Description
This dry brine recipe is a simple salt rub with herbs, rubbed into the turkey skin to season it before roasting. It’s the secret to an extra juicy, flavorful Thanksgiving turkey!
Ingredients
Scale
- 10–12 lb. whole turkey
Dry Brine:
- 3 tablespoons course kosher salt
- 1 tablespoon dry rosemary
- 1 tablespoon dry thyme
- 1 tablespoon dry sage
Instructions
- Once turkey is completely thawed. Pat dry with a paper towel and place on a parchment paper lined baking sheet.
- In a small bowl, add salt, rosemary, thyme and sage. Mix together.
- Evenly rub the dry brine all over the turkey.
- Cover with plastic wrap and let sit for at least 24 hours or up to 2 days.
- Cook according to these baking instructions.
