4

Dry brining, or pre-salting, poultry is an alternative to liquid brining. Instead of soaking poultry in a brine solution, rub it all over with a salt-heavy seasoning and leave it in the refrigerator for 1 to 3 days depending on the size of the bird.

INGREDIENTS

Other Recipe Suggestions

Cheesy Turkey Gravy

Roast Turkey

Smoked Turkey

Pat turkey dry. Place Brining Spice Ready Mix in a spice grinder or mortar & pestle and pulse or crush to break down the salt and whole spice pieces in the seasoning into a finer grind; this will help to distribute the seasoning salt more evenly across the turkey. Use hands to separate skin from the turkey breast and rub seasoning salt under skin. Rub turkey all over with remaining seasoning salt. Set turkey on a plate or baking sheet and loosely cover. Refrigerate for 2 to 3 days depending on size of turkey. Remove from refrigerator about an hour before cooking. Pat turkey dry and rub all over with 1 tsp. Tiny Town Turkey Rub per pound of turkey. Dry brining can be done for any style of poultry cooking: roasting, smoking, grilling, or frying.

ITEMS IN THIS RECIPE

Brining Spice Ready Mix

37

Select Size

Tiny Town Turkey Rub

77

Select Size