat deeply and retains moisture, resulting in a roast turkey with intensified flavours and incredibly caramelised, crisp skin. Here, we give you all the steps for ...

How Do You Brine a Turkey? To dry brine a turkey, create a mixture of salt, sugar, and spices and apply them liberally to the entire surface of the turkey. Place the turkey, uncovered, on a baking ...

It takes up less room as you can brine on a rack in the refrigerator in your refrigerator as opposed to needing a space to hold an entire turkey submerged in liquid in a large brine bag, cooler or ...

How to dry brine a turkey Place your thawed turkey on a baking sheet with a rack. Pat the turkey dry inside and outside. Trim any excess fat and skin from the turkey. Remember to wash your hands ...