The only way to brine a turkey according to our head Chef. Make sure you've got everything you need to dominate Thanksgiving.


Dry Brine:

  • 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.