Turkey Dry Brine
Ingredients
- 1 cup kosher salt preferably Diamond Crystal brand (no, I don’t get paid for that, it’s just my favorite)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp dried sage
- 1 tsp dried tarragon
- 1 tsp dry mustard
- ½ tsp dried lemon peel
- ¼ tsp red pepper flakes
Instructions
- Using only the kosher salt, sprinkle the salt LIBERALLY all over the bird. Be sure to get it in the cracks, crevices and cavity. It should look like your driveway after an ice storm. SALTY.
- Let the bird rest on a wire rack set inside a rimmed baking sheet and refrigerate uncovered overnight.
- Combine the thyme, rosemary, sage, tarragon, mustard, lemon peel and pepper flakes in a small bowl and mix well. Set aside until ready to cook.
- Once the salt brine worked its magic, let the rub do its work. And remember, it’s not a rub if you don’t rub it in!!! Use both hands to sprinkle and rub the spice mixture all over the turkey. Get in between the leg and the breast and under the wings. The entire bird should change color as the spices begin to be absorbed by the turkey.
- You are now ready to cook your turkey as desired! Remember, once the turkey’s internal temperature reaches 165°F remove it from the heat and let it rest, uncovered, until ready to carve.
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Posted in: Entrees, Make Ahead, Seasonings Etc.