How to dry brine your bone-in turkey breast
Dry Brining is an easy way to incorporate deep seasoning into turkey. Season all sides of the turkey liberally; allow the turkey to rest in the refrigerator for 1 hour or up to 12 hours before cooking. The longer the turkey is seasoned, the more flavor it will have.
Mix all the ingredients together. You want a smooth, uniform look so all the spices are distributed evenly.
Pat the turkey dry with paper towels and rub with 1 tablespoon of olive oil so the brine has something to stick to.
Rub the dry brine mixture evenly across the surface of the turkey. Use about 3 teaspoons per pound of turkey.
Place the turkey uncovered in the refrigerator. Leaving it uncovered allows the skin to dry out, which will make it crispier when it’s time to cook.
Let the turkey rest in the fridge for up to 12 hours, but a minimum of one.
Cook the turkey using the method of your choice. We recommend this Nashville Hot Turkey Sandwich recipe for a kick of flavor in every bite.
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