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[reubenray]

Each year we season our turkey and it lacks in flavor.  It is usually under seasoned.  I will be doing one again for our neighborhood Thanksgiving get-together. 

[bregent]

Salt. IMO it's the only seasoning that really matters, and the only one that will penetrate the meat. Do either a wet or dry brine. 

[reubenray]

Salt. IMO it's the only seasoning that really matters, and the only one that will penetrate the meat. Do either a wet or dry brine.

I did a dry brine last year and it was good and moist.  I want to try the boiling water trick this year and it says to reseason after it.

[sleebus.jones]

There's all sorts of SPG blends, but I found this SPG blend on youtube and used it on a turkey this July.  Really, really a good blend:

Code: [Select]

Kosher salt 62.97%
Granulated Garlic (not powder) 26.68%
Coarse Black Pepper 10.35%
If you want 250g of mix, just multiply 250 by the above percentages and you'll get the weight per ingredient in grams.  Obviously also works with oz if you are so inclined.

[urnmor]

We have never dried brine our turkey as my wife has always wet brined with great success, however this year I want to dry brine it.. I will be using a mixture of salt, pepper and paprika, which is my go to brine.  I intend to rub it under the skin, on the inside of the turkey and also on the skin.  I will then let it sit in the refrigerator uncovered on a rack on top of a pan overnight. 

any thoughts on tis will be greatly appreciated. 

[hughver]

any thoughts on tis will be greatly appreciated.

If you are going to season both under and over the skin, make sure and not use more than 1/2 tsp. Morton's kosher salt per pound of turkey or it will be salty. Secondly, I read where adding baking soda at a ratio of 1-3 (1 part baking soda to 3 parts salt) to the brining salt will, combined with uncovered pan,  will result in crispier skin.   

[sleebus.jones]

If you are going to season both under and over the skin, make sure and not use more than 1/2 tsp. Morton's kosher salt per pound of turkey or it will be salty.

Yup.  I converted that to weight to make it easier to measure out: 2.5g salt per pound of whatever it is you're cooking.  If you elect to use the SPG, just make it up without the S and you'll be good to go. 

[urnmor]

Thank you all for the information