dry brining involves rubbing the turkey all over with a salt rub, sometimes combined with herbs or spices. The salt draws out ...

However, McGreger notes that the acidity in the brine will be more diluted, so you’ll want to taste after 24 hours and season again with salt, vinegar, and spices to your liking. She’ll ...

Cooking the Turkey About 5 hours before serving time, remove the turkey from the refrigerator. Lift it out of the brine, and rinse off under fresh cold water. Dry the bird with paper towels.