It's easier and just better than a wet brine.
). A dry-brined turkey has none of these issues. Sure, you’ll have to make a little room in the fridge, but that’s the nature of Thanksgiving turkey, no matter what route you take.
Dry-brining has more going for it than mere user-friendliness, though. It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, which allows it to crisp beautifully in the oven. Additionally, dry-brining ensures that the turkey meat is penetrated with seasoning throughout. Here’s what happens when you dry-brine a bird: The salt draws moisture out of the turkey, causing the salt to dissolve.
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