Favorite Herbal Brined Roast Turkey
- Time 420 minutes
- Serves 12
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
How to make it
- 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!!!
