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Herb-Brined Turkey

 Herb-Brined Turkey
For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. — Scott Rugh, Portland, Oregon
14 ServingsPrep: 35 min. + marinating Bake: 3-3/4 hours + standing


  • 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
  • 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


  • 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.

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Herb-Brined Turkey (continued)

Directions (continued)

  • 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: 10 ounces cooked turkey equals 834 calories, 58 g fat (25 g saturated fat), 314 mg cholesterol, 658 mg sodium, 1 g carbohydrate, trace fiber, 73 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer