Savory Herb Turkey Dry Brine

By James Kimble November 12, 2024 3 mins read 58 Views

This Savory Herb Turkey Dry Brine is easy to make and convenient to use. It adds amazing flavor and helps plump up your Thanksgiving turkey!

Dry brines can be a convenient solution to wet brine, particularly if you’re short on refrigerator space. A dry brine works much like a wet brine but without the need for a large volume of liquid. This Savory Herb Turkey Dry Brine provides all the flavor needed for a perfectly seasoned turkey. Combine the ingredients and apply the mixture evenly. Next, place the turkey into a large brining bag and store it in the refrigerator for 24 hours. Super easy! This recipe makes enough dry brine for a turkey weighing between 15 to 18 pounds.

Ingredients

Morton kosher salt, *see notes in recipe card below
White sugar
Rosemary
Sage, sub with dried oregano if preferred
Thyme
Marjoram
Garlic powder

Making and Using a Dry Brine

Make the dry brine: Combine the salt, sugar, and garlic powder with dried herbs. Apply the mixture evenly all over the bird, making sure to get dry brine under the breast skin.
Brine the turkey: Place the turkey into a large plastic bag and release as much air as possible. Seal or secure a twist-tie on the bag. Place into the refrigerator for 24-36 hours, turning the turkey over every 12 hours.
Finishing touches: Once the turkey has brined, remove it from the bag, and gently blot to remove any excess liquid that has collected on the surface and inside the cavity of the turkey. There is no need for additional seasoning.
Optional steps: Please note that if you plan to use a turkey injection marinade, we recommend making one without salt.
Cook your turkey as directed. Try our rotisserie turkey recipe or our Pellet Grill Smoked Turkey!

More Recipes:

Savory Herb Turkey Dry Brine

This Savory Herb Turkey Dry Brine is easy to make and convenient to use. It adds amazing flavor and helps plump up your Thanksgiving turkey!

Course Marinades/Brines

Cuisine American

Keyword dry brine, turkey brine, turkey dry brine

Prep Time 15

Brining Time 1

Total Time 1 15

Servings cup

Calories 142kcal

Ingredients

1/2 cup Morton kosher salt *see notes below
2 tablespoons white sugar
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried marjoram
1 tablespoon dried thyme
2 teaspoons garlic powder

Instructions

Combine kosher salt, sugar, and garlic powder with dried herbs. Apply mixture evenly all over the bird, making sure to get dry brine under the breast skin.
Place turkey into a large plastic bag and release as much air as possible. Seal or secure a twist-tie on the bag. Place into the refrigerator for 24-36 hours, turning over every 12 hours.
Cook as directed.

Notes

Note on salt: We used Morton kosher salt for this recipe and recommend using it as well. Other brands will require measurement adjustments. Do not use table salt for this recipe as it is fine and much more concentrated. You will end up with an over salted turkey. Other products like Diamond or sea salt will produce varied results. As always, use a low sodium or sodium-free rub on your turkey once brined.