Thoughts on tweaking a dry brined Turkey recipe?

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?


Slip the dry brine underneath the turkey skin.

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Thanks Victor.

I do that with sitting chicken in the Big Green Egg, not brining, but just seasoning.

May try that with brining the turkey.

Better adhesion and infusion, and no burning.