Perfect Roast Turkey: The Dry Brine
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Origin
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Description
The dry brine — salt (and optional aromatics) applied directly to the turkey's surface and allowed to absorb for 24–72 hours in the refrigerator before roasting — produces a better result than a wet brine in two ways: the skin dries out completely (allowing crispness), and the salt that draws moisture out of the meat initially is reabsorbed as a seasoned liquid (the osmotic drawing-out followed by reabsorption cycle).
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The Thread
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Flavour Context
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Pillars V — VII
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