Learn how to dry brine a turkey with this simple tutorial. Whether you’re doing a smoked turkey or cooking it in the oven, learn how easy it is with step by step instructions, then click over to the article to see a video demo.
– 1 whole fresh turkey 14-15 lbs, spatchcocked (meaning the backbone is removed) & thawed - can also do with a whole turkey.
– 5 tbsp Diamond Crystal kosher salt
If you need instructions to spatchcock a turkey, check out the linked article below.
Lift the skin of the turkey at the tail end and separate the skin from the meat gently with your fingers. Do this near the breasts and on the drumsticks & thighs .
Place the kosher salt in a small container, then take pinches of that salt and rub it over the meat of the turkey, under the skin. Be sure & cover the breasts, legs, & thighs.
Bring the turkey out of the fridge for at least 30 minutes before you plan on cooking it to let it come up in temperature. Cook it in the oven or try smoking your turkey.