Dry brining a turkey is a method of seasoning and preserving the bird before cooking. It involves rubbing a mixture of salt and spices onto the turkey and allowing it to rest in the refrigerator for 12-24 hours. This process helps to draw out moisture from the turkey, resulting in a more flavorful and juicy bird.
Unlike wet brining, which involves submerging the turkey in a saltwater solution, dry brining does not require any additional liquids. This makes it a more convenient option for many home cooks. Additionally, dry brining allows the turkey to absorb more of the salt and spices, resulting in a more pronounced flavor.