Dry Brine Turkey Method (Print Version)

# Ingredients:

01 - 1 entire turkey, weighing 14 to 16 pounds.
02 - 3 tablespoons of kosher salt.
03 - 3/4 teaspoon ground black pepper.
04 - 1 1/2 teaspoons dried herbs like rosemary, sage, or thyme.

# Instructions:

01 - Combine the salt, pepper, and dried herbs in a small bowl.
02 - Take out the neck and giblets hiding inside the turkey.
03 - Use paper towels to dry the turkey completely.
04 - Gently pull the skin loose over the legs and breast area.
05 - Sprinkle 2 teaspoons of the salt mixture inside the cavity.
06 - Massage 4 teaspoons of the mixture under the turkey breast's skin.
07 - Use 2 teaspoons of seasoning under the skin covering the legs.
08 - Spread whatever seasoning mix is left all over the turkey's surface.
09 - Fold the wings under the breast to keep them in place.
10 - Leave the turkey in the fridge, uncovered, for 1 to 3 days.

# Notes:

01 - Make sure to stick with kosher salt, not table salt.
02 - Double-check that the turkey hasn't been pre-salted.
03 - Don't rinse it after brining—it’s not needed.
04 - Leaving it for three days gives the best flavor.
05 - Once brined, your turkey’s ready for the oven.

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