A comprehensive guide to the salty science of dry-brining. Serious Eats / Vicky Wasik Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the ...

Simplicity – Dry brining is straightforward and less messy than wet brining. There is no need for a large container to hold ...

Dry brining works by first drawing out moisture, "but then the salt helps the meat reabsorb its own juices, resulting in ...

Dry-brined turkeys don't produce many pan drippings—to keep from scorching, add 1 or 2 cups of chicken or turkey broth to the pan before roasting. Up Next: ...

Plan on 3/4 to 1 teaspoon of Diamond Kosher salt per pound for larger cuts of meat like beef chuck and any cut of pork or poultry. (This adds up to 3 to 4 tablespoons for a 12-pound turkey.

Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours; remove from brine and pat dry, inside and out, with paper towels. Adjust oven rack to middle position and heat oven to 425 degrees.

Wet brining your turkey can get messy and doesn’t produce optimal flavor results. Here's how to make an easy dry brine instead. $3,500 iPhone possible?