#HerbalForeplay is a term I coined while learning to navigate a smoker during my time in southern Missouri. In my smoked meat learnings, I watched smoker gurus (mostly men) slapping some salt and pepper on some meat as the ‘pre-seasoning” before smoking. Sometimes, the seasoning was premixed dried herbs and salts, often preservative laden and what I consider extra salty. Very few, if any ever added any fresh seasoning, let alone herbs. If you know me, you know that essentially #herbalforplay is my style of cooking and it certainly is my go to with meats well before I started smoking and always with my birds. (You can learn more about one of my first #herbalforeplay smoked meat endeavors here.)

No doubt we can all agree a little foreplay goes a long way. #HerbalForeplay is the art of using fresh herbs to tease and awaken flavors in ingredients before they’re fully cooked. Just like traditional foreplay, it builds anticipation and depth, layering aromas and tastes that hint at the final dish. Seasoning, marinating, macerating, and, of course, brining with fresh herbs help set the stage for a more aromatic, flavor-filled food experience. It’s all about letting the herbs set the mood and coax out the essence of each ingredient before the main cooking event. Yes, your Thanksgiving turkey needs/deserves #HerbalForeplay!

My herbal salt brines were crafted to make #herbalforeplay with your bird efficient and flavorful, think of it like a super in-depth quickie if you know what I mean. And just so we are clear I am on team dry brine! My herbal salt brines are crafted for dry brining, which I believe is  superior the a messier wet brine—(which s should never go in your bathtub FYI).

I prefer herbal dry brining over wet brining because it enhances the turkey’s flavor and penetrates the meat more deeply—from bone to skin. By applying my herbal salt brine along with some added fresh herbs and orange zest directly to the turkey, dry brining allows flavors to infuse deeply, creating richly seasoned, succulent meat. The process draws out moisture, which dissolves the salt and is reabsorbed back into the turkey, naturally tenderizing it without adding excess water. This results in a juicier turkey with a satisfying, non-mushy texture. Additionally, dry brining encourages the skin to dry out in the fridge, leading to beautifully crisp, golden skin when roasted. Unlike wet brining, which requires a large container and gallons of liquid, dry brining is simple, space-saving, and mess-free—making it a favorite among chefs and home cooks alike.

HerbalForeplay not only enhances flavor and texture but also creates an aromatic and flavorful experience tailored to your palate. The salt on the skin draws moisture from the turkey, mingling with the herbs and spices, and gets reabsorbed back into the meat, resulting in flavorful, succulent, and juicy bites. The salt and air dry out the skin, allowing it to become extra crispy when roasted, while the herbs and spices embed themselves into the chicken skin via the chicken fat as it cooks.

If you’re lucky enough to snag a jar of my Herbal Salt Brine in time for Thanksgiving, you’ll need to know how to use it. And if you didn’t get one (which is likely, as I made limited quantities this fall), you can still create your own using the formula listed below. For more details on my dry brining technique plus a few recipes see  my past post on My Herbal Roots  The Dry Brine.

#HerbalForeplay Dry Brined Turkey

Brines 1 turkey up to 18 lbs

Dry brining a bird is easy. You just need to plan ahead and figure about 1½ tablespoons of herb salt per 4 pounds of turkey; so the 2.5 ounce jar of salt will accommodate a turkey up to 18 pounds. If you have a bigger turkey, add a bit more kosher salt to the mix.

You’ll need to dry brine your turkey or chicken 2 days prior to cooking which means you need to have your bird totally thawed out 2 days prior to cooking. Rinse it off and pat it dry. Make sure to get the salt mixture under the skin and leave it uncovered in the refrigerator until you cook it. The skin will get dried out which is good. This yields a crispy skin.

Ingredients

1 turkey (12-18 lbs.)
1 2.5 ounce jar of Herbal-Roots Herbal Salt Brine
1 cup fresh fall herbs of: sage, rosemary, marjoram, thyme
2 tablespoons orange zest

Directions

Two days before cooking, ensure the turkey is thawed, rinsed, and patted dry. Loosen the skin from the flesh. Mix salt, herbs, and zest. Apply some of the mixture under the skin and in the cavities, then cover the entire bird with the remaining mixture, pressing it onto the skin.

Place the bird on a tray or baking sheet and refrigerate uncovered for 36–48 hours, ideally leaving it uncovered to dry the skin for crispiness. Before cooking, let the turkey come to room temperature. Do not rinse off the brine; residual herbs will add flavor to the skin.