Simple Herb & Garlic Turkey Dry Brine

Prep Time: 10–15 minutes

Brining Time: 12–24 hours

Cook Time: Varies by turkey size and roasting method

Yield: Enough for one 13–18 lb turkey

Ingredients

For every 5 pounds of turkey:

• 1 tablespoon kosher salt
• 1 teaspoon dried sage
• ¾ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 tablespoon softened butter

For a 13-15 lb. turkey: Use about 3 tablespoons of kosher salt and adjust the herbs accordingly.

For a 16-18 lb. turkey: Use about 3½ tablespoons kosher salt and adjust the herbs accordingly.

Instructions

1. Prepare the turkey.
   Remove the turkey from its packaging and take out the giblets. Pat the turkey thoroughly dry with paper towels. Do not rinse the turkey.
2. Make the seasoning.
   In a small bowl, combine the kosher salt, sage, thyme, rosemary, garlic powder, and black pepper.
3. Butter the turkey.
   Gently loosen the skin over the breast and rub some of the softened butter underneath the skin. Rub the remaining butter all over the outside of the turkey.
4. Season generously.
   Sprinkle the herb and salt mixture evenly over the entire turkey, including underneath the breast skin.
5. Refrigerate overnight.
   Place the turkey breast-side up on a rack over a baking sheet or roasting pan. Leave it uncovered and refrigerate for 12-24 hours. This gives the seasoning time to work into the meat and helps the skin dry out for better browning.
6. Get ready to roast.
   On Thanksgiving Day, remove the turkey from the refrigerator while your oven preheats. Follow your preferred roasting method and use a meat thermometer to determine when the turkey is fully cooked.
7. Let it rest.
   Once the turkey is finished, let it rest before carving. This gives the juices time to redistribute so you have a tender, flavorful turkey when it's time to sit down and eat.

Tip

Since our turkeys are available fresh for pickup beginning November 20th, you'll have plenty of time to get your bird home and prepare it for Thanksgiving. If you pick yours up several days early, keep it properly refrigerated until you're ready to season and cook it.