Marcus NIlsson
A dry brine with fennel, chile, and maple, can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Recipe information
Yield
Makes enough for one 12–14-lb. turkey Servings
Ingredients
6
whole star anise pods
2
tablespoons fennel seeds
½
cup kosher salt
¼
cup maple sugar or 3 Tbsp. brown sugar
1
tablespoon fresh thyme leaves
2
teaspoons crushed red pepper flakes
Preparation
Step 1
Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.
Step 2
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 0 Sodium (mg) 5760