So, go forth and dry-brine your bird this year. Here�s a separate post that will show you exactly how to dry brine and make the best-ever Thanksgiving turkey. | Here's Why You Shouldn't Brine Your Turkey Like Everyone Says To
NYT Cooking: This simply fantastic turkey recipe borrows a technique perfected by Judy Rodgers, at the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy brine that alters the texture of the meat – just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table.
We're heading into Thanksgiving turkey season, and perhaps you're already researching how to cook that big, intimidating piece of poultry. There are questions that immediately emerge: How much turkey should I buy? What's the best way to cook it? Should I brine the bird? Brining will help you cook the most succulent turkey you've ever had, and the smartest, easiest way to do it is with a dry brine. Even if you're hosting Thanksgiving for the first time and are a bit nervous about cooking…
Here's Evidence/Story That Brining Your Turkey Isn't Always The Best. I've always "dry brined" (made a salt rub) for my Turkey. is great. I also used butter under the skin and cooked with oranges, celery, onions and italian emherbs in the cavity.