Dry Turkey Brine
Get a recipe for a dry brine that you apply to the turkey without any liquid.
Servings 1 whole turkey
Ingredients
- 2 tbsp kosher salt
- 4 tbsp any combo of dried rosemary, dried sage, and/or dried thyme
- 2 tbsp any combo of garlic powder and/or onion powder
- 2 tbsp any combo of coriander and/or cured sumac
- 1 tbsp freshly cracked black peppercorns
Instructions
- Combine all the ingredients together.
- Remove a completely thawed turkey from its packaging place onto a sheet pan.
- Using some paper towel pat the turkey dry.
- Using your hands rub the dry brine all over the turkey with your hands, getting into every part of the turkey. Discard any leftover dry brine if you touched it with hands that touched raw turkey.
- Place it into the fridge for up to 4 days uncovered and away from all other food. Your turkey is ready to cook.
Notes
Dry brine should be enough for a whole turkey no matter the size. You only need half the amount if you are just doing a turkey breast. You can only save any leftover brine if you didn't touch it with the same hands you touched raw turkey. You should be liberally adding the seasoning, so you probably won't have any leftover.