Perhaps you’ve heard of brining, the process of soaking a large piece of meat in salty water in order to add flavor and moisture. It might seem complicated, or something only a gourmet would dare try. Dry brining is a similar process, using salt, without the need for a container large enough to immerse your turkey in water. Dry brining is really quite simple. It brings out the flavor of the meat, while maintaining moisture during the lengthy cooking process, so this Thanksgiving, give it a try! Read-on to learn more.

Brining is done a few days prior to cooking your turkey, and enables the salt to draw out the juices of the meat. The salt then dissolves into the juices, and creates its own natural brine. Over the following few days, the brine breaks down the meat fibers, and once cooked, you’ll have a perfectly tender, seasoned, and juicy turkey. A bonus: Crispy skin!

We’ve put together a simple brine recipe using our Icelandic Arctic Thyme Salt. The sea salt is combined with thyme grown on Iceland's mineral-rich gravel soils, creating the ideal combination for adding color and flavor to your brine.


  • 6 tablespoons Salt Cellar Icelandic Arctic Thyme Salt
  • 1 teaspoon freshly ground black pepper
  • 1 thawed whole turkey


Remove the giblets and neck from the inside of the turkey. Rinse and pat dry.

Place your turkey in a roasting pan.

Mix the salt and black pepper in a small bowl. Rub a few tablespoons of the salt mixture in the cavity of the turkey.

Loosen the skin and rub several tablespoons of the salt mixture under the skin of the turkey.

Rub the remaining mixture on the outside of the turkey, making sure to cover underside as well.

Place the roasting pan in the refrigerator uncovered. Leave for at least one full day, but ideally up to three days.

Roast as per instructions based on the size of the turkey.

Be prepared for many compliments and few leftovers!