FOOD NEWS
The Dry-Brining Timing Tip To Follow For The Juiciest Turkey
By Alli Neal
Roasted turkey is delicious year-round but can take a lot of work. If you get the timing right, dry-brining results in moist meat and crispy skin without the mess of wet-brining.
The general rule is to dry-brine your turkey uncovered in the fridge for one hour per pound of its weight. If your bird weighs 10 pounds, it should brine for at least 10 hours.
The salt rub draws moisture out of the protein cells through osmosis. Those juices dissolve some of the seasonings, then pull that moisture back inside to reattain equilibrium.
The salt affects the surface first, then enters the deeper layers of tissue. If you stop the process too soon, there could be a noticeable difference in thicker pieces of meat.
Depending on how short you cut it, it might not have enough time to dehydrate the skin for maximum browning and crispiness. While underbrining is a concern, you can't overdo it.
Alton Brown dry brines his turkeys for four days. After weeks or months, the turkey will begin to cure, but you'll probably roast your turkey before then.