Savory Herb Turkey Dry Brine

This Savory Herb Turkey Dry Brine is fast, convenient, and will flavor your Thanksgiving turkey like none other!

Wet brines are great, but they can be inconvenient. A dry brine works in much the same way as a wet brine, but without the gallons of liquid. This Savory Herb Turkey Dry Brine has all the flavor you need to get your turkey started right. Mix the ingredients, apply evenly to the bird and then place it in a large, resealable bag. A day in the refrigerator, and you are ready to cook. This dry brine makes enough mixture for a 15-20 pound turkey.

Why Brine?

Brining is the perfect way to make sure your turkey stays moist and flavorful as it cooks. All it takes is some festive ingredients, and you’ll be well on your way!
People have been brining meats for hundreds of years as a form of preservation before the invention of the refrigerator. In the modern world, we’ve discovered that the salt penetrates the meat, plumping and tenderizing it, yielding a juicy, tender protein once cooked. Our savory herb turkey brine recipe uses a variety of dried herbs commonly found in your pantry.

Savory Herb Turkey Dry Brine Ingredients:

  • Kosher salt, or coarse sea salt
  • White sugar, or granulated
  • Rosemary
  • Sage, sub with dried oregano if preferred
  • Thyme
  • Marjoram
  • Garlic powder
Brown Sugar and Garlic Turkey Dry Brine

Making and using:

  • to make this dry brine: Combine the salt, sugar, and garlic powder with dried herbs. Apply the mixture evenly all over the bird, making sure to get dry brine under the breast skin.
  • Place the turkey into a large plastic bag and release as much air as possible. Seal or secure a twist-tie on the bag. Place into the refrigerator for 24-36 hours, turning the turkey over every 12 hours.
  • Cook as directed. Try our rotisserie turkey recipe!

More Recipes:

Garlic Butter Injection Marinade

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Smoked Turkey Brine

 

Savory Herb Turkey Dry Brine

Savory Herb Turkey Dry Brine

Wet brines are great, but they can be inconvenient. A dry brine works in much the same way as a wet brine, but without the gallons of liquid. This Savory Herb Turkey Dry Brine has all the flavor you need to get your turkey started right. Mix it together, apply evenly to the bird and then place it in a large, sealable bag. A day in the refrigerator and you are ready to cook.
5 from 1 vote
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Course: Marinades/Brines
Cuisine: American
Keyword: dry brine, turkey brine, turkey dry brine
Prep Time: 15 minutes
Brining Time: 1 day
Total Time: 1 day 15 minutes
Servings: 1 cup
Calories: 142kcal

Ingredients

  • 1/2 cup kosher salt
  • 2 tablespoons white sugar
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried thyme
  • 2 teaspoons garlic powder

Instructions

  • Combine salt, sugar, and garlic powder with dried herbs. Apply mixture evenly all over the bird, making sure to get dry brine under the breast skin.
  • Place turkey into a large plastic bag and release as much air as possible. Seal or secure a twist-tie on the bag. Place into the refrigerator for 24-36 hours, turning over every 12 hours.
  • Cook as directed.

Notes

Photo by: Sabrina Baksh

Nutrition

Calories: 142kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56595mg | Potassium: 187mg | Fiber: 4g | Sugar: 24g | Vitamin A: 494IU | Vitamin C: 5mg | Calcium: 214mg | Iron: 9mg
Brining Bags
Brining Bags

Looking for a bag big enough for a whole turkey. Try these Brining Bags for Turkey!

 

Savory Herb Turkey Dry Brine

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