In my neverending quest to find something to do with turkey that I actually like* , this year I'm trying dry-brining. It's basically just salting, like I do with roast chicken. (I don't care for turkey. I make it on Thanksgiving because, you know, tradition, but meh.)
I picked up my "natural" turkey from the butchers this morning, and it is currently sitting in my fridge, wrapped in plastic (no brining bags anywhere, and everyone I asked looked at me oddly and then asked in snotty voices if that was "some sort of American thing"), coated with a mix of kosher salt (ordered from Amazon, sad to say, as it does not exist in stores here), rosemary, thyme, and sage, with sprigs of same and a few bay leaves under the skin.
It will sit there, getting the occasional rub through the plastic to move the salt around, until Wednesday night when I will uncover it, to be taken from the fridge Thursday morning.
Anyone else trying this? I tried a liquid brine one year, but not only was it not that great, it's an enormous pain in the ass. Some of the brine spilled on the floor (my garage smelled of herbs for months, which was admittedly not unpleasant), and there is no way I can fit a turkey plus liquid brine in my little UK fridge.
So, here's hoping...
*I deep-fried a turkey one year, and that was good. I liked that quite a bit. But they don't have turkey-fryers here.