Web rub the herbs on the meat, under the skin.

Turkey dry rub brine. Web mix the dry brine together: Remove the turkey from the packaging. Meanwhile, preheat the oven to 425˚f.

Web with a dry brine, you rub a lot of salt (and in this case a little sugar) all over your meat. Why do a dry brine? Pat the skin back into place.

Loosen the skin of the breast and legs. Take the turkey out of the packaging and place on a cutting board. Web pat turkey dry with paper towels, inside and out.

Once the turkey has come to room temperature, rub the avocado oil all over the skin. The use of salt in the seasoning mixture of a dry brine extracts the moisture from the turkey, and the salt dissolves into those juices, which then mingle with the flavors of your dry brine mixture. Rub the outside of the turkey on all sides and under the skin liberally with the salt mixture.

I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting. Use about 1 tablespoon per 4. Web thoroughly pat the turkey dry inside and out with paper towels.

Sprinkle the brine all over the inside and outside of the turkey. Combine salt, pepper, dried herbs, and spices and rub the mixture under the turkey skin, inside the cavity, and then over the skin. Can i use dry herbs in the dry brining method?