Garlic and Herb Dry Brine

By KDHarmon

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.