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

  1. In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water.
  2. Bring to a boil.
  3. Cook and stir until salt and sugar are dissolved. Remove from the heat.
  4. Add the cold water to cool the brine to room temperature.
  5. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey.
  6. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat.
  7. Place in a roasting pan.
  8. Refrigerate for 12-24 hours, turning occasionally.
  9. Drain and discard brine; rinse turkey and pat dry.
  10. Tie drumsticks together.
  11. Place the remaining ingredients in a food processor; cover and process until smooth.
  12. With fingers, carefully pull skin from turkey breast; rub half of the butter mixture under skin. 
  13. Rub remaining butter mixture over skin.
  14. Place turkey, breast side up, on a rack in a roasting pan.
  15. 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.
  16. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.