How to Dry-Brine a Turkey

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a similar flavor with less sodium.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more economical and have a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Water can be used to reduce sodium content.

Start with 1 tablespoon of olive oil in a bowl.

Add 2 tablespoons of chopped fresh thyme, 2 tablespoons of fresh sage, and 2 teaspoons of rosemary to the olive oil and mix together.

Loosen the skin of the turkey by running your hands along the meat on both sides and over the thigh meat.

Take the herb mixture and place it under the skin, rubbing it all over the meat.

Sprinkle kosher salt all over the turkey, rubbing it in with your fingers, ensuring to cover the breast, thighs, back, and cavity.

Tuck the wings behind the neck and tie together the legs.

Place the turkey in a large plastic bag, either a brining bag or roasting bag.

Double bag the turkey for extra security.

Refrigerate the turkey for 3 days, flipping it over once each day.

After 3 days, remove the turkey from the bag and pat it dry all over with paper towels.

Put the turkey in a roasting pan and refrigerate it unwrapped overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens