Name: Dry-Brined Turkey
Yield: Makes 8 to 10 servings
Ingredients: Fennel, Chile, and Maple or Citrus and Peppercorn dry brine; 1 (12—14-pound) turkey, giblets and neck removed; 1 medium onion, quartered; 1 head of garlic, halved; 1–2 bunches of herbs; ¼ cup unsalted butter, room temperature; 2 cups (or more) low-sodium chicken broth

Raw turkey covered in dry brine with spices and orange zest.

Citrus and Peppercorn Dry BrineMarcus Nilsson

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor (thank the salt!) and less hassle.

Recipe notes

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