DESCRIPTION
Try a dry brine for your Thanksgiving turkey! It adds flavor and moisture, plus gives you wonderfully crispy skin.
Ingredients
Scale
- ¼ cup kosher salt
- 2 Tbsp. onion powder
- 2 Tbsp. dried sage
- 1 Tbsp. dried thyme
- 1 Tbsp. garlic powder
- 1 Tbsp. ground rosemary
- 1 (10-12 lb.) whole turkey*, thawed
Instructions
- In a medium bowl whisk together kosher salt, onion powder, sage, thyme, garlic powder, and rosemary until well combined.
- Place turkey on rack in roasting pan. Rub salt mixture all over turkey, including inside the cavity.
- Refrigerate, uncovered, for 24 to 48 hours.
- Proceed to cook your turkey with your favorite recipe.
Notes
*Avoid purchasing a turkey labeled “kosher,” “enhanced,” or “self-basting,” which are typically already brined before packaging.