Dry Brine: Place the dry brine ingredients in a bowl, stir to combine. Turkey: Pat the turkey dry. Rub the dry brine all over the outside of the turkey. Loosen the skin on the …
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In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.
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!
You can also try my Cajun Seasoning to create one of the best cajun turkey rubs, it has a bit of cayenne pepper so it is spicy if you like it hot! Adding Flavor: Put lemons cut in half in the cavity of the turkey, squeezing the lemon juice inside for more flavor. You can also add fresh herbs!
Combine olive oil and herbs. Rub the herbs on the meat, under the skin. Pat the skin back into place. Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie.