Dry-Brined Turkey | Recipe Cart
No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.
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Cooking tools:
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Baster
- Butcher's twine
- Carving knife
- Carving fork
- Serving platter
- Oven
- Refrigerator
- Aluminum foil
- Paper towel
Ingredients
- Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine, or Fennel, Chile, and Maple Dry Brine
- 1 12–14-lb. turkey, giblets and neck removed
- 1 medium onion, quartered
- 1 head of garlic, halved
- 1–2 bunches of herbs
- ¼ cup (½ stick) unsalted butter, room temperature
- 2 cups (or more) low-sodium chicken broth
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