Using paper towels, pat the turkey dry. Then, in a small bowl, prepare the brine by mixing the salt and sugar. Rub this mixture generously all over the turkey, focusing especially on the thicker ...

which involves submerging the turkey in a liquid solution; and dry brining, where a salt rub is applied to the surface of the ...

Add the chicken or turkey to the brine ... Really the only culinary difference between a brine–salt with water–and a dry cure–salt without water–is the ability to introduce a variety ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

Add the turkey to the pot, breast-side down, cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside ... cavity liberally with salt and pepper.