The best method for brining your turkey. This dry brine recipe yields extra crispy skin, superior flavor thanks to herbs and citrus zest, and most importantly it seals in the natural juices for a moist and tender roast turkey.
Place all the ingredients in a small food processor and pulse several times. The salt mixture will be a light green.
Remove the turkey from the wrapping and place the turkey on a clean roasting pan or large baking sheet. Remove the giblets and neck from inside the cavity. You can discard or save for another use. Remove or discard any plastic or metal cages. Pat the turkey dry, inside and out, using paper towels.
Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it in.
Gently loosen the skin over the breast and meaty part of the legs. Rub 4 teaspoons of the salt mixture into the meat of but under the skin. Then sprinkle the remaining salt mixture over all the outside of the turkey. Running it into the skin.
Bend the wings back and tuck under the breast. Place the turkey breast side up uncovered into the refrigerator for at least 1 day up to 3 days.
Notes
The quantities for brining the turkey are for a 15-pound bird. Adjust accordingly.
You can brine a partially frozen turkey but it may be hard to loosen the skin properly.
You must use kosher salt, not table salt.
Do not brine kosher or self basting turkey. They were brined before packaging.