You do need to start the dry-brining process ahead, at least two days before serving, with a good salt rub.

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Kim Severson's Dry-Brined Turkey. This ...

This past weekend I decided to test dry brining my turkey. It turned out wonderful and I think I’m a fan of this new brining method. At least, it’s new for me. If you’ve never attempted a ...

Cooking a turkey isn't difficult, but there are important steps to take to ensure you don't have delightfully crisp skin on ...

Roasting a beautiful, bronzed turkey is easy. It’s the rest of the meal that sets nerves on edge. For a successful, low-stress Thanksgiving, I post a menu, and an outline of things to prep in… ...

Wet brining your turkey is so last decade. Here are a few dry rubs to add flavor and seal in moisture. The problem with cooking a whole turkey is that it’s nearly impossible to get the dark meat ...

This recipe is for Roast Turkey with Spice Rub from the food section of The Boston Globe.

Rub the oil and seed mixture all over the turkey, being sure to rub it under as well as over the skin and in the cavity. Set the turkey on the rack in the prepared roasting pan.

So the miso chicken — which is a wet rub or paste — is not recommended for pre-salted turkeys. Indian spice rub for roast turkey on Thursday, Oct. 27, 2022, in Winston-Salem, N.C.