Finding just the right recipe and cooking time for turkey can be tricky, so I’ve tested a turkey every week for the past month and a half in order to get to the moist juicy bird for this recipe. I was a little concerned that by the time Thanksgiving Day arrived the kids would look at the turkey and say, “again?!”, but so far I haven’t heard any protests from them (they both adore sliced turkey topped with tons of cranberry sauce, but you never know with kids).
Even though my father-in-law declares in his charming New York accent that my Brined Turkey is “the best turkey ever,” I just wasn’t sure if I could deal this year with the over-sized stock pot filled with brine and a 16 pound bird. Last year, I nearly threw out my back lugging the pot around and the year before, 1/2 of the turkey brine poured out ALL over the floor when I tripped over it trying to answer the phone. I thought I would never do a brine again, but alas, it’s so delicious I can’t resist. Oh, the joys of the holidays!
This is the easiest method of brining I’ve ever tried. Just rub the brine all over your bird and let it sit uncovered in the refrigerator for one to two days to dry out — easy peasy and no rivers of turkey juice running all over. Tender and juicy inside with crispy herbed skin outside, this turkey will be as delicious on Thanksgiving Day as it is in your leftovers all weekend long!
Herb Brined Turkey
Ingredients
- 1 12-14 pound whole turkey
- 1 tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 cups turkey or chicken stock
Instructions
- Remove the giblets from the turkey (to save for the gravy), wash and pat the turkey dry with paper towels.
- Whisk the salt and herbs in a bowl until combined.
- Rub the salt/herb mixture all over the turkey, inside and out.
- Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
- Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
- Preheat oven to 450 F.
- Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side down, pour 2 cups of chicken or turkey stock into the roasting pan and reduce the cooking temperature to 350 degrees.
- Cook the turkey for 30 minutes.
- Turn the turkey breast side up, roast the turkey an additional 2 hours minutes – 2 hours and 15 minutes, basting every 30 minutes and turning the turkey pan halfway through the cooking time (if the breast becomes too dark cover with foil).
- Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165-170 F.
- Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
- Serve.
Yes, this one is a dry brine! Let me know how you like it!
No water needed? I’m trying this!
obat herbal…
[…]Perfect Herb Brined Turkey | Weelicious â„¢ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
Baby Glider…
[…]Herb Brined Turkey | Weelicious ??? – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
[…] . .a few more sides will be added by a friend tomorrow: (I’ll add links as I find them) * Herb-Brined Turkey * Sweet Potatoes in Orange Cups * Mashed Red Potatoes * Gravy * Cranberry Orange Sauce (details […]
I rinse my turkey first 🙂
Should the turkey be rinsed before cooking?
No, if you’re turkey is already brined, I would just let it come to room temp and then rub it with the herbs before baking.
I bought a pre brined turkey from the store (not frozen) can i still follow your recipe sans the salt? It’s 22lbs and this is my first time cooking a turkey! Help!
Never mind I saw your reply above about the herbs… I was wondering the same as someone above about using only a turkey breast… Should I alter the amount of salt/herbs used if its only 7 lbs? Also do you know up to what temperature to cook the breast? Thank you again!
Thank you for this recipe! Last year I was a mess trying to brine the turkey with all that liquid… Did you use dry herbs or fresh herbs?
I would cook the turkey for about 4 hours, but you want to start checking it to make sure it’s at the correct internal temperature.