Dry Brine Seasoning Blend for Turkey and Chicken

Bowl of dry brine seasoning mix with a spoon lifting some out.

Dry brining poultry isn't just for Thanksgiving! This flavorful seasoning mix brings big flavor and crispy skin to both turkey and chicken.

Big Flavors from a Tiny Kitchen - Ashley & Dino Covelli

5 from 2 votes

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Servings: 24 Tablespoons (About 1 ½ cups seasoning total)

Course: Spice Blend

Cuisine: American

Prep Time 5

Total Time 5

Ingredients

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

Instructions

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.

Notes

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 ¼ 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!