| No Images? Click here   The Quick and Dirty Guide to BriningBrining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Over the years, we've written many articles on brining (or not brining) turkeys. Much of this info can already be found in our Definitive Guide to Buying, Prepping, Cooking, and Carving Turkey, or in The Truth About Brining, but here’s a quick and easy reference for those who want just the essentials. First Things First. Why Should You Brine? Brining, whether you're using a traditional water-based brine or a dry brine, improves a turkey's ability to retain moisture. Certain muscle proteins are naturally dissolved by the salt in the brine solution. Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking. Less contraction leads to less internal moisture being squeezed out, which in turn leads to juicier meat in the cooked bird. Brining also seasons a bird more deeply than simply salting just before cooking. What Do You Need to Do It Right? 
A Wire Rack If you're dry-brining, you'll need a wire rack to keep air circulating all around to the salted bird.  A Rimmed Baking Sheet Plop that wire rack right on top of a rimmed baking sheet to catch all those delicious drippings.  Diamond Crystal Kosher Salt Whether you're going for a dry or wet brine, do yourself a favor and reach for the Diamond Crystal Kosher Salt. (It's our favorite.)
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