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Filled with savory goodness like rosemary, sage, thyme, and citrus, this is THE Turkey Dry Brine makes your bird juicy and flavorful, is also amazing on pork, lamb, and other poultry, and also works on robust root vegetables.
You'll need to start dry brining 2-3 days ahead of roasting day. This Turkey Dry Brine only requires the fridge space you’re already using to thaw your turkey, so no unwieldy tubs of salty water…because really, who has the time for that?!

If you have any left over (which is likely), use it as seasoning for your potatoes, roasted carrots, sauteed green beans, or Brussels sprouts, or even mortar and pestle it into a fine grain for the rim of a cranberry cocktail!



  1. Thaw unsalted/un-pre-brined turkey in the fridge one day for every five pounds. (Example: 15lb bird = 3 days)
  2. Two to three days ahead, rub the Keep brine on the outside and inner cavity of the turkey. Use your best judgment: brine should be sprinkled generously, but it should not be a solid coating. See brine ratio suggestions below. 
  3. Place citrus slices inside the cavity.
  4. Sit brined turkey in the fridge, uncovered, until roasting day.
  5. Roasting Day: Pull turkey out of the fridge at least one hour before roasting to bring to room temp. Roast or bake unstuffed turkey at 350 for 13 minutes per pound. (Example: 10lb bird = 130 min.)
  6. Get your savory on.


5-7 lbs

8-12 lbs

13-17 lbs

18+ lbs


1/8 c.

1/4 c.

1/3-1/2 c.

1/2-3/4 c.

You may not use all the brine kit- that's fine! The extra is excellent for sweet or mashed potatoes, Brussels sprouts, or a savory roast chicken on a cold day in February.

Few things are more unsavory than food poisoning. Please stay safe and savory:

  • Keep your uncovered turkey away from other foods in the fridge while it is brining.
  • Ensure your turkey reaches a minimum internal temperature of 165 °F (73.9 °C) as measured on a food thermometer.
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