Garlic and Herb Dry Brine

Name: Garlic and Herb Dry Brine
Yield: Makes enough for one 12–14-lb. turkey Servings
Ingredients: 10 sprigs thyme; 6 sprigs sage; 4 sprigs rosemary; 4 large cloves garlic, chopped; 2 teaspoons celery seeds; ½ teaspoon coarsely ground black pepper; ½ cup kosher salt; 2 tablespoons sugar

Alison RomanMakes enough for one 12–14-lb. turkey ServingsSource

garlic quick easy dairy-free gluten-free nut-free vegan vegetarian thanksgiving

Ingredients

10 sprigs thyme

6 sprigs sage

4 sprigs rosemary

4 large cloves garlic, chopped

2 teaspoons celery seeds

½ teaspoon coarsely ground black pepper

½ cup kosher salt

2 tablespoons sugar

Method

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.