This year, I’m repeating the dry brine technique that I used last year. It requires that the salted turkey rest uncovered overnight in the fridge. Sounds strange, but it works and it’s safe. Plus, it’s much easier than the wet brine technique, and I think it tastes (and looks) much better.

But don’t take just my word for it… some LA Times staff members did a test of the “Judy Bird” technique, and they agree that dry brine is the way to go:

https://www.latimes.com/la-fo-saltedturkey-story.html

またね～

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