For the first time in many years I am dong a simple dry brining of a 14 lb Turkey.
My dry brine:
6 Tbsp of Sea Salt.
2 Tbsp of fresh thyme
2 Tbsp of fresh sage
2 Tsp of fresh rosemary.
3 cloves of garlic
Grind the above and add two tablespoons to the cavity. Rub the remaining all over the bird.
Place in an oven bag, close tight, place on pan and in the fridge for 3 days.
Grind the above and add two tablespoons to the cavity. Rub the remaining all over the bird.
Place in an oven bag, close tight, place on pan and in the fridge for 3 days.
Turn over every 12 hours and end with the breast side down.