Hey, turkey lovers! If you're just getting started, it's too late for the dry brine. Wet brine yours (see the turkey page for instructions) today or tomorrow. It takes 8-12 hours. Then you can rinse, dry, and refrigerate uncovered to dry the skin. But I am getting ahead of the story...
"Free at last!" cried the turkey, shaking loose from the filmy prison. "I need a shower!"
Happy to oblige. The first time I brined, I made the mistake of not rinsing. Eww, too salty! Some of the salt did its job, seeping deep into the meat along with with a payload of water. The salt molecules that remain on the skin are slackers and must be rinsed away.
Next, to the roasting rack for a well-earned towel dry. Then a bamboo skewer to secure the neck skin over the neck cavity.
Isn't she pretty? I will not be trussing her. Untrussed, the legs are more exposed to oven heat. That's good, since dark meat has to reach an internal temperature 10 degrees higher than the breast.
Into the refrigerator, now, uncovered, to dry! A 24-hour (or in this case, about 36 hour) drying cycle helps with the crisp skin we all crave.
Rest well, sweetie. Tomorrow, you meet: The herbs!