Dry-Brined Roast Turkey
By Savour Fare on November 17, 2011
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[Editor's Note: If you haven't decided how you're preparing your Thanksgiving turkey this year, this method definitely deserves your most serious consideration. Dry brining is easier to manage than a wet brineit requires a little less space in the refrigerator, for one thingbut has the net effect of producing an unbelievably delicious bird. Check out Kate of Savour Fare's tips and technique for your best bird ever. --Genie]
A Turkey You'll Want To GobbleDry Brined Roast Turkey
I learned about the dry brine from Judy Rodgers in the fantastic Zuni Cafe Cookbook. A dry brine — which involves salting the meat well in advance of cooking, which first draws the juices out of the turkey due to osmosis, then draws the seasoned juices back in — is the secret to my favorite roast chicken recipe, served at the Zuni Cafe in San Francisco. I reasoned — if the method delivers a delicious, juicy, flavorful roast chicken, then why shouldn’t it work on turkey?
Image Credit: Savour Fare, used by permission
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