Spicy Dry Turkey Brine Mix


1/3 C. kosher salt
1 Tb. smoked paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. brown sugar
3 tsp. grated orange rind


Pulse all the above ingredients in a spice grinder or clean coffee grinder. Plan on about 2 Tb. per every 5 pounds of turkey, chicken, or pork; any leftovers you can store in a covered container. Simply figure out how much you need, rub it into your meat, and let it hang out in the fridge for a day or two until you cook it. Massage and turn it a couple times a day, and you’ll never have dry uninteresting protein units again!

- Mary White

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