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Dry brine for thanksgiving turkey. 4 tbsp kosher salt 2 tbsp minced fresh sage leaves 1 tbsp minced fresh rosemary leaves 1 tbsp minced fresh thyme leaves 4 cloves garlic. Garnish platter with additional thyme and rosemary sprigs. Web the brilliant way to pay off $10,000 in credit card debt.

Web dry brining, also known as salting, simply means rubbing the turkey down with salt, letting it rest in the refrigerator for 24 to 72 hours, and then roasting it. We also mix in a tablespoon of sugar to help crisp. This easy dry brine for a turkey will leave the bird juicy and flavorful.

*use 1 tablespoon of dry brine for every 5 pounds of meat* pat dry the outside and inside of the turkey. Using paper towels, pat turkey dry. Web step 1 working on a rimmed baking sheet, remove giblets and neck of turkey from cavities.

Web for a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours. Then the bird reabsorbs its own salty liquid, resulting in juicy, tender, and flavorful meat. Web preheat the oven to 375°f and set an oven rack in the lower third of the oven.

Place turkey, breast side up, on rack in roasting pan and pour 1. The amount of salt you’ll need depends on the brand and the bird. If desired, reserve pan drippings for making a gravy.

Web one way to avoid a dry turkey is with the process of brining, but exactly how do you brine a turkey the right way? Why do a dry brine? You can use just salt and pepper, or add herbs, spices, and citrus zest if you like.