Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. —Felicia Saathoff, Vashon, Washington
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95 Tasty Low-Carb Dinner Ideas
VERIFIED BY Taste of Home Test Kitchen
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- 4 quarts water
- 2 cups sugar
- 1-1/2 cups salt
- 10 fresh parsley sprigs
- 10 fresh thyme sprigs
- 5 fresh rosemary sprigs
- 7 bay leaves
- 4 teaspoons crushed red pepper flakes
- 4 teaspoons whole peppercorns
- 4-1/2 quarts cold water
- 2 turkey-size oven roasting bags
- 1 turkey (14 to 16 pounds)
- TURKEY:
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, optional
- In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
- Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
- Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt.
- Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.)
- Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Yield: 16 servings.
Editor’s Note: If using a prebasted turkey, omit 1/2 teaspoon salt sprinkled on outside of turkey.
Originally published as Fresh Herb-Brined Turkey in Taste of Home
November 2014, p43
Reviews forFresh Herb-Brined Turkey
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MY REVIEW
Reviewed Nov. 12, 2017
"Sooo good. The turkey and broth made the best dressing ever."
MY REVIEW
Reviewed Dec. 15, 2014
"Came out great. I used less salt than called for because I had a pre-basted turkey and was worried about it being too salty, and I didn't notice the footnote. Next time I will use the full amount of salt except not sprinkle it on the outside. I will definitely make this again. turkey did not brown as well as the skin seemed soggy but I didn't care."
