we like to dry brine the bird generously, at least overnight if not 24 full hours. dry brining is less messy, less wasteful, and just as effective. cover the bird inside & out with up to ½ teaspoon of coarse kosher salt per pound of meat. if you need a low sodium turkey cut that # at least in half. if your turkey is 12 pounds, this means you?ll use 6 full teaspoons of coarse kosher salt spread evenly over the entire turkey inside and out. create a safe zone in your fridge so there's no cross-contamination. let it sit in the refrigerator uncovered. this will aid in drying the skin and lead to a crispier final product. if you do not have access to coarse kosher salt, you can use regular table salt, but use half the amount, ¼ teaspoon table salt per pound of meat. there is no harm in letting the turkey sit longer once dry brined. the salt you add to the surface of the meat is the only salt that will be in the meat. you could let it sit in the fridge for 2 days if you choose to. watch for and prevent drips so as not to contaminate other foods. setting on a rack in a pan to allow for airflow yet catch drips is a great way to dry brine in open refrigerator air safely.
