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Brining Your Bird

If you want your Thanksgiving turkey to be the talk of the town, apply a brine before you roast. This moisture-locking soak or spice rub enhances the flavor and tenderness of the turkey. Two types of brining boast beautiful results—one water-based, and the other made up of dry seasonings. To get your turkey in tip-top shape for your meal, explore the brining methods below.

WET

A wet brine consists of a large amount of salt dissolved in water. Often, a pinch of sugar, and other poultry seasonings, are added for flavor as well. As the bird soaks for at least 24 hours, the meat is well-seasoned. This brine makes the turkey juicier and tender and protects against overcooking and drying. If you’re in a pinch for space, try brining turkey parts instead of a whole turkey.

DRY

If you don’t have the fridge space for a bucket of brine, you can opt for a dry rub. To dry brine, you coat the turkey with a mixture of ample salt, sugar, and other seasonings, and let the bird sit uncovered in the fridge for 24 hours to 72 hours. This not only seasons the meat, but it also makes for crispier skin than a wet brine.

Using either brining method, your bird will come out of the oven browned and ready for your Thanksgiving dinner table.