Dry brine, on the other hand, is more akin to rubbing seasoning on meat. Those who know it will argue that dry brining produces a better texture to the meat over a wet brine; it's definitely easier and less sloppy!
Does it really make the turkey better? The meat juicier? The skin crispier? We enjoyed our super flavorful and moist turkey, though the pepper glaze may have had something to do with that. Dry brine your turkey, without our without the fat and happy pepper glaze, and then you be the judge. Then let us all know what you think.
Fat and Happy Food Blog Tips and Techniques: The stuffing is gluten free and can be vegetarian free...in case a big bird will not be making an appearance at your dinner this year. If you use the pepper glaze, the turkey skin will not be as crispy.
with Chickpea Stuffing
Lightly saute the onions, carrots, celery, garlic, cumin and chili powder over medium heat. In the meantime, rinse the chickpeas, smoosh half of them using a potato smasher or the bottom of a drinking glass. Add all the chickpeas and green chilis to the pan, toss to combine.
Add the broth and dried cherries, simmer uncovered for 5 minutes. Add salt and pepper if needed. Pour into a casserole dish. Bake for 15 minutes covered. Remove cover, top with the pumpkin seeds and bake for another 15 minutes. Serve while hot.