Basic dry brining recipe for any type of meat or poultry.
Pat meat dry with paper towel.
Thoroughly rub down/coat with brining mixture.
Place into a large bag (sources) and seal.
Every 12 hours rub meat down through the bag.
Dry brine chicken and roasts for 24-36 hours, steaks and smaller cuts for 24 hours, and turkey for 48-72 hours.
Adjust sea salt and herb mix used depending on how much meat you will be using: ¼-½ tsp of coarse sea salt and ⅛-¼ tsp of herbs/spices for each pound (.45 kilo) of meat
Dried sage, thyme, rosemary, and marjoram are great herbs to use (organic if possible as non-organic spices are frequently irradiated).
Herbs de Provence is a simple mix to use for dry brining that is delicious. We also love the Thai organic seasoning blend from Frontier, though it is one among many organic seasoning blends you can try and use instead of making your own.
Since the amount of salt and herbs is somewhat up to preference, I encourage people to try out dry brining on some chickens a few weeks before Thanksgiving or Christmas to see what they like best.