This Garlic Herb Dry Brine makes a turkey or roasts delicious, flavorful, and savory; A key dry brine recipe to have in your back pocket!
Estimated reading time: 4 minutes
Table of contents
Garlic Herb Dry Brine
Hi Everyone, I have to tell you about this Garlic Herb Dry Brine.
It made our Thanksgiving Turkey taste AH-MAZING! This recipe makes enough for a 20-pound turkey – you’re welcome!
Ingredients
- 10 sprigs of fresh thyme
- 2 tablespoons Italian parsley
- 6 large fresh sage leaves
- 4 sprigs of fresh rosemary
- 3-4 large cloves of garlic, chopped
- 2 teaspoons celery seeds (dried)
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup Kosher salt
- 2 tablespoons granulated white sugar
Kitchen Tools
- food processor
- cutting board
- chef’s knife
- measuring spoons and cups
- airtight storage container
Tip: You can make this brine ahead of time before you need it (up to 3 days); just keep it in an airtight container in the refrigerator for storage.
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This recipe is inspired by Garlic and Herb Dry Brine from bonappetit.com
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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This Garlic Herb Dry Brine was originally published on 2/9/2018 and updated and republished on 11/25/2020, 3/6/2021
Garlic Herb Dry Brine
This Garlic Herb Dry Brine makes a turkey or roasts delicious, flavorful, and savory. A key dry brine recipe to have in your back pocket!
Ingredients
- 10 sprigs fresh thyme, stems removed
- 2 tablespoons fresh Italian Parsley, stems removed
- 6 large fresh sage leaves
- 4 sprigs fresh rosemary, stems removed
- 3-4 cloves fresh garlic, chopped
- 2 teaspoons celery seeds, dried
- 1/2 teaspoons fresh ground pepper
- 1/2 cup Kosher salt
- 2 tablespoons granulated white sugar, you can substitute a raw, organic course sugar
Instructions
- In a food processor, add all the prepared ingredients and pulse until mixed. Scrape down the sides, to ensure even mixing. This should take about 30 seconds. Use over a beef roast or turkey (up to 20 pounds).
Notes
- Tip: You can make this brine ahead of time before you need it (up to 3 days); just keep it in an airtight container in the refrigerator for storage.
- How to Roast a Turkey
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 56623mgCarbohydrates: 41gFiber: 5gSugar: 30gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
I am making it this Sunday. will put dry brine on Saturday. But you don’t have directions if I was off and your suggested baking directions.
What will you be putting the dry brine on? A turkey or roast? How many pounds?
Thank you Sara for this amazing dry brine. I made your brine last year for Thanksgiving and that turkey was the best turkey I’ve EVER had, it was incredibly delicious and so moist. I’ve never had turkey breast that wasn’t dry until last year! Dry brine is definitely the way to go so I came back to you again this year for your recipe and just got done rubbing down my turkey and put it back in the fridge for a few days. Thank you for a great recipe. Happy Thanksgiving!
Thank you for sharing your experience and I am so glad that you like it and that it’s a recipe that you use every year! Happy Thanksgiving!