Herb-Brined Turkey

Name: Herb-Brined Turkey
Prep time: 35 min
Cook time: 3 h 45 min
Total time: 4 h 20 min
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 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

TOTAL TIME: Prep: 35 min. + brining Bake: 3-3/4 hours + standing YIELD: 14 servings.

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

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 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 2-1/2 to 3 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. 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.

Nutrition Facts

10 ounces cooked turkey: 837 calories, 59g fat (25g saturated fat), 315mg cholesterol, 685mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 73g protein.