Brining the Dry Way, Not As Messy As Wet Brining

• 1 (14 -16 lb) whole turkey
• 13 cup kosher salt
• 1 12 teaspoons dried rosemary
• 1 12 teaspoons sage
• 1 12 teaspoons thyme
• 1 12 teaspoons marjoram
• 1 12 teaspoons celery seeds
• 2 well-crumbled bay leaves
• 1 teaspoon fresh ground black pepper
• lemon zest (optional) or orange zest (optional)
• szechuan peppercorns (optional)

1. Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use.
2. Sprinkle the salt mixture all over the turkey, inside and out.
3. Place the turkey on a roasting rack in a roasting pan.
4. Refrigerate, uncovered, for 1 hour per pound.
5. This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.
6. Just before roasting, rinse the bird very well with lukewarm water.
7. The lukewarm water will remove the salt, but also help the bird lose its chill.
8. Pat the bird dry and cook it according to your favorite method and timing.

turkey, kosher salt, rosemary, sage, thyme, marjoram, celery seeds, well, fresh ground black pepper, lemon zest, szechuan

Taken from www.food.com/recipe/brining-the-dry-way-not-as-messy-as-wet-brining-266510 (may not work)