Cooks have always used marinating and wet-brining to add flavor and moisture to a whole turkey, with mixed results. In recent years, advocates of dry-brining turkey praise the method because the texture of the meat remains firm and muscular, with none of the sponginess that can result from added moisture. Salt will pull moisture from the meat at first, but after three to four days, most of the juices (with the salt) will be reabsorbed. Kosher salt is best for dry-brining, but you can ...

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