Dry Brine Turkey

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tbsp Orange, zest
  • 1 tsp Rosemary, dried
  • 2 tsp Sage, dried
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 tbsp Maple sugar
  • 1/4 cup Sea salt, coarse

Found on primallyinspired.com

Description

Ingredients

• ¼ cup coarse sea salt (I use THIS)
• 1 tablespoon maple sugar (my fav because it adds a touch of wonderful maple flavor, but if you can’t find it, you can use brown sugar or coconut sugar. I get my maple sugar HERE)
• 2 tablespoons orange zest
• 2 teaspoons dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions

• Mix all the ingredients together.
• *Use 1 tablespoon of dry brine for every 5 pounds of meat* Pat dry the outside and inside of the turkey. Then season the entire outside and inside cavity using the dry brine. Dont forget to loosen some of the skin and season directly on the meat, too, especially on the breasts.
• Refrigerate, uncovered, for at least 12 hours up to 72 hours (the more time it sits in the fridge, the more flavorful it will be, but youll still get a really great tasting bird even if you do the minimum time)
• When youre ready to cook, pat dry the outside of the turkey and cook using any method you prefer. I like the long and slow oven roasting method: 325 degrees F for approximately 15 minutes per pound.