Go Back
+ servings
Sense & Edibility's How to Dry Brine a Turkey

Dry Brine for Poultry

Use 1 cup per 10 lbs of poultry. 

Course Miscellany
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Author Marta Rivera


  • 1 cup kosher salt
  • rind of one medium orange grated
  • rind of two small lemons grated
  • 1/4 cup herbs de provence crushed between the palms of your hands
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 1 tbsp freshly ground black pepper
  • 1/4 cup brown sugar


  1. Combine all of the ingredients in a medium-sized mixing bowl.
  2. Use 1 cup per 10 lbs of poultry. Rub brine over the entire bird, making sure to rub some underneath the skin as well. 
  3. Rinse off excess brine from skin one hour prior to roasting.