Jing Gao's Salt and Sichuan Pepper Dry-Brined Turkey Recipe - Los Angeles Times

Name: Jing Gao's Salt and Sichuan Pepper Dry-Brined Turkey Recipe - Los Angeles Times
Ingredients: One 12- to 16-pound turkey; 1 tablespoon kosher salt per 4 pounds of bird; 1 tablespoon freshly ground Sichuan pepper (see Where To Find); 3 tablespoons minced fresh garlic; 2 tablespoons minced fresh ginger; 1 tablespoon crushed chile flakes (preferably erjingtiao chiles; see Where To Find); 2 carrots; 3 stalks of celery; 1 bunch green onions; 1/2 bunch cilantro; 1 stick unsalted butter at room temperature; 2 teaspoons neutral oil

www.latimes.com

Sichuan pepper and salt combine to create a dry brine for Thanksgiving turkey, a recipe from Fly by Jing founder Jing Gao. This blend is an iconic Sichuan flavor profile known as jiaoyan wei, savory,...

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Ingredients

One 12- to 16-pound turkey
1 tablespoon kosher salt per 4 pounds of bird
1 tablespoon freshly ground Sichuan pepper (see Where To Find)
3 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 tablespoon crushed chile flakes (preferably erjingtiao chiles; see Where To Find)
2 carrots
3 stalks of celery
1 bunch green onions
1/2 bunch cilantro
1 stick unsalted butter at room temperature
2 teaspoons neutral oil