This is my second post on dry brining, the first involved steaks.

It is a gamechanger in a positive way.

I also dry brine my turkey. And you follow the same principles.

1. Clean the turkey

2. Dry it off.

3. Use a cookie sheet and rack.

a. I put aluminum foil on the cookie sheet to make clean up easier

4. Use a binder such as olive oil or butter.

5. Apply a light coat of salt to the turkey, both sides if you spatchcocked yours.

a. I use Maldon Sea Salt

6. Put it in the refrigerator the day prior to cooking.

Remember not to add any more salt when you season the turkey before you cook it.

Wishes for a great day to all,

Each one a gift,

Hugs too,

David/