Alton Brown's Dry-Brined Spatchckocked Turkey

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Pigiron
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2012/11/20 10:17:43 (permalink)

Alton Brown's Dry-Brined Spatchckocked Turkey

This is my first attempt at a dry brine for poultry.  A.B. claims that it turns out similar to Peking Duck- moist meat with crisp skin.  I'm a little leery about leaving a raw 15 pound turkey in my fridge for 4 days, but it's all in the name of food science! I'll post after Thanksgiving with a report.
 
 

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