Originally Posted by Goyo626
Im thinking of dry brining a turkey. My question is once it has been brined for a couple of days then rinsed and allowed to dry in the fridge, do I put a normal amount of rub on/under the skin? go light on the rub? Or reduce the salt in the rub recipe?
I've not dry brined before, but I've always wanted to try it.
Here's a thread with a link to an article about dry brining that brother leanza put up a few years ago. In this thread seasoning is discussed. They actually suggest just putting herbs or rub WITH the salt during the dry brine process: