Brining The Dry Way Not As Messy As Wet Brining

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Do you find that brining your turkey gives you the wonderful flavor and moistness you want, but a lot of mess and hassle as well? i found a dry brining method based on the zuni cafe cookbook that seems to work wonders, dry wonders! it's much less awkward than brining with gallons of salt water! cook time is time the bird brines in the fridge.

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Steps

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Remove the giblets , neck , and excess fat from the turkey and refrigerate for another use.

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Sprinkle the salt mixture all over the turkey , inside and out.

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Place the turkey on a roasting rack in a roasting pan.

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Refrigerate , uncovered , for 1 hour per pound.

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This open refrigeration will dry out the skin a little , which is good because it helps the skin release more fat during roasting.

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Just before roasting , rinse the bird very well with lukewarm water.

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The lukewarm water will remove the salt , but also help the bird lose its chill.

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Pat the bird dry and cook it according to your favorite method and timing.

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Ingredients

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whole turkey, kosher salt, dried rosemary, sage, thyme, marjoram, celery seeds, bay leaves, fresh ground black pepper, lemon zest, szechuan peppercorns