Every Thanksgiving when you sit down to dinner you might have the same anticipation: Will the turkey be tender and juicy, or dry? I feel like it's kind of a coin toss every Thanksgiving, But this year I'm determined to have a no-fail juicy bird. How? I'm going to brine it! Maybe you've already been doing this and if so, here are a couple of different ideas for your brining experience. I just started brining chicken this past year with a super simple recipe I adapted from a cookbook by Joanna Gaines and the difference in how juicy the final product comes out is amazing!
Dry Brined Roast Turkey
Ingredients:
One turkey, any size
Kosher salt
Pepper and other seasonings
Butter
Remove neck and gizzards from the turkey, pat dry. Shake kosher salt liberally over the bird. Cover and refrigerate overnight. Rinse off salt, pat dry and stuff before roasting. Season with pepper and other desired spices but NOT salt. Roast as directed on packaging.