Recipe video above. Dry brining is the best path to juicy roast turkey! Easier and more practical than wet brining (no bucket!), better turkey flavour, and you can even brine a partially thawed turkey. The results are exceptional - crispy skin and moist flesh. This recipe needs to be started two days before cooking. Use the RECIPE SCALER to change ingredients to the weight of your turkey (click/tap on servings and slide!).