Herb Turkey Brine
Ingredients
- 3/4 cup plus 2 tablespoons kosher salt
- 3/4 cup sugar
- 1 carrot, peeled, diced
- 1 large onion, peeled, diced
- 1/4 cup diced celery
- 2 large sprigs thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fennel seeds
- 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
- In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts 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.
- 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.
- 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 pull skin from turkey breast; rub half of the butter mixture under skin.
- Rub remaining butter mixture over skin.
- Place turkey, breast side up, on a rack in a roasting pan.
- Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
- Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.