Start the day before. Pat the turkey dry with paper towels—and I mean aggressively dry. Then, place it uncovered on a rimmed baking sheet in the fridge for 12 to 24 hours. This is called “dry brining” in fancy chef speak, but it’s really just letting the air work its magic.
During this time, the skin tightens and loses surface moisture. Sprinkle it generously with kosher salt and a little baking powder—yes, baking powder. This alkaline helper raises the skin’s pH, making it brown faster and crisp up like a dream.
A cultural nod: This technique is a cousin to the classic Peking duck method, where chefs hang ducks to dry in the wind for days. You’re essentially doing a lazy, 24-hour version. Less dramatic, but just as effective.
