Herb-Brined Turkey Recipe

Herb-Brined Turkey Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time.

[X]

Rate Herb-Brined Turkey Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herb-Brined Turkey Recipe

Prep: 35 min. + marinating Bake: 3-3/4 hours + standing

Yield: 14 Servings

35 225 260

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
1 turkey (14 to 16 pounds)
2 large turkey-size oven roasting bags
TURKEY:
2 cups butter, softened
1/2 cup olive oil
1 cup packed fresh parsley sprigs
1/3 cup fresh sage leaves
1/3 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
2 garlic cloves
1 teaspoon salt
1 teaspoon pepper

Directions

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 marinade 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 meat 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. Yield: 14 servings.

Editor’s Note: It is best not to use a prebasted turkey for this recipe.

Nutritional Facts 8 ounces cooked turkey equals 844 calories, 58 g fat (25 g saturated fat), 314 mg cholesterol, 2,982 mg sodium, 4 g carbohydrate, trace fiber, 73 g protein.

Originally published as Herb-Brined Turkey in Country Woman Christmas Annual 2012, p48