https://www.seriouseats.com/thanksgiving-recipes-5117973

I tried this last year and could not get salt crystals to stay on the bird! Plinked right off the skin or fell off when I turned the bird over to do the other side. It was hilariously frustrating. What am I doing wrong? Maybe over dried with the paper towels? Can I use a little olive oil or something to help the salt stick?

Also. NYT and other recipes say to place salt between skin and meat…thoughts?

by Blur456

2 Comments

  1. G1v1ngBack

    Salt/Herbs/Butter, any seasonings always under the skin.

  2. Use diamond crystal kosher salt and baking powder mixture.

    How to Dry-Brine

    Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton’s kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

    Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

    Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.

    Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

    https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

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