Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d have 3 tablespoons). 2 ...

Step 1: Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 ...

Uncover turkey, and place, breast side up, on rack in prepared baking sheet; pat dry with paper towels. Refrigerate, uncovered, at least 6 hours or up to 12 hours. Remove turkey from refrigerator.

If you can manage it, a full 2 days uncovered in the fridge will make this year’s turkey the best turkey ever (trust us). We swear by the dry-brining process, which ensures a well-seasoned ...

Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes. Step 3 ...

The dry brining process is quite simple. After cleaning the turkey and patting it down with paper towels, you coat it with the kosher salt and let it sit in the fridge for a minimum of 8 hours and ...

I’ve always wanted to brine a turkey. The tales of more flavorful meat that comes as a result have long appealed to me. But as someone who usually travels for Thanksgiving, it’s consistently ...

Combine soy and five-spice in a small bowl. Remove turkey from oven and brush soy mixture all over turkey then rub turkey all over with butter. Pour chicken stock into roasting pan then cover loosely ...

Dry Brined Pellet Grill TurkeyPellet Grills have become so popular that we wanted to show you an easy way to cook a turkey in any type of pellet grill that you own. Also, we have so many wet brine ...

Regular brining gives you a moist turkey — and the need to find a place to refrigerate a 10-gallon bucket for three days. Try this dry-brined turkey developed by Times Food editor Russ Parsons ...

Get ready for a turkey with crackling, crispy skin and deeply flavorful meat with this easy technique for the perfect bird. Kelsey Jane Youngman is a New York–based cook, baker, writer, and ...