Dry Brine

Ingredients:
1/4 Cup course sea salt
1-2 TBS brown sugar
2 TBS orange zest
2 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder

Directions:
Mix all the ingredients together.

How to use Dry Brine:
*Use 1 TBS 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. Don't 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 you'll still get a really tasting bird even if you do the minimum time)
When you're 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.

Submitted by: Jenie Rainey