How To Dry Brine a Turkey
The only way to brine a turkey according to our head Chef. Make sure you've got everything you need to dominate Thanksgiving.
1/4 cup sea salt
1 T cane sugar
1 T paprika
1 T ground coriander
2 t ground black pepper
1 t ground fennel seed
Minced Rosemary needles from 2 big sprigs ( ~ 2 T)
Minced thyme leaves from 6 sprigs ( ~ 1.5 T )
1/4 cup chopped parsley.
Zest of 1 orange
Mix all ingredients together (this can be done in advance).
At least 2 days before roasting bird (ideally 3 days) take a 12-14 lb bird and pat dry all over.
Carefully separate the skin-on the breast and tuck some of the rub underneath and in the cavity between the breast and leg.
Take the rest of the rub and massage it generously all over the bird, inside and out - now place back in the fridge uncovered until ready to roast.
The skin should dry out nicely, and the bird will become nicely seasoned and juicy throughout.