Dry Brine Turkey
Serves: about ½ cup of dry brine
Recipe: Dry Brine Turkey Mix. A touch of orange and maple added to the traditional Thanksgiving flavors is a delight to the tastebuds!
  • ¼ cup coarse sea salt (I use THIS)
  • 1 tablespoon maple sugar (my fav because it adds a touch of wonderful maple flavor, but if you can’t find it, you can use brown sugar or coconut sugar. I get my maple sugar HERE)
  • 2 tablespoons orange zest
  • 2 teaspoons dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  1. Mix all the ingredients together.
How to Use Dry Brine:
  1. *Use 1 tablespoon of dry brine for every 5 pounds of meat* Pat dry the outside and inside of the turkey. Then season the entire outside and inside cavity using the dry brine. Don't forget to loosen some of the skin and season directly on the meat, too, especially on the breasts.
  2. Refrigerate, loosely covered, for at least 12 hours up to 72 hours (the more time it sits in the fridge, the more flavorful it will be, but you'll still get a really great tasting bird even if you do the minimum time). *Important step for the best, crispy skin: Take OFF the covering during the final 12 hours in the refrigerator and refrigerate UNCOVERED for 12 hours*
  3. When you're ready to cook the turkey, pat the outside dry (no need to rinse or wipe anything off) and cook using any method you prefer. I like the long and slow oven roasting method: 325 degrees F for approximately 15 minutes per pound.
If you are not stuffing your turkey, add the orange you used for your orange zest to the cavity! I also like to add in an onion, a few cloves of garlic and a handful of fresh rosemary, thyme and sage. SO YUM!

Please read my turkey dry brining tips above in the blog post for the best possible results!
Recipe by Primally Inspired at https://www.primallyinspired.com/dry-brine-turkey/