Hey there, Reader,
I'll admit it: I've danced around the turkey talk a bit. Since our Thanksgiving is on the smaller side this year with a party of 9, I'm going to roast two turkey breasts instead of the whole bird.
Despite being the obligatory centerpiece of all the amazing sides, the turkey still needs to be darn good. And the secret to a darn good, moist turkey is brining. While at Williams-Sonoma, I taught guests in my classes how to use both wet and dry brines.
Here's why dry brining will always be my preferred turkey technique:
- It's zero mess. With a wet brine, the turkey has to bath in the brine which usually means hauling out a cooler. With a dry brine, the turkey can sit on a sheet or roasting pan in the fridge.
- It's saves time. You don't have to cook or boil water for a dry brine.
- Did I say it's no mess?
β PRO TIP: My brine is loaded with flavor too and whatever you do, don't rinse it off before roasting.
Finally, don't forget the tools:
*affiliate links
π‘οΈ have two meat thermometers on hand in case one fails (and trust me, it happens!)
ποΈ either a disposable roasting pan (check the size for your turkey) or add one or two options to your culinary kit
βοΈ don't forget the twine, turkey forks, gravy base and any extra tools you might needβ
If you have any cooking questions during your prep and on the big day, I'm here over Thanksgiving...send me an email and I'll answer you asap!
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You've got turkey handled!
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...you can dry brine a whole bird
"Happy friday after Thanksgiving, love the dry brine recipe, i used 1.25 recipe for 22lb. turkey. Cooked fast, but held fine, made perfect gravy. Honest i was nervous, seems like a lot of salt. But once again, you are a genius. Thank you Lori :)"
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-Crystal
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