Tausi Insider

Photo : Brent Hofacker ( Shutterstock ) Dry brining is the simple act of sprinkling a food (usually meat) with a solute (usually salt, but sometimes a mixture of salt and sugar) to flavor it. The salt draws moisture out of the meat, then the moisture dissolves the salt, allowing it to penetrate into the flesh, seasoning it and keeping it juicy. It is, however, hard to find clear guidelines for how much salt your should use. According to Serious Eats , which recommends preparing a mixture of half a cup of Diamond Crystal kosher salt (or six tablespoons Morton’s kosher salt) and two tablespoons of baking powder, the application should be “generous,” but generosity can be hard to measure: Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not c...