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 raw coarse sugar)

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Finely chop thyme, parsley, sage, rosemary, and garlic.
Combine herbs, garlic, celery seeds, pepper, salt, and sugar in a bowl.
Mix until evenly blended.
Pat turkey or meat dry with paper towels.
Rub brine generously over the surface and under the skin if possible.
Place meat on a rack set over a baking sheet and refrigerate uncovered for 12–24 hours (up to 48 hours for deeper flavor).
Remove from refrigerator before cooking and roast as desired.

Dry brine can be prepared ahead and stored for up to 1 week in the fridge.

No need to rinse before roasting just pat dry.

Works on chicken, and even vegetables.

Sugar helps balance saltiness and promotes browning.

Use dried herbs if fresh are unavailable (1 tsp dried = 1 tbsp fresh).