Dry Brine For Turkey

1. 1

   Combine all the ingredients, except the butter.

2. 2

   Coat the bird and place it in a releasable bag. Store in the refrigerator for two days.

3. 3

   Remove the turkey from the bag, and place it back in the refrigerator, uncovered, for one more day.

4. 4

   Carefully loosen the skin from the breast without tearing the skin.

5. 5

   Smear the softened butter under the breast skin. Roast breast side up. Several articles I read suggested the turkey should not be stuffed, and to watch the gravy - the juices will be saltier than usual, so use low sodium broth to augment the juices for gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.