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For our sous vide turkey, the dry brine is as simple as it gets. Just salt and a little baking powder. Rub it all over (and under the skin), then let it chill uncovered for 12–24 hours. It seasons the meat, dries the skin, and gives you better browning later, even after the long sous-vide cook. Before you bag your bird pat dry & remove excess salt (if any) with paper towels. Easy as! #sousvideturkey #sousvidewholeturkey #drybrineturkey #cookingturkey #thanksgivingturkey | Sous Vide Ways
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