• Diamond B Ranch

Ranch Recipes: Dry Brine

The decision to brine a turkey should not be taken lightly. You need to make sure you donit right or you'll be eating a salty mess come Thanksgiving dinner. So why risk it? Brined turkeys are so good, that's why! The salt helps dry out the skin and makes a crunchy shell that will hold the moisture inside while cooking. Also is packs it with flavor. Every turkey deserves to be a brined one!

There are two methods or brining: wet and dry. I prefer to dry brine. Typically we serve a huge bird, so to do a wet brine you need a vessel large enough to hold your brine and your turkey. This usually happens in a cooler and since we live in San Diego, Thanksgiving is usually a warm one and refrigeration is key. So hence why I dry brine.


  • Kosher Salt (like a box)

  • Fresh sliced oranges and lemons

  • Fresh poultry herbs like sage, thyme, and rosemary


  • Cover the inside and outside of the turkey with salt. Pat it on there to help it stick.

  • Cover the inside and outside of the turkey with the citrus slice and sprigs of herbs.

  • Refrigerate overnight.

In the morning remove the herbs and citrus. Dust of the salt and cook according to your family recipe.

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