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Was sitting in my "office" solving the worlds problems, eyeballing the food section of the L.A. Times and this article about dry brining turkeys got my attention. Decided to give this a whirl instead of the usual wet brine. Had my choice of either Rosemary-lemon salt, Sage and bay salt and Smokey spiced salt with Orange. Yep, took door #3. Here's the ingredients & quantities.
1/4 cup kosher salt
1-tbls smoked paprika or pimenton de la Vera
1 1/2-tsps onion powder(granulated works also)
1/2-tsp garlic powder(granulated works too)
1/2-tsp ground cumin
1-tsp freshly ground black pepper
1/2-tsp brown sugar
2-tsps freshly grated orange zest
Ran all of the ingredients through my coffee bean grinder and into a bowl it went. The above quantity will do a 20 lb turkey, so I made up a double batch even though my 2 birds totaled 26 lbs.
The ingredients all ground up & ready to hit the turkeys.
The turkeys all "seasoned" up and ready to hit the fridge for 3 days.
3-4 days, turning every day with a slight massage and they'll be ready to hit the smoker. Will be using red oak & orange wood for this one. Thanks for looking and will post final pics later in the week.
1/4 cup kosher salt
1-tbls smoked paprika or pimenton de la Vera
1 1/2-tsps onion powder(granulated works also)
1/2-tsp garlic powder(granulated works too)
1/2-tsp ground cumin
1-tsp freshly ground black pepper
1/2-tsp brown sugar
2-tsps freshly grated orange zest
Ran all of the ingredients through my coffee bean grinder and into a bowl it went. The above quantity will do a 20 lb turkey, so I made up a double batch even though my 2 birds totaled 26 lbs.
The ingredients all ground up & ready to hit the turkeys.
The turkeys all "seasoned" up and ready to hit the fridge for 3 days.
3-4 days, turning every day with a slight massage and they'll be ready to hit the smoker. Will be using red oak & orange wood for this one. Thanks for looking and will post final pics later in the week.
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