Brining The Dry Way, Not As Messy As Wet Brining

Total Time: 15 hrs 5 mins Preparation Time: 5 mins Cook Time: 15 hrs

Ingredients

• Servings: 216
• 1 (14 -16 lb) whole turkey
• 1/3 cup kosher salt
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons sage
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons marjoram
• 1 1/2 teaspoons celery seeds
• 2 well-crumbled bay leaves
• 1 teaspoon fresh ground black pepper
• lemon zest (optional) or orange zest (optional)
• szechuan peppercorns (optional)

Recipe

• 1 remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use.
• 2 sprinkle the salt mixture all over the turkey, inside and out.
• 3 place the turkey on a roasting rack in a roasting pan. refrigerate, uncovered, for 1 hour per pound.
• 4 this open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.
• 5 just before roasting, rinse the bird very well with lukewarm water. the lukewarm water will remove the salt, but also help the bird lose its chill.
• 6 pat the bird dry and cook it according to your favorite method and timing.