Garlic Herb Dry Brine

Why You’ll Love This Recipe

This dry brine is simple to prepare and enhances your bird with layers of fresh herb flavor. The salt tenderizes the meat, the sugar balances the savory notes, and the garlic and herbs infuse every bite. It saves time and space compared to wet brining, and it can be prepared in advance, making holiday cooking easier. Plus, it works beautifully on chicken, and even roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 sprigs fresh thyme, stems removed
2 tablespoons fresh Italian parsley, stems removed
6 large fresh sage leaves
4 sprigs fresh rosemary, stems removed
3–4 cloves fresh garlic, chopped
2 teaspoons celery seeds, dried
½ teaspoon fresh ground pepper
½ cup Kosher salt
2 tablespoons granulated white sugar (or substitute with raw, coarse sugar)

Directions

1. Finely chop the thyme, parsley, sage, rosemary, and garlic.
2. In a small bowl, combine the herbs and garlic with celery seeds, pepper, salt, and sugar.
3. Mix until evenly blended.
4. Pat the turkey or meat dry with paper towels.
5. Rub the dry brine generously over the surface of the meat, including under the skin if possible.
6. Place the meat on a rack set over a baking sheet and refrigerate uncovered for 12–24 hours, or up to 48 hours for deeper flavor.
7. Remove from the refrigerator before cooking, and roast according to your recipe.

Servings and timing

This dry brine recipe yields enough to season one 12–15 pound whole turkey.
Prep time: 10 minutes
Brining time: 12–48 hours
Total time: About 12–48 hours (mostly resting time)

Variations

• Citrus Twist: Add lemon or orange zest for brightness.
• Spicy Blend: Mix in red pepper flakes or cayenne pepper for a kick.
• Smoky Flavor: Use smoked salt instead of regular Kosher salt.
• Alternative Herbs: Swap parsley for oregano, or thyme for marjoram, to suit your taste.

Storage/Reheating

Store unused dry brine in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Since this is a seasoning mix, it doesn’t require reheating just prepare fresh as needed.

FAQs

Can I use dried herbs instead of fresh?

Yes, substitute 1 teaspoon dried herbs for each tablespoon of fresh herbs.

Do I need to rinse the turkey after dry brining?

No, simply pat it dry before roasting to remove excess surface salt.

How long can I dry brine a turkey?

Up to 48 hours for maximum flavor.

Can I use this brine on chicken?

Yes, it works wonderfully for whole chickens or chicken parts.

What’s the purpose of the sugar?

It balances the salt and helps with browning during roasting.

Can I make the brine ahead of time?

Yes, you can prepare it several days in advance and store it in the fridge.

Does dry brining make the turkey too salty?

Not if you follow the measurements; excess salt is absorbed only as needed.

Can I freeze a turkey after applying the brine?

It’s best to brine after thawing for even seasoning.

What if I don’t have celery seeds?

You can leave them out or replace with fennel seeds for a similar aromatic touch.

Can I combine this with a wet brine?

No, it’s best to use one method combining both can make the turkey too salty.

Conclusion

This garlic herb dry brine is an easy, reliable way to bring out the best in your holiday turkey or any roasted meat. With a balance of salt, sugar, garlic, and aromatic herbs, it ensures juicy, flavorful results without the mess of a wet brine. Once you try it, you may never go back to traditional brining methods again.

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