Paul M. Cook wrote:

> We're doing a brined turkey using the Alton Brown method. The only
> difference though is that I read in so many places that a brined bird has
> very soggy skin when cooked. So my solution was to pull it from the brine
> this morning after 12 hours and let it dry in the fridge, loosely covered to
> allow some air circulation.
>
> Any schools of thought on this? I guess I'm a tad nervous. I usually try a
> method before preparing it for guests. This time I'm winging it - so to
> speak.
>
> Will 24 hours be too much time or should I seal it up tight after say 12 or
> so?

You're doing exactly the right thing. Letting the skin dry in the fridge
will form a "pellicle" on the skin that will end up making the skin
wonderfully crisp. Uncover it and let air get to all the surfaces.

I'd say that it could have used more than the 12 hours, but no matter
how long you've brined it, it'll be better than unbrined.

Pastorio