Secret to a to a Dry Brined Turkey. Happy thanksgiving! RECIPE HERE: www.recipe30.com/how-to-dry-brine-a-turkey.html/ A simple recipe without gimmicks that works perfectly every time. A dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 12 hours. The salt draws out the meat juices by a process called osmosis, then the brine is reabsorbed into the meat keeping it moist and also breaking down tough muscle protein