A flavor packed Dry Brine with less mess than a wet brine! Buttermilk Dry Brine is the pantry staple you'll keep on hand all year. Great for your thanksgiving turkey, pork chops, chicken and more.
Whisk together all the ingredients and transfer to an airtight container.
Store in the pantry for up do 6 months.
Notes
When ready to use, pat the turkey (or other meat) dry with a paper towel and place on a baking sheet.Sprinkle the dry brine evenly over the surface of the meat and lightly press it to ensure it sticks to the skin.Transfer the turkey, uncovered, to the refrigerator for 8 hours or up to 24 hours. When ready to roast, preheat the oven to 500˚ F.Move the turkey to a clean roasting pan and discard any juices that accumulated on the original pan.Stuff the cavity of the turkey with aromatics and truss by tying the legs together with kitchen twine.Roast the turkey for 30 minutes, then reduce the heat to 425˚F. Continue roasting until the temperature reaches 165˚F in the thickest part of the thigh. Allow the turkey to rest for 45 minutes before carving.