America's Test Kitchen (2001)

Episode Overview

While brining is renowned for producing juicy turkey, it can be cumbersome. We explore an alternative to our traditional brining obsession and discover that salting—essentially “dry-brining” by applying salt and letting the turkey rest in the fridge for a few hours—effectively enhances flavor and retains moisture in the meat. Recipe: Salt-Roasted Turkey, Sautéed Green Beans with Red Onion and Walnuts Equipment: Roasting Pans Taste test: Turkey