Easy Dry Brine for Turkey (Sugar-Free)
Servings: 1
Ingredients
- ¼ cup kosher salt, Diamond Crystal OR 3 tablespoons Morton's kosher salt
- 1 tablespoon baking powder, for crispy skin, optional but recommended
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried thyme
- 2 teaspoons dried sage
- 2 teaspoons cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Zest of 1 orange or lemon, optional
Instructions
- Make sure the turkey is fully thawed and patted very dry with paper towels.
- Mix all ingredients in a small bowl until evenly combined.
- Gently loosen the skin over the breast and thighs, leaving the skin intact.
- Rub roughly half the dry brine directly onto the meat under the skin.
- Sprinkle the remaining brine evenly over the outside of the skin and inside the cavity.
- Place the turkey on a wire rack set inside a rimmed baking sheet.
- Refrigerate uncovered for 24 to 72 hours. The longer you brine, the more flavorful and crisp the skin will be.
- Do not rinse before cooking. Pat any excess moisture from the skin with paper towels just before roasting or smoking.
Equipment
Notes
Notes: Use a crystal microplastic free salt for best results. If using Morton's, reduce to 3 tablespoons since the crystals are denser. Never use table salt for dry brining, the bird will be too salty.