A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Recipe information
Yield
Makes enough for one 12–14-lb. turkey Servings
Ingredients
10 sprigs thyme
6 sprigs sage
4 sprigs rosemary
4 large cloves garlic, chopped
2 teaspoons celery seeds
½ teaspoon coarsely ground black pepper
½ cup kosher salt
2 tablespoons sugar
Preparation
Step 1
Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.
Step 2
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 0 Sodium (mg) 5760
