Fresh Herb-Brined Turkey
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
Ingredients
- 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
Reviews
Sooo good. The turkey and broth made the best dressing ever.
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.
This was the first time I've use brine on a turkey. I certainly kept the turkey moist. The herbs and spices looked beautiful. They smelled wonderful.