Of course, you can skip the wet brine altogether and use a dry brine for your turkey. In contrast to a dry rub, a dry brine is applied up to 3 days prior to cooking. The same concept of osmosis ...

Add the turkey to the pot, breast-side down, cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside ... skin of each breast. Rub the remaining butter ...

This deep-fried turkey recipe starts with a savory-sweet brine that includes brown sugar, mustard, garlic, and cayenne pepper. When using a brine, be sure to thoroughly dry your turkey — inside ...

Rub two-thirds of the mixture all ... Preheat the oven to 475 degrees. Rinse the turkey, brush off the shallots and garlic, and pat dry with a paper towel. Place the bird on a roasting rack.