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America's Test Kitchen 8x11

A New Way with Turkey

Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of “dry-brining” in which we rub the bird with salt and let it rest in the refrigerator for several hours, not only seasons the meat but also helps keep it moist.

Recipe: Roast Salted Turkey, Roasted Green Beans with Red Onion and Walnuts

Equipment: Roasting Pans

Taste test: Turkey

Mar. 15, 2008

America's Test Kitchen season 8