Dry brine turkey (herb and salt-rubbed) from Skinnytaste by Gina Homolka

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jiffy corn casserole; Sausage stuffing; Cranberry pear sauce; Buttermilk mashed potatoes; Lightened up green bean casserole with shallot crumb topping; Sweet potato casserole with praline topping; Turkey gravy; Sweet potato gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine 3-4 days. See recipe for several variaitons.

  • Zosia on October 14, 2020

    I started it only 2 days ahead and though the herbs didn't really flavour the meat, they did flavour the drippings and the gravy made from them. The meat was still well-seasoned because of the salt.

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