Dry brining Vs. Wet brining

As Thanksgiving draws near, every magazine is filled with tips and recipes. I noticed one that recommended dry brining the turkey as opposed to the wet version (soaking the bird in a flavorful water based brine). The dry brine recommends salting the bird 3 days prior to cooking. What experience do you all have with the dry version?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.