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Herb-Brined Turkey Recipe

Herb-Brined Turkey Recipe

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

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)
  • HERB BUTTER:
  • 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

  • 1. In a stockpot, 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving. Yield: 14 servings.

Recipe Note

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

Nutritional Facts

10 ounces cooked turkey: 834 calories, 58g fat (25g saturated fat), 314mg cholesterol, 658mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 73g protein.

Reviews for Herb-Brined Turkey

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MY REVIEW
Holli70 User ID: 2873443 257880
Reviewed Dec. 9, 2016

"This was the first turkey I've ever made and it turned out awesome. The only thing I'll change on the recipe for me is the quantity of the butter. I only used about half and it was still delicious. I did use 2 quarts apple cider instead of water and stuffed the turkey with apples, lemons, celery, and herbs. so I guess I would change 2 things :)"

MY REVIEW
lauramarielawson User ID: 5246360 214460
Reviewed Dec. 10, 2014

"So good! Best turkey I've had."

MY REVIEW
TJPitt User ID: 6852715 194632
Reviewed Jan. 29, 2014

"This was, by far and away, the best turkey I've ever had - let alone cooked. Be sure to rinse the turkey very well, or your gravy may be a bit salty. I will be serving this recipe for all my Christmases to come."

MY REVIEW
kyrajo User ID: 3262743 116567
Reviewed Nov. 11, 2013

"Yes, brined turkey is the only way to go. My family loves it."

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