Rub and pat the dry brine all over the turkey, including inside the cavity.

Turkey brine and rub recipe. Use a knife to finely slice only the zest (colored skin) and not. Web set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice. Step 2 in small bowl, combine salt.

Combine all the seasonings together. Web preheat to 375ºf (191ºc). The easiest way to make and cool a brine quickly is to heat.

Once the water is boiling, turn off the heat. This simple turkey rub mix, made with dry or fresh herbs, is a great way to create an iconic thanksgiving day turkey flavor. Place turkey in oven, neck end first and breast up.

4 cloves of garlic, smashed. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.

Then apply the other half of the rub on top of the skin. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. Web 1 lemon, halved.

8 hrs 30 mins total time: Use this easy brine on a fresh turkey, not on one already injected with any other brining solution. Pour the brine solution over the turkey.