Poultry Dry Brine Mix

Description

This dry brine brings together kosher salt, freshly cracked black peppercorns, oregano, garlic powder, basil, thyme, and paprika in a savory, herb-forward seasoning blend. The pepper range lets you choose a gentler touch or a more pronounced peppery character, while the combination of dried herbs gives the mix an aromatic profile. Prepared by simply combining the seasonings, the blend is rubbed over the turkey’s back, legs, and breast before an uncovered rest in the refrigerator for 24 to 72 hours.
The recipe includes a final preparation step before roasting: brush off and discard the remaining dry brine, then allow the turkey another four hours uncovered in the refrigerator if time permits, or pat it dry. Any excess seasoning in the roasting pan is also removed to keep the gravy from becoming too salty. With its mix of herbs, pepper, garlic, and paprika, this is a make-ahead preparation to work into your turkey-roasting schedule, allowing time for both brining and the optional drying period