Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl.
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Dry Brining. Dry brining is the process of applying a dry rub consisting of coarse salt and seasonings to a cut of meat, in this case a whole turkey, and then allowing it to rest in the refrigerator for two or three days. The salt works to draw out the turkey’s juices and then the salt dissolves in the juices.
This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat. Want an easy roast turkey recipe that’s moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy!
Dry Brine Ingredients 3 tbsp coarse kosher salt I use Morton's Kosher Salt (coarse grain sea salt may be used) 1 tbsp coarse grind black pepper 1 tbsp thyme finely chopped fresh or dry 1 tbsp sage finely chopped fresh or dry 1 tbsp clementine peel finely zested any citrus may be used 1 tsp smoked paprika optional
• Don’t rinse. You do not need to rinse a dry brined turkey before roasting. That will just cause the skin to become wet and soggy, and it’ll never crisp up in the oven. Plus, rinsing a raw bird can cause harmful bacteria to splash all over your sink.