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Anyone Dry-Brine their turkey?

I saw this article from the LA Times and I'm thinking of trying it. I've ordered my organic turkey from a local farm and I don't want to screw it up, so ... what do you think about dry-brining?

http://www.latimes.com/features/food/...

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  1. Yes. Did it this year. Works great. You can do it just a day in advance. This technique also works for whole chickens, pork roasts, beef roasts, etc.

    2 Replies
    1. re: Shazam

      I won't have the turkey or know exactly how much it weighs until Tuesday before Thanksgiving. Will that give me enough time to dry brine a 16-18lb turkey?

      1. re: anniam

        Here's the Russ Parsons' article that convinced me to try it: http://articles.latimes.com/2006/nov/...

        He recommends 3 days brined in the fridge. I've done less but 3 is better.

    2. I used to wet brine. I've been using a dry brine for the last 3 years and will again this year.

      It definitely takes longer but the flavor is great and there isn't the concern about keeping a big turkey in an even more enormous container of brine refrigerated.

      1. I made Ina Garten's Accidental Turkey last year and it has a dry brine including salt, rosemary, and lemon zest. It was outstanding.

        1. I do it every year. Works wonderfully.

          1. Yes. Dry brining is SO much easier than wet, I'll never do it any other way. I let it go two or three days in the brine, and then a day uncovered in the fridge to dry out the skin. The Tuesday before T-day is probably not enough time for optimal results, but I'd probably do it anyway and hope for the best.