Recipe

Favorite Herbal Brined Roast Turkey Recipe

	Midgelet / All my dishes 12 months ago I also enjoy brining my turkey too. This recipe does not produce any saltiness or sweetness but any sized turkey is guaranteed moist and tender. I brined a 25 lb turkey this year. And I also stuff my turkey ( many brining recipes don't advise stuffi... More Prep:30m Cook:420m Servings:12	Midgelet
	turning poultry thanksgiving christmas brining large quantity

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lacrenshaw

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Ingredients

Brine:

2 gallons water

1 1/4 cups kosher salt ( no substitute )

4 1/2 cups sugar

several fresh springs of each:

parsley, rosemary, sage, thyme, dill, tarragon

1 tsp of each:

whole black peppercorns, juniper berries, fennel seeds, mustard seed, cardamom pods, cloves

several bay leaves

2 large lemons sliced

Fresh turkey- any size ( no frozen bird, must be fresh and salt free )

1 turkey brining bag or one large container to hold turkey in brine

Directions

Prep time does not include brining and roasting time depends on size of your turkey

In a large pot combine all brine ingredients and bring to a boil.

Then remove from heat and let cool to room temperature.

Place turkey in brine bag ( available in cookware stores ) or pot and cover with brine solution.

I like the bag, because one can turn the bag every so often to distribute the brine.

Brine up to 3 days in refrigerator

Then drain turkey and remove herbs, seeds etc.

Do not rinse.

Let come to room temperature.

Stuff as desired ( also I prepare stuffing ahead of time and let it come to room temperature prior to stuffing )

Place turkey on rack in large roaster pan, stuff as desired .

Season turkey skin as desired.

I slather turkey with olive oil or some mayo, some use melted butter and I sprinkle with some poultry seasoning.

Roast 350.F about 15 minutes per pound for unstuffed or 18 t0 20 minutes stuffed.

Do not rely on pop up timers.

Use a thermometer to roast to 165F degrees or juices run clear from bird when you slice a bit between leg and breast bone.

Remember turkey will still continue to cook when removed from oven and the internal temp will rise .

Notes:

Turkey will brown more quickly when brined.

So cover with foil to prevent over browning.

Let turkey stand and cover with foil, 30 minutes prior to serving for best slicing.

I guarnatee this will be a moist flavorful bird!!!

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Comments

lacrenshaw 12 months ago said:
Quite an interesting combination of herbs and spices here, midge. I like it muchly! Five.
Lorraine

momo_55grandma 12 months ago said:
Awsome Turkey Recipe thanks

22566 12 months ago said:
May try this one for Christmas.

Thank-you

Kind Regards

trigger 12 months ago said:
Brinning to me results in the most tender and moist Turkey I have ever had.
I love the fresh herbs used in this recipe.

Five forks

Michael

mjcmcook 11 months, 4 weeks ago said:
~Hello~ ^j^ ~
This "5"FORK!!!!! recipe for
'Brined' Turkey is just what I have been
looking for ~ And~ since it is Your recipe,
Midge, ^j^ ~ it has to be GOOD~ I also,
like to 'stuff' my 'bird' ~ so this is
perfect ~
Thank-you so much ~
~~ MERRY CHRISTMAS ~~
~*~mj~*~