Herb-Brined Turkey Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups kosher salt
- 1 cup packed brown sugar
- 5 fresh sage leaves
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
- 2 quarts water
- 2 quarts cold water
- 2 large turkey-size oven roasting bags
- 1 turkey (14 to 16 pounds)
Instructions
- In a large kettle, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
- Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally.
- Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin.
- Place turkey, breast side up, on a rack in a roasting pan. Bake at 450 ° for 30 minutes. Reduce heat to 325 °; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180 °, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
- Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.
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