BA's Dry Brine Turkey Recipe || Perfect for Thanksgiving

Make the dry brine by combining salt, garlic powder, onion powder, sage, thyme, and basil in a bowl.

Separate the skin from the meat of the turkey by breaking through the membrane between them.

Thoroughly coat the turkey with the dry brine, getting it under the skin of the breast and on the outside of the turkey.

Refrigerate the turkey uncovered for about 1 day (up to 3 days is acceptable).

Preheat the oven to 350 degrees Fahrenheit.

Place the turkey on a sheet tray with a lip and a cooling rack underneath to allow juices to drain.

Cook the turkey for approximately 3 hours, or until fully done (specific cooking time depends on the size of the turkey).

Let the turkey rest for 30 to 45 minutes before carving.

Equipment Needed

Spice Level:

Dietary