Dry brining poultry isn't just for Thanksgiving! This flavorful seasoning mix brings big flavor and crispy skin to both turkey and chicken.
- 1 cup kosher salt (see important notes about the salt in my post above)
- 4 teaspoons dried rosemary
- 4 teaspoons rubbed sage
- 4 teaspoons dried marjoram
- 4 teaspoons dried thyme
- 4 teaspoons finely chopped dehydrated or freeze-dried apples (about 0.3 ounces)
- 2 teaspoons ground black pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried oregano
- 1 teaspoon dried orange peel
- Mix all ingredients together and store in an airtight container until ready to use. When you go to apply your brine, note that you'll only need one tablespoon per 4 pounds of meat.
This recipe is for much more than you'll need for one turkey. I used just over 3 tablespoons for a 12.5-pound turkey and around 1/4 cup for a 16-pound turkey. Do not use all of this mixture on one bird.
Brining is best for turkeys that haven't been previously injected with a saline solution. Those turkeys will be too salty if you do a brine on them. Read the label carefully before buying!
Recipe for my Spatchcocked Roasted Turkey with Homemade Dry Brine coming soon!
Keywords: Thanksgiving, turkey, dry brine