| Forget those days of giant turkey-juice-filled bags or buckets. Dry brining is the best way to prep your Thanksgiving turkey for moist meat and crispy skin. Here’s how you do it: Remove giblets and pat the turkey dry. Rub the turkey all over with kosher salt (or a spice mix like this one). Place the brined bird on a rack on a rimmed baking sheet in the fridge and leave uncovered for at least one hour per pound. 
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