Submit a Recipe Correction. 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. Tug the wings under the body. DIRECTIONS. The salt rub then dissolves into the liquids and is reabsorbed, tenderizing the meat and spreading the seasoning throughout your turkey. Using your hands, pat down the seasoning and rub it into the skin and meat of the bird. 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. Grill as desired. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Cover the chicken then place in the refrigerator for 6-24 hours. Rub onto chicken (use as much of the rub as desired, use lots or use a little. Liberally coat your bird with turkey spices. https://www.savoryexperiments.com/homemade-turkey-rub-recipe https://www.delish.com/.../best-turkey-rub-recipes-baked-turkey-breast Stuff onion in the neck cavity and fold the neck skin flap over the onion. Lift the skin and season with dry rub for turkey underneath for even more flavor. 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. Step-by-Step Instructions. Rub and pat the dry brine all over the turkey, including inside the cavity. … In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Rub olive oil all over the turkey. With a dry brine, you just mix the salt and spices, rub it into the meat, cavity and skin and you’re done. Place the turkey on the rack of a baking sheet. Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub. 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