Bourbon Barrel Turkey Dry Brine

Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes. 

Allow cooling for 5 minutes, then grind in a clean coffee grinder or mortar and pestle.

Combine remaining ingredients, mixing well. 

rub turkey with the dry rub and allow to sit in a refrigerator for 2-3 hours or overnight before proceeding to roast or smoke the turkey.

Note* this rub would also be excellent on a whole chicken.