tish
Quintessential Chatty Farker
I've dry-brined chickens before, but this will be my first ever dry-brined turkey. It's a free range, fresh 12-1/2 lb bird. I combined 2 Tbsps + 1 tsp of kosher salt with 4-1/2 tsps of chopped rosemary, and 1 Tbsp of lemon zest in a spice grinder. Rubbed the turkey all over with the salted aromatics. Put the bird in a large oven bag, and squeezed out all the air. On a platter, and in the fridge until Thursday. We'll see how it comes out. Wish me luck! :grin:
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