SHOULD YOU BRINE? YES, YOU SHOULD
If there’s one extra step you should take to make your bird all that it can be, it’s brining. But we’re not talking about the typical salt-water plunge. A dry brine (rubbing on a mix of salt, spices, etc.) is an easy way to lock in moisture and bump up the flavor without having to wrestle with buckets of salt water. The key to doing it right is letting the dry-brined turkey chill in the fridge, uncovered, for at least 12 hours. Think of it as a one-two punch: The brine works its way into the meat, keeping it juicy and flavorful. Leaving the bird uncovered lets the skin dry out, which is the key to crispy skin.