My easy go-to Dry Brine Turkey — juicy meat, perfectly crispy skin, and zero mess. 🦃✨ ✨ SAVE comment “recipe” and I’ll DM you the link! What you’ll need: ✅ Kosher salt ✅ Fresh herbs ✅ Olive oil ✅ A fridge and 3–4 days (4 is best!) ✅ Optional aromatics for the cavity (garlic, lemon, onion) Why it works: • Salt pulls moisture out, then back in — seasoning every bite • Drying the skin = the crispiest golden finish • No buckets, no wet brine, no hassle • Works even if you only have 1–2 days • Your

If your Thanksgiving turkey has ever turned out “just okay,” make this the year it becomes unforgettable! We’re resharing our full guide to brining — dry brine vs wet brine, what they are, why they matter, and how to do each step-by-step. Your best turkey ever starts In The Kitchen! Read the blog post here: https://shopinthekitchen.com/blogs/in-the-kitchen/thanksgiving-101-how-to-brine?utm_source=social&utm_campaign=brine guide | In The Kitchen