Lunch: Herb-Brined Turkey Recipe

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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