Turkey Brine

Total Time Prep: 35 min. + brining Bake: 3-3/4 hours + standing
Yield 14 servings
Test Kitchen Approved
Say goodbye to dry, flavorless turkey. This turkey brine recipe creates perfectly seasoned turkey with tender, juicy meat.

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 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 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.

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

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