Dry Brining a turkey with Bird Brine

Remove the turkey from the packaging and remove the giblets, neck, etc. and place on a cutting board.

Pat the outside of the turkey dry with paper towels. If you plan to spatchcock the bird, do it now before moving to the next step.

Next, using your hands, carefully loosen the skin over the breast and separate it from the meat by breaking through the thin membrane between the skin and the meat, being careful to leave the skin intact. Loosen the skin over the meaty part of the legs.

Sprinkle 2 teaspoons of the Bird Brine inside the cavity of the meat if whole or on the bone side of the bird if spacthcocked.

Rub 2 teaspoons of the Bird Brine into the meat of the legs (under the skin) and then rub another 4 teaspoons of the Bird Brine into the meat of the breasts (under the skin).

Sprinkle the remaining Bird Brine all over the skin of the turkey.

Place the turkey breast-side up in a baking tray or roasting pan and refrigerate uncovered for at least 1 day and up to 2 days.

Remove the turkey from the refrigerator and pat dry the skin with a paper towel. You are now ready to cook your bird, slice, and enjoy!