Thanksgiving Turkey - Page 7

I did Judy's method but I only brined it for like a day. It was a bit of an accident but it turned out really good for my first turkey.

@foodguy

Would it be overkill to do the dry brine, then an herbed butter rub right before roasting? I've had good luck with butter rubs and the resulting gravy is heaven. I'm also a sucker herbs. Or would you recommend to just incorporate the herbs into the dry-brining process?

you could do either one. they'd give you different results. herb butter will flavor the skin and outside; combining herbs in the dry-brine, you'll get flavor (traces) through the bird.
here are three combinations i worked up a couple years ago:
Rosemary-lemon salt

This makes enough for a 20-pound turkey. Allow 2 tablespoons per 5 pounds of turkey weight.

1/4 cup kosher salt

4 1/2 teaspoons minced fresh rosemary

1 tablespoon freshly grated lemon zest

Pulse together the salt, rosemary and lemon zest in a spice grinder or mash them in a mortar and pestle. Makes 1/2 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.

Smoky spiced salt with orange

This makes enough for a 20-pound turkey. Allow 2 generous tablespoons per 5 pounds of turkey weight.

1/4 cup kosher salt

1 tablespoon smoked paprika or pimenton de la Vera

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon brown sugar

2 teaspoons freshly grated orange zest

Pulse together the salt, smoked paprika, onion and garlic powders, cumin, black pepper, brown sugar and orange zest in a spice grinder or mash them in a mortar and pestle. Makes a little more than 1/2 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.

Sage and bay salt

This makes enough for a 20-pound turkey. Allow a scant 1 1/2 tablespoons per 5 pounds of turkey weight.

1/4 cup kosher salt

10 dried bay leaves, crumbled

3/4 teaspoon ground sage

1/2 teaspoon freshly ground black pepper

Pulse together the salt, bay leaves, ground sage and black pepper in a spice grinder or mash them in a mortar and pestle to make a fine powder. Makes 1/3 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.