@lana7018:
Here is the dry brine I am using.
Dry Brine
• 1/4 cup kosher salt (I used Diamond Crystal; reduce to 3 tbsp if using Mortons, because it is denser).
• Zest of 1 orange (save the orange, cut in half and wrapped in plastic wrap to stuff the turkey)
• 1 teaspoon brown sugar
• 1 teaspoon grated fresh ginger (about a 1/2 inch piece)
• 1 teaspoon grated fresh garlic (2 cloves)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cloves
Directions:
1. Dry brine the turkey: 1 to 3 days before it is time to cook, dry brine the turkey. Mix the dry brine ingredients in a small bowl, then sprinkle and rub evenly over the turkey. Make sure to rub some inside the cavity of the turkey as well. Put the turkey on a rack over a roasting pan or baking sheet, and cover with plastic wrap. Refrigerate, removing the plastic wrap the night before cooking to allow the skin to dry. (If you are only dry brining for 24 hours, skip the plastic wrap.)
