Wet and dry brines both help create flavorful, juicy turkeys. But there are key differences between the … See more

To flavor our bird, we use salt, pepper, and a few flavorful elements placed into the cavity before cooking. To make this dry-brined turkey, you'll need: Fresh (or thawed frozen) who… See more

If wet-brining a turkey turned you off to the concept of brining, this dry brine will bring you right back into the fold. Full instructions are below, but here's a brief recap before you get sta… See more

We recommend dry-brining the turkey for at least 12 hours, or up to 48 hours in advance of cooking. This gives the brine enough time to penetrate the meat of the bird for the … See more

For the juiciest dry-brined turkey, keep these tips in mind: The brine: Make sure to keep the proper salt ratio in mind when dry-brining the turkey. If your turkey is smaller or larger th… See more