I picked up my fresh, free-range turkey yesterday and started prepping it for our turkey day dinner. I tried this dry brine recipe last year and decided it’s a keeper. I had previously only wet brined my bird, but I’ve been converted! (See here for my comparison of the two: https://pattynguyen.wordpress.com/2013/11/29/dry-brine-vs-wet-brine-verdict/ ) This year I added a few thyme springs, smoked paprika, and a tablespoon of sugar to round out the flavors. Can’t wait to roast it on Thursday! 😀
I’ve only ever used one turkey brining recipe–Alton Brown’s Good Eats Roast Turkey. I prepared my first-ever turkey this way and it turned out so well, I never bothered looking at another recipe again.
Fast forward to last night, as I was browsing the world wide web before bed. Out of nowhere, the words “dry brined turkey” caught my scrolling eye and before I knew it, I changed my upcoming turkey cooking plans. *gasp* I never thought I’d see this day.
Although I adore Alton Brown and do exactly what he as told me to over the years (via his Good Eats show, not in real life), I’ve hated the big fat mess that wet brining creates. I have a morbid fear of E. coli and salmonella and all those gallons of contaminated turkey juice freak me out so badly that I have to go outside and hose…
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