Dry Turkey Brine

Everybody will tell you something different when it comes to a good turkey…and the truth is, there is no right way! We have prepared everything from spatchcock on a grill to tur-duck-en. At the end of the day, all we really want is juicy meat with crispy skin! I mean, is that too much to ask??




A dry brine is a pretty easy way to get some good flavor and add some juicy-ness to your bird! Please use this as a guide…but feel free to experiment and add anything you wish! There really is no right or wrong here.




Only general rule…you need approx 1 tbsp of salt per 5 lb of turkey…

Dry Turkey Brine
1 c Kosher Salt
1 T whole green peppercorn
1 T whole pink peppercorn
1T whole white peppercorn
1 T of fennel seeds
3 whole star anise pods
2 large sprigs rosemary, stemmed
Zest of 1 large orange
Zest of 1 large lemon
In a small dry skillet toast star anise till warm. Add fennel seeds rosemary and peppercorns. Warm slightly DO NOT BROWN. Remove from heat and let cool. Pulse in a spice blender, coffee grinder or food processor. Add to a small mixing bowl. Add zest and salt. Combine well.
After removing giblets, cleaning, rinsing and drying your bird with a paper towel…rub brine all over bird. Inside and outside. Make sure to go all around the wings, everywhere! Let sit in the refrigerator uncovered 1-2 days. RINSE WELL BEFORE COOKING.
Prepare turkey to your liking. I prefer my Turkey On The Grill method.

ground dry brine