How To Brine A Turkey

There are many ways to brine a turkey, but I find that dry brining your turkey is the best way. This isn’t rocket science, so don’t be nervous about how your turkey turns out. This is supposed to be fun!
What is a salt brine, you may wonder? Unlike the normal brining process that requires soaking the turkey in salt-water, dry-brining pulls the moisture from the turkey before it is reabsorbed, so you get a moist turkey without adding water, which keeps the texture of the turkey from getting spongy.
Here are the basic steps to get you a well brined turkey.

Salt. 
General rule of thumb is 1 tablespoon of kosher salt for every 5 lbs of turkey. Since no two turkeys are alike, you may have to round down or up depending on weight. Sprinkle directly onto the skin of the turkey.

Time.
Put your turkey in a plastic bag and refrigerate for a day or two. You will see some liquid at this point, which is normal. At the third day you will see that most of the liquid has been reabsorbed, taking the salt with it. Pat your turkey dry with some paper towels.

Roast.
At 450 degrees for about 30 minutes gets the skin browning, then reduce to 325 and cook through.
That was so easy you have plenty of time to make some mashed potatoes!

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