Eat & Drink

November 22, 2013

Roast Turkey With Aromatic Salt Cure and Natural Jus, from Michael Corvino of the American Restaurant

To wet or dry brine, that is often the home cook’s question at Thanksgiving. Chef Michael Corvino opts for dry. “By drying the turkey out, you get this really crispy skin and insert flavor for a super savory taste that you don’t get with a wet brine.”

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