Inspired by L.A. Times Food Editor Russ Parsons’ perfect turkey, this is my new take on the ultimate Thanksgiving bird. Rather than a wet brine, which takes up so much room in the fridge (a bucket or pot, etc.), this salt cure adds moisture and tremendous flavor to your holiday turkey plus you get the most gorgeous crispy skin.
Another great benefit…if you’re using a frozen turkey (I prefer fresh), you can dry brine the bird as it thaws, since the pores in proteins open up during thawing (a great trick!). You will need to start the process three days before you have your feast, so plan to pick-up your holiday turkey early to allow for the dry-brine process. You can roast, fry or even grill the turkey as you like, but try this method; I think you’ll love it~