Thought you would want to know the easiest way to brine your bird.
3. Refrigerate turkey uncovered
Set the salted bird on a rack set on a rimmed baking sheet or whatever pan you plan to cook it in. Pop it in the refrigerator and leave it there, uncovered, to. With a dry brine you can’t really overbrine, but we are talking poultry, so you’ll probably want to max out the salt-covered rest at three full days before you roast the turkey.
If the thought of a raw, uncovered bird in your fridge for a couple days freaks you out, you can loosely cover the bird with plastic wrap or put it in athe last 6 hours before cooking.After a few days the salt will have done its job. There’s no need to rinse the bird because there shouldn’t be any salt residue on the outside of the skin .
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