America’s Test Kitchen - Season 8 Episode 11

Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of “dry-brining” in which we rub the bird with salt and let it rest in the refrigerator for several hours, not only seasons the meat but also helps keep it moist.\n\nRecipe: Roast Salted Turkey, Roasted Green Beans with Red Onion and Walnuts\n\nEquipment: Roasting Pans\n\nTaste test: Turkey