Brining or dry-brining your bird can mean the difference between a dry turkey and a supremely moist and plump one.
, but I get enough inquiries on basic brining guidelines that it seemed worth it to pull this out into its own quick guide. So here you go!Brining, whether you're using a traditional water-based brine or a dry brine, improves a turkey's ability to retain moisture. Certain muscle proteins are naturally dissolved by the salt in the brine solution. Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking.
I vastly prefer dry brining. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.
Adding baking powder to a dry brine can also improve your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them to crisp and brown more efficiently, it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts.Combine half a cup of Diamond Crystal kosher salt with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels.
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