Dry-Brined Turkey Recipe
By Kim SeversonUpdated Nov. 7, 2023Total Time3½ hours, plus 2 days’ briningRating5(5,125)NotesRead community notesThis fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days... Читать дальше...