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
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
Smoked Turkey Brine
Savory Herb Turkey Dry Brine
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
Nutrition
Looking for a bag big enough for a whole turkey. Try these Brining Bags for Turkey!
