This Garlic Herb Dry Brine makes a turkey or roast delicious, flavorful and savory. A key dry brine recipe to have in your back pocket!
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! I know, I know, Sara, it’s not Thanksgiving right now, it’s February, but folks, Easter is coming up and if you are doing a roast, you can use this on that or heck, use it on a turkey dinner. This recipe makes enough for a 20 pound turkey. Your welcome!
Ingredients for Garlic Herb Dry Brine
- 10 sprigs fresh thyme
- 2 tablespoons Italian parsley
- 6 large fresh sage leaves
- 4 sprigs 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
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Kitchen Tools for Garlic Herb Dry Brine
- food processor
- cutting board
- chef’s knife
- measuring spoons and cups
- air tight storage container
Tip: You can make this brine ahead of time before you need it (up to 3 days); just keep it in an air tight container in the refrigerator for storage.
Related Posts
This recipe is one of my “garden-inspired” recipes, you can see all of the garden-inspired recipes, here.
Garlic Herb Dry Brine
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
- The nutritional information is just an ESTIMATE; we use myfitnesspal.com to generate the nutritional information for this recipe.
- Tip: You can make this brine ahead of time before you need it (up to 3 days); just keep it in an air tight container in the refrigerator for storage.
Recommended Products
-
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils -
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving:Calories: 175 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 56623mg Carbohydrates: 41g Fiber: 5g Sugar: 30g Protein: 2g
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Recipe Attribution
This recipe is inspired by Garlic and Herb Dry Brine from bonappetit.com
Sara Maniez
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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?