Garlic and Herb Dry Brine

By KDHarmon

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Ingredients

10 sprigs thyme
6 sprigs sage
4 sprigs rosemary
4 large cloves garlic, chopped
2 teaspoons celery seeds
1/2 teaspoon coarsely ground black pepper
1/2 cup kosher salt
2 tablespoons sugar

Details

Adapted from bonappetit.com

Preparation

Step 1

Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.

DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

Makes enough for a 12-14 pound turkey.