Chef Knoll prefers to dry brine rather than wet brine turkey for three reasons: dry brining produces more flavorful meat, it makes the skin browner and crisper and it takes far less space in the refrigerator than a salted bath of a wet brine. This turkey dry brine recipe features thyme, rosemary and porcini powder, which complement the earthy notes and dark fruit flavors in elegant Jordan Cabernet Sauvignons.



To make the dry brine, combine all ingredients and pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month.

Rub spatchcocked turkey with Jordan Estate Extra Virgin Olive Oil before applying dry brine. Let turkey sit overnight in the refrigerator uncovered.

This dry brine also works on a traditional oven-roasted turkey.