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Dry brines deliver juicy meat with more intense flavor and without all the mess and inconvenience.  With the Twisted Turkey Dry Brine, I’ve combined a selection of herbs & spices that act as a brine as well as a seasoning for your bird.

Here’s how to use it:

Rub the (clean) skin all over with oil.

Generously sprinkle the brine on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated, though not completely encrusted.

For crispier skin, add a tablespoon of baking powder to the mix.

Refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in turkey instructions.

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.