Maple and Soy Glazed Dry-Brined Turkey

Dry brining a turkey is far easier than wet brining, and the flavor it produces is deeper and more concentrated. The texture of a dry-brined turkey is superior, too, as it isn’t waterlogged. Dry brining simply requires salting the bird and refrigerating it long enough for the salt to draw moisture from the proteins, dissolve in that moisture and, finally, be absorbed by the muscle fibers. The salt then breaks down some of the proteins, resulting in a more tender texture while also improving moisture retention. Our dry-brine contains a surprise ingredient: powdered buttermilk. The lactic acid in powdered buttermilk assists with tenderization, particularly in the meat nearest the surface, which otherwise tends to dry out. We also include sugar for browning and a hint of sweetness to offset the acidity of the powdered buttermilk. A turkey is a large bird with thick skin, so it is essential to apply the dry-brine mix under and over the skin before refrigerating for 12 to 24 hours. When figuring out how much dry-brine mix to make, go by the weight on the label of the turkey’s packaging, not the weight after removing the neck and giblets. The drippings are perfectly good for making gravy. And if you wish to skip the maple-soy glaze, feel free to do so. A 12-pound turkey will take about a total of 2½ hours to roast and 14-pounder will require about 3 hours.