A whole turkey needs two to three days of brining time, the dry-brining can be done days before Thanksgiving giving you extra time on Turkey Day. https://www.savoryexperiments.com/homemade-turkey-rub-recipe The salt rub then dissolves into the liquids and is reabsorbed, tenderizing the meat and spreading the seasoning throughout your turkey. DIRECTIONS. Liberally coat your bird with turkey spices. Rub onto chicken (use as much of the rub as desired, use lots or use a little. … Stuff onion in the neck cavity and fold the neck skin flap over the onion. Place the turkey on the rack of a baking sheet. With a dry brine, you just mix the salt and spices, rub it into the meat, cavity and skin and you’re done. Using your hands, pat down the seasoning and rub it into the skin and meat of the bird. Pat the rest of the dry rub all over the body of the turkey. In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Step-by-Step Instructions. Tug the wings under the body. https://www.delish.com/.../best-turkey-rub-recipes-baked-turkey-breast Mix all spice ingredients together. Rub olive oil all over the turkey. Lift the skin and season with dry rub for turkey underneath for even more flavor. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Dry rubs are made up of powdered spices and dry herbs, while liquid rubs typically are mixed with broth or wine. Cover the chicken then place in the refrigerator for 6-24 hours. Dry brining is the act of covering a turkey in a coarse salt-based rub and then refrigerating it for a few days to draw out the bird’s juices. Rub and pat the dry brine all over the turkey, including inside the cavity. Using a seasoning rub, like a dry rub, liquid rub, or paste to season your turkey is another way to bring some serious flavor to your holiday dinner. Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub. Submit a Recipe Correction. Grill as desired.