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.
Nutrition
Calories: 630kcal | Carbohydrates: 2g | Protein: 116g | Fat: 15g | Cholesterol: 360mg | Sodium: 1620mg | Sugar: 1g
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