How to Dry Brine Turkey (Print Version)

# Ingredients:

01 - 3 tablespoons kosher salt.
02 - 1 1/2 teaspoons dried herbs (thyme, sage, rosemary).
03 - 3/4 teaspoon black pepper.
04 - 1 whole turkey (14-16 pounds).

# Instructions:

01 - Mix salt, herbs, and pepper in bowl.
02 - Remove giblets and neck from turkey.
03 - Pat turkey dry with paper towels.
04 - Loosen skin over breast and legs.
05 - Season cavity with 2 teaspoons salt mix.
06 - Rub 2 teaspoons mix under leg skin.
07 - Rub 4 teaspoons mix under breast skin.
08 - Sprinkle remaining mix over all skin.
09 - Tuck wings under breast.
10 - Refrigerate uncovered 1-3 days.

# Notes:

01 - Use kosher salt, not table salt.
02 - Turkey should not be pre-salted.
03 - Don't rinse after brining.
04 - Three days gives best results.
05 - Ready to cook after brining.

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