Use a knife to finely slice only the zest (colored skin) and not.

Dry turkey brine recipe ever. If you don’t dry brine your turkey before cooking it this thanksgiving, you are making a mistake. Remove giblets from cavity of turkey. At least one day (and up to three days) before you intend to roast your turkey, start the salting process.

Web 15 mins cook time: Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs. Place oven rack in lower third of oven;

Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours. Web pick the leaves from 1 fresh rosemary sprig and finely chop (about 1 1/2 teaspoons). Combine all the seasonings together.

Place both herbs in a small bowl, add 3 tablespoons of the kosher salt, and stir to combine. Place your thawed turkey on a baking sheet with a rack. Refrigerate uncovered for 24 to 72 hours.

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In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Dry brining is where you rub the surface of the meat down with a salt rub to bring out the meat’s natural juices and add flavor. Pat the turkey dry inside and outside.