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).
- **The dry brine:** Salt applied at approximately 1 teaspoon per 2kg of turkey — generously over all surfaces including the cavity, under the skin of the breast and thigh. - **The uncovered refrigerator rest:** 24–72 hours uncovered in the refrigerator — the skin dries completely. The dried skin at roasting temperature produces rapid, golden crispness. - **The mechanism:** The salt initially draws moisture from the turkey's flesh to the surface. Over 24 hours, the now-salted moisture is reabsorbed — distributing the salt throughout the flesh while simultaneously drying the surface. - **No rinsing:** The dry-brined turkey is roasted without rinsing. The surface salt seasons the skin and participates in the Maillard browning. - **Roasting:** 160°C until the thigh joint reaches 75°C internally (not the breast — the breast will be 70°C and perfectly cooked when the thigh is at 75°C).
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