How to Dry Brine a Turkey
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You can dry brine a whole turkey or a spatchcocked one. This tutorial shows a spatchcocked turkey.
Dry your turkey off with paper towels to ensure the salt will stick.
1
Lift the skin up and insert your finger to separate it from the meat, all the way down both breasts.
2
Do the same with both thighs & legs, getting as far down as you can.
3
Pinch the kosher salt with your fingers & rub it under the skin on the meat. Repeat until covered.
4
Do the same with the thighs and legs, until you have just a couple teaspoons of kosher salt left.
5
Sprinkle a teaspoon or two of salt over the skin & rub it in with your hands. Flip the turkey over.
6
Dab any excess moisture off the inside of the bird with a paper towel.
7
Sprinkle the last bit of salt on the inside of the bird and rub it in.
8
Move your turkey onto a wire rack in a sheet pan covered with foil.
9
Flip your turkey over & tuck the wings under the breasts. Store in fridge for 24-72 hours uncovered.
10
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