Dry brined turkey with garlic sage butter is juicy and delicious! Using a dry brine is so much easier than a wet brine, and gives this turkey so much flavor.
After celebrating Canadian Thanksgiving last month, I started thinking that it was about time I share my favorite turkey recipe with you guys!
I LOVE experimenting with different turkey recipes, and once I discovered the amazingness of brining a turkey, I could not go back. But. Using a wet brine is labor intensive and kind of stressful (if you’ve ever tried to get a huge turkey into a brining bag you know what I mean).
Then I discovered dry brined turkey, which eliminates the need for a giant pot/brining bag/extra cooler. All you do is rub a salt mixture over your turkey! So much simpler, and to my surprise, just as flavorful, and the skin ends up much nicer.
Reasons to love this dry brined turkey
- it is so much easier than a wet brine!
- the turkey ends up so juicy and flavorful
- you can start dry brining before the turkey is 100% thawed
