Can I use the dry brine on a turkey that I will be smoking?

The dry brine can also be used with smoked turkey. If you're unsure if you'll like it with the smoky flavor, you might try it out on a small piece ahead of time.

Do you rinse the brine off or not? I see it listed both ways.

I've been using this brine for years- it's my go-to for a perfectly cooked turkey. And yes, I always rinse it off prior to prepping the turkey. The drippings will be VERY salty if you use them for your gravy. If you do, use unsalted butter on the turkey/ under the skin and cut the drippings significantly. But this stuff is AH-MAZING!

How much brine to use on a 16 lb turkey

One can of the Williams Sonoma Herbes de Provence Dry Turkey Brine should cover a 18 to 20 pound turkey. Adjust for a 16 pound turkey by using slightly less than the full can. Using the full can on a 16 pound turkey is also ok, it will just have a slightly stronger flavor that may interfere with the natural meat flavor.

Where are the instructions

Hi ABOLLONE, This recipe calls for a turkey between 18 and 20 lb. If you are cooking a smaller or larger bird, adjust the amount of brine and the roasting time accordingly. 1 turkey, 18 to 20 lb. 1 package (7 oz) dry brine 1. Remove the neck and giblets from the turkey. Set a wire rack on a baking sheet and place the turkey on the rack. Rub 1/2 cup dry brine on the back side of the turkey, 1/2 cup on the legs, and 1 cup on the breast. Cover turkey with plastic wrap and refrigerate for at least 8 hours, and preferably 24 hours. 2. Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss turkey as desired with kitchen twine. Let stand at room temperature for 1 hour. 3. Preheat an oven to 400°F. Place turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and inserted into the thigh registers 175°F, 2.5 - 3 hours more. If the turkey begins to brown too quickly, tent it loosely with aluminum foil. 4. Transfer the turkey to a carving board, cover loosely with foil, and let rest for about 20 minutes before carving. Serves 12 - 14.

We’re is the instructions, I went to Williams-Sonoma.com/herbsdeprovencebrine and there was nothing but the order page

Hi Mari, This recipe calls for a turkey between 18 and 20 lb. If you are cooking a smaller or larger bird, adjust the amount of brine and the roasting time accordingly. 1 turkey, 18 to 20 lb. 1 package (7 oz) dry brine 1. Remove the neck and giblets from the turkey. Set a wire rack on a baking sheet and place the turkey on the rack. Rub 1/2 cup dry brine on the back side of the turkey, 1/2 cup on the legs, and 1 cup on the breast. Cover turkey with plastic wrap and refrigerate for at least 8 hours, and preferably 24 hours. 2. Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss turkey as desired with kitchen twine. Let stand at room temperature for 1 hour. 3. Preheat an oven to 400°F. Place turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and inserted into the thigh registers 175°F, 2.5 - 3 hours more. If the turkey begins to brown too quickly, tent it loosely with aluminum foil. 4. Transfer the turkey to a carving board, cover loosely with foil, and let rest for about 20 minutes before carving. Serves 12 - 14.

Is it okay if I wrap the turkey in plastic wrap after I brine? I always have!

Hi Angelina, Yes, it's fine to wrap your turkey in plastic wrap after brining.

How much of the dry brine do I use on a 25 lb turkey

Hi Mkmom, This tin contains 7oz. of dry brine. It should cover approximately a 16 lb. bird. Roughly, use 0.4 ounces per lb.

Disappointed with the lack of instruction. The recipe for Dry Brined Turkey on this site says to cover turkey with plastic wrap after brining and to rinse before cooking. Answers to other questions posted say the opposite. Really unclear how to use.

I have used this amazing brine mix for the past 2 yrs and thought I'd share my go tos: 1. I wish I had discovered it before! 2. I do not rinse off the brine before cooking it. 3. I let it sit for almost 2 days last yr and it was even better than the year before when it sat for 1 day. 4. I don't wrap it in plastic, I use my roasting pan cover or foil. 5. I go under the skin and ontop. 6. My drippings weren't salty like someone mentioned but you can just modify it if it is. 7. If I have extra brine, I use it inside the turkey before adding my other root veggies for flavor. It's pretty fool proof, don't stress. Hope this helps :) Enjoy and Happy Thanksgiving

Hi Confused, It is not necessary to rinse the turkey off but the instructions for our brine say to do so. Not rinsing will likely result in a saltier taste.

I am using the WS dry brine herbs de Provence. Should I lift the breast skin of the turkey and apply the brine under the skin on the breast meat?

Hi GG6767, Yes, you can apply the dry brine under the turkey skin.

I see it has been asked if rinsing is required. I just used this dry brine & the instructions specifically say to thoroughly rinse with cold water. Are there different versions of this dry brine? I don’t want to ruin my 1 turkey with it being too salty.

Hi Karen, It is not necessary to rinse the turkey off but the instructions for our brine say to do so. Not rinsing will likely result in a saltier taste.

Williams Sonoma Herbes de Provence Dry Turkey Brine

$19.95 - $39.90

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Salt, herbs, floral

Why We Love It

Perfect for adding French flavor to your holiday bird, our signature blend of herbs de Provence requires minimal effort for maximum taste. Simply rub the dry brine into the skin of the turkey and allow it to rest. Roast according to your favorite recipe, and get ready to enjoy a tender, juicy bird with crispy skin.

A Williams Sonoma exclusive.

Net Weight

7 oz./198g.
Salt, spices, onions, garlic, sunflower oil.

This product is prepared and packaged using machines that may come in contact with dairy, eggs, sesame, soy, tree nuts, wheat/gluten, mustard.
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Receiving Instructions

Store unopened at room temperature for up to 18 months.

Preparation Instructions

Season meat with brine several hours before roasting or grilling (no brining bags or additional liquid required). The salt's natural properties draw moisture to the surface of the meat, where it joins with the other ingredients to create a savory marinade. Here we've combined salt, rosemary, thyme, fennel, sage and garlic for the perfect balance of aromatic flavors.
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