Rachael Ray Every Day - - Turkey -

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.

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