Thanksgiving Soy Sauce Salt Dry Brine
- CinSoy Soy Sauce Salt - 3/4 tsp per pound of turkey
- Black Pepper
- Sage, Thyme and Rosemary - 1/2 tsp per pound
- Chop up your herbs.
- Measure your ingredients according to the size of your turkey. This also works great for chicken!
- Mix the ingredients together in a bowl.
- Rub the dry brine into the poultry - making sure to evenly cover the entire bird - including the cavity.
- Let sit in the fridge for 12-24 hours.
- Cook and enjoy!