Dry brining is one of the easiest ways to guarantee a juicy, flavorful turkey without the mess of a wet brine. Try this Homemade Citrus Herb Dry Brine for a tasty, well-seasoned turkey!

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Homemade Citrus Herb Dry Brine for Turkey doubles as an incredible all-purpose poultry seasoning!

This all-purpose poultry seasoning is perfect for turkey, chicken, as well as a rub for steaks or pork. This simple herb and citrus dry brine melts into the meat, seasoning it deep throughout the meat. I also love to add this to my savory Thanksgiving Day stuffing.

Why use this Homemade Citrus Herb Dry Brine for Turkey

The Salt actually transforms the turkey meat from the inside out!
- When you apply salt or a dry brine mixture to a turkey, it draws out moisture. Then that moisture dissolves the salt, and then the meat reabsorbs it back into the meat.
- This means the seasoning goes deep into the turkey!
- The turkey holds onto more moisture!!!

This results in a juicier turkey full of flavor in every single bite!

What makes a dry brine better than a wet brine?

Wet brines soak the turkey in water.
- You have to find a large enough container to put the Turkey in to wet brine.
- You have to be able to have enough refrigerator space to hold the very large container that the wet brine is in.
- It creates a big mess, and a potential cross contamination nightmare when you are removing the turkey from the wet brine and also when emptying out the wet brine.
Dry brines soak the turkey in its own juices. Dry brines preserve the turkey’s natural taste and texture.
Dry brines result in:
- Richer turkey flavor
- Not watered-down
- Crispier skin!!!
Dry brines are just soooo much easier!
- No bucket (wet brine container) needed, no sloshing, no leaking turkey water on your floor, no fridge space crisis!
- Instead, pat dry the turkey, then sprinkle dry brine (1 tbsp per 5 pounds of meat), and then let it it rest in the fridge for 12-48 hours.
To summarize: The dry brine is better than a wet brine because the salt pulls moisture out of the skin, the surface dries while the meat stays juicy. A wet brine results in soggy skin that struggles to brown.

How to make Homemade Citrus Herb Dry Brine for Turkey (Also Great for Chicken & Steak!)

Ingredients:

3 tablespoons Diamond Crystal kosher salt
1 tablespoon granulated sugar
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon thyme
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon fennel seeds
½ teaspoon sage
Pinch of red pepper flakes
½ teaspoon orange zest
½ teaspoon lemon zest

Equipment Needed To Chop Herbs:

one of the follow:

Coffee grinder dedicated to spices (fastest, finest texture)
Mortar and pestle (traditional, very aromatic)
Blender (small NutriBullet type)
Cutting board and Chef’s knife, minced until fine

Step-by-step instructions:

First, gather all the ingredients.

Picture of a woman adding herbs to a coffee grinder to grind while making homemade citrus herb, dry brine

If using fresh herbs, remove the herbs from the stems. (Pinch the very top of the herb stem between your thumb and forefinger, then with your other hand, pinch the stem just beneath your top fingers, then slide downward following the direction of the stem.)

Picture of a woman standing at counter wearing a ball apron removing herbs from a stem

Zest the citrus.

Picture of a woman zesting an orange for a homemade citrus herb dry brine for turkey wearing a fall apron

Combine all herbs, spices, and zest in the preferred grinding method. Then pulse until thoroughly ground. When properly ground, the texture should be coarse and uniform, but not powdery.

Picture of a woman wearing a fall apron pulsing a spice grinder full of herbs, while making a homemade citrus herb, dry brine

Put salt and sugar into the container of choice. Next, add the ground herbs, spices, and zest into the container and stir.

Picture of a woman wearing a fall apron pouring round herbs from a spice grinder into a funnel into a glass killer jar

Stir until the herbs and citrus are evenly mixed.

Picture of a woman wearing a fall apron holding a glass Kilner jar containing a homemade citrus rub herb, dry brine for turkey and storing the salt, sugar, and herb mixture

Use immediately or store in an airtight container for 3-6 months in a cool, dark place (pantry or cupboard).
When brining a turkey, I recommend 1 tablespoon per every 5 pounds.

How to Dry Brine a Turkey

Pat the turkey dry with paper towels.
Place the turkey on a rack set inside a roasting pan.
Sprinkle the dry brine evenly over the entire bird, including under the skin of the breasts if you can, and also inside the cavities.
- 10–12 lb turkey use 2 to 2.5 tablespoons Homemade Citrus Herb Dry Brine for Turkey
- 12–14 lb turkey use 2.5 to 3 tablespoons Homemade Citrus Herb Dry Brine for Turkey
- 14–16 lb turkey use 3 to 3.5 tablespoons Homemade Citrus Herb Dry Brine for Turkey
Refrigerate for:
- 12–24 hours for smaller birds
- 24–48 hours for an extra flavorful turkey
Do not rinse.
Before roasting, you can rub softened butter, or my compound poultry butter, on the turkey (under and over the skin). Inside the cavity, add herbs, citrus slices, or an apple, and aromatics (onion and garlic). Then sprinkle another 1tsp of the dry brine seasoning mix on top of the turkey all over evenly (in case some of the seasonings got rubbed off when applying the compound butter and to ensure even seasoning).

How to Use This Brine for Chicken

Use 1–1½ teaspoons per pound of chicken.
Rest overnight for best results.
Roast or air fry as usual.

How to Use as a Steak Rub

Sprinkle a light coating on both sides of the steak.
Let it sit for 45–60 minutes before cooking.
The citrus and herbs create a beautiful crust.