How to Brine a Turkey
Brining a turkey takes time and effort, but results in a moist and flavorful bird.
“Brining” has always been the secret method that chefs use to make a moist and flavorful baked turkey. Many years ago I asked a chef why her turkey meat tasted so good, and she led me back to the kitchen’s large, walk-in cooler filled with birds soaking in a fragrant bath. I immediately got her recipe. But what is brining? There are two types: wet and dry. Dry brining is simply rubbing a turkey in a salt and herb mixture and letting it sit (refrigerated of course) for many hours (usually about one hour per pound). It's somewhat easier and more convenient than the alternative wet option, and advocates insist dry brining makes for a bird with a firmer meat texture, and the skin is sensational. Wet brining, which does seem to be the most …
