Brining the Dry Way, Not As Messy As Wet Brining

Ingredients

• 1 (14-16 lb)  whole turkey
• 1/3 cup kosher salt
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons sage
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons marjoram
• 1 1/2 teaspoons celery seeds
• 2 well-crumbled bay leaves
• 1 teaspoon fresh ground black pepper

Optional seasonings to taste

• lemon zest (optional) or orange zest (optional)
• szechuan peppercorns (optional)

Directions

1. 1

   Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use.

2. 2

   Sprinkle the salt mixture all over the turkey, inside and out.

3. 3

   Place the turkey on a roasting rack in a roasting pan. Refrigerate, uncovered, for 1 hour per pound.

4. 4

   This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.

5. 5

   Just before roasting, rinse the bird very well with lukewarm water. The lukewarm water will remove the salt, but also help the bird lose its chill.

6. 6

   Pat the bird dry and cook it according to your favorite method and timing.