DIY Dry Turkey Brine Recipe and Welcoming the 3 Little Pigs

Countdown to Thanksgiving is winding down, y’all!

With only a couple more days to go, it’s time to think about how to prepare your bird.

Karl, Klaire, & I took a drive last night to pick up our “plump & perky” turkey from a nearby farm.  It always makes us feel extra good about eating our bird when we can literally thank the farmer himself in person for raising it for us to eat.

No worries to be had about fillers, GMOs, hormones, or antibiotics where we go.  Our turkey was raised on nothing, but the best… free to range & enjoy its life on a sustainable farm.

INSERT mama note here – Looking for a fun ready with your little one for Thanksgiving? One of Klaire’s favorite reads this year is a book called “A Plump & Perky Turkey.”  

Now that we have our turkey, it’s time for us to begin prepping it for Thursday.

For the past few years, we have taken the liquid turkey brine route to add that extra bit of flavor & juiciness to our bird. This year, we decided to switch it up a bit by making our own organic Dry Turkey Brine mix.

Why brine?  Brining is a fairly simple technique for adding moisture & even more flavor to your turkey.  How does it work?  It works by coating the bird in salt.  The salt is in charge of pulling out the moisture from the meat.  Weird, right?  It actually has to pull out the moisture to combine it with the tasty seasonings & salt, hence brining it.  How does the moisture get back in?  Once the salinity (fancy word for saltiness) of the brine reaches just the right concentration, the flavor packed liquid reabsorbs back into the meat.  Crazy, huh? 

Want to give it a try?

Here’s how we made our Dry Turkey Brine:


1/4 cup salt (we use celtic sea salt)

1 Tbsp organic cane sugar

2 tsp dried thyme

2 tsp dried rosemary

2 tsp dried sage


  1. Combine all ingredients together.  We used a mortar & pestle to get our mixture super fine.
  2. Cover your bird with the mixture… INSIDE, OUTSIDE, & EVERYWHERE in between. 🙂
  3. Place turkey in a large plastic bag.
  4. Allow turkey to brine in your fridge for ~36 hours, turning every 12 hours.
  5. Rinse off turkey & allow to air dry before cooking.

I’ll be posting again about how we cook up our bird for the big day!

Quick homestead update: The pigs are here!  We had 3 little pigs join the family over the weekend.  Can’t wait to share more about them in the days to come.  Of course, Klaire is already making plans for them.  Thinking she’ll be our little piggy farm girl. 😉

Till next time…

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