Classic Dry-Brine Turkey | Your turkey recipe this Thanksgiving!

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.

Toast coriander seeds, black peppercorns, fennel seeds, mustard seeds, and bay leaves in a small skillet over low heat until fragrant, about a couple of minutes.

Remove the toasted spices from heat and grind them using a mortar and pestle or spice grinder until fine.

Add chopped fresh sage and thyme leaves to the ground spices.

Mix in sugar and kosher salt to the spice mixture.

Prepare the turkey by removing the giblets and neck, ensuring it is thawed and cleaned.

Trim any excess skin or fat from the turkey for a cleaner roast.

Rub the spice mixture all over the turkey, including inside the cavity, ensuring even coverage.

Place the turkey in a smaller pan for easier storage in the fridge.

Refrigerate the turkey uncovered for at least 24 hours to allow the dry brine to work. Do not cover with plastic wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens