Dry-Brined Turkey

I am a huge fan of Alton Brown and his show Good Eats on the Food Network. I am pretty sure I have seen every episode. I've learned so much from him. He talks a lot about the chemistry of cooking and I think he has helped make me a better chef because of his teaching style. I highly recommend watching it if you have an interest in cooking.

Each year, Food Network replays his episode on turkey. He talks about how a wet brine allows for a moist, delicious turkey. My husband's work gives each employee a fresh turkey from a local farm every year. I am so grateful for their generosity, but the downside is that they give it out the day before Thanksgiving. A wet brine takes a few days to be done properly. That said, I have never done a wet brine for that reason. I just don't have enough time.

Thankfully, Yahoo opened my eyes to a dry-brine method that can be done 1-2 days before. Definitely read the article and give it a try! (If you are feeling adventurous or are tired of dry, flavorless turkey that needs a cup of gravy to make it pallatable.)

I am excited to give it a try! I will update you with a review after Thanksgiving.

Doesn't that look delicious? Photo credit: Yahoo