Homemade Citrus Herb Dry Brine for Turkey (Also Great for Chicken and Steak!)

First, gather all the ingredients.
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.)
Zest the citrus.
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.
Put salt and sugar into a container of choice. Next, add the ground herbs, spices, and zest into the container and stir.
Stir until the herbs and citrus are evenly mixed.
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.

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 (incase some of the seasonings got rubbed off when apply the compound butter and to ensure even seasoning).