Air-Dry A Turkey?
I know that to get a really crisp skin, you should salt instead of brine the turkey. If I brined and then air-dried the turkey overnight, would I get crisp skin and juicy meat?
Thanks!
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4 Comments:
Air drying it overnight on a rack should do the trick. My sister and I were just discussing this last night! My dad is notorious for grabbing bits of crispy skin while my sister or I carve the bird.
dhorst at 9:55AM on 11/22/08
The LA Times had a story on "dry brining" this week. You rinse and thoroughly pat dry your turkey, then salt it, then put it in an air-tight bag to dry brine for 3 days. All the details in their recipe for roast salted turkey.
Alaina Browne at 10:16AM on 11/22/08
I have done the dry brine with pork and chicken and the results are outstanding..
Markbb at 12:22PM on 11/22/08
I agree, dry brining is the best! I brined my turkey this way last year, and it tasted better than ones I've brined. It's also much easier than 'real' brining.
bialy at 10:21PM on 11/22/08