Description
The formula is 1 tablespoon salt for every 4 pounds of turkey, just adjust the salt according to your turkey size. No need to adjust the other ingredients. The recipe is based on a 16 pound turkey.
Ingredients
Scale
- 4 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons orange zest
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons black pepper
- 1 teaspoon paprika
Instructions
- In a small bowl combine the brine ingredients.
- Remove turkey from the packaging, and remove giblets from the cavity.
- Pat turkey dry with paper towels. Place turkey into a roasting pan.
- Rub salt mixture all over bird.
- Place turkey in the refrigerator for 48-72 hours before planning to cook the turkey.
- Remove turkey from the refrigerator 1 hour before you plan on cooking to bring to room temperature.
- Truss and cook according to your desired method of cooking.