Here's the dry-brining method (used by Zuni Cafe and probably most rotisserie chickens)

Thanks, I'm going to do this right now! I still have a few days & my turkey is fresh...

Rosemary, Salt & Sage, & maybe lemon zest.

 
Done! You saved me! We were ging to brine (for the first time) but my Dad wasn't keen on it...

so this is a great alternative!

 
Thanks Marilyn. I'm doing the Sage and Bay Salt instead of the wet brine this year. smileys/smile.gif

 
I do the dry brine all the time with chickens..

mainly because I'm lazy. But it has worked really well!

I wonder how it works with beef? I'll have to give it a try and report back:)

 
We did a dry brine this year too, and just loved the prep, compared to a wet brine!

It was so much easier to work with the brined turkey, without all that water! The turkey was incredibly juicy, especially the white meat. We're never wet-brining again!

 
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