Short on time? This dry-brined turkey recipe requires an early start on Thanksgiving day, but no prep leading up to the holiday—unlike wet brines, which can take up to 72 hours (and create a lot more mess). The dry brine is a salty mixture rubbed all over the turkey and allowed to sink in, in this case 6–7 hours, delivering big flavor with minimal hassle. Choose your own adventure and pick out a dry brine to match your menu: There’s bright Citrus and Peppercorn, traditional and versatile Garlic and Herb, or Fennel, Chile, and Maple, which tempers heat with sweetness.
Leftovers from a dry-brined turkey breast won’t disappoint. Try using them to make a French Toast Sandwich, Turkey Posole, or Spicy Cabbage Salad with Turkey and Peanuts.
Editor’s note: This recipe was originally published October 15, 2013.
.