Because I was not up to futzing with the brine bucket and gallons of liquid in the subzero days before Christmas, I tried a dry brine. I used 1/3 cup of kosher salt (recommended for a 14-16 pound turkey) and I added 1/2 teaspoon of dried poultry herbs each--sage, rosemary, thyme, paprika. I sprinkled the whole rub inside and out on the turkey, and referigerated the thing overnight.
How long should you let it sit that way? There is some algorithm about one hour per pound. I probably had the rub on for 18 hours.
When you are ready to roast it, rinse the salt off carefully and then prepare as you usually would. My guests, who are not exactly food people, were effusive about how juicy and tender this bird was--one guy went back for thirds.
How long should you let it sit that way? There is some algorithm about one hour per pound. I probably had the rub on for 18 hours.
When you are ready to roast it, rinse the salt off carefully and then prepare as you usually would. My guests, who are not exactly food people, were effusive about how juicy and tender this bird was--one guy went back for thirds.
