Last year I broke from a multi-year tradition and did a dry-brine for our day of fowl play, spurred on by a favorite LA Times foodie writer, Russ Parsons. The process was simple; rub kosher salt all over the bird, wrap in an oven bag and let it sit for three days in the refrigerator. (Making room for it will challenge your organizational skills.)
Our reward was the moistest turkey in memory. No memory jokes.
This year I ordered my turkey early (from Bristol Farms) anticipating the same process.
But a week before Thanksgiving, Parsons scribed some improvements on the salty technique, sharing a reader-inspired concoction of kosher salt, fresh rosemary and grated lemon zest. I bit.
The bird went in the refrigerator on Monday morning. This morning I removed it and gave it a thorough massage. Hey, a guy can follow directions and the sage Parsons instructed me to massage thoroughly.
Later, the bird and I shared a cigarette.