Add peppercorns, mustard seeds, coriander seeds, garlic, dill, sage, etc.

Turkey brine recipe dry rub. 3.5 4 d 4 hrs jump to recipe jump to video save to list save recipe 4001 shares this post may contain affiliate links. Remove the giblets from the cavity of the turkey, then pat. Why do a dry brine?

The salt works to draw out the turkey’s juices and then the salt dissolves in the juices. 20 tantalizing ways to season your turkey. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity.

Rub and pat the dry brine all over the turkey, including inside the cavity. Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.

Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected. Place turkey on a rimmed baking sheet.

Dry brining is a chemical process that can not be rushed. A hint of spice makes this one of our best turkey recipes ever. From there, the flavor variations are endless.

Place the turkey on a rimmed baking sheet lined with a wire rack. Refrigerate, uncovered, for at least 24 hours and up. Loosen the skin of the breast and legs.