I’ve been doing a dry-brined turkey for many years, as my wife, kids, and relatives always want me to do it (I’ve offered smoking a turkey, but they like the known quantity of the dry-brined roasted bird).
I’m looking to tweak the recipe a bit for something different, but not too different.
Here is my recipe:
Dry brine with a mixture of Kosher salt, dried bay leaves, ground sage, fresh ground black pepper, and lighter portions of rosemary, garlic, and thyme.
I start the process on Sunday and roast it Thursday morning.
Looking for replacing/adding additional spices?