Sea salt, cane sugar, brown sugar, black peppercorns, garlic, yellow mustard seed, brown mustard seed, Spanish rosemary, coriander, sage, juniper berry,
Make the best, most delicious and moist turkey of your life with our turkey brine spice mix. SHF turkey brine used dry will intensify flavors while improving the skin on the bird. It will help make the skin crisp and brown as it roasts.
How to Dry-Brine
Carefully pat your turkey dry with paper towels. Generously sprinkle the brine mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated, though not completely encrusted.
Transfer the turkey to a rack set in a rimmed baking sheet and refrigerate, uncovered, for 12 to 24 hours. Do not rinse or add any additional salting steps, just roast as recipe calls for.
Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest in refrigerator for up to three days.