Herb-Roasted Turkey with Turkey Brine

Yield: 10-12 people

Author: Danielle Wild

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Herb-Roasted Turkey with Turkey Brine

This Herb-Roasted Turkey recipe features a homemade brine using a special turkey brining mix, ensuring the turkey is moist, flavorful, and perfectly seasoned. After a thorough brining process, the turkey is seasoned with classic herbs and roasted to golden perfection, resulting in a succulent, aromatic centerpiece for any Thanksgiving table.

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Ingredients

• 1 medium-sized turkey (about 12 lbs)
• 2 cups of turkey brining mix
• 2 gallons of water (divided)
• Poultry Seasoning or your favorite herbs and spices for rubbing

Instructions

Brining the Turkey

1. Prepare the Brine: Combine 2 cups of turkey brining mix with 1 gallon of boiling water until dissolved. Cool to room temperature and refrigerate until chilled.
2. Brine the Turkey: Place the turkey in the brining bag, add chilled brine and an additional gallon of cold water. Refrigerate for 12-24 hours.
3. Prep for Roasting: Remove the turkey from the brine, rinse, and pat dry.

Roasting the Turkey

1. Preheat Oven: To 325 degrees F (165 degrees C).
2. Season the Turkey: Rub with herbs and spices.
3. Roast: Place in a roasting pan and cook for 13-15 minutes per pound. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
4. Rest and Serve: Let rest for 20 minutes before carving.
5. Enjoy a beautifully seasoned, juicy, and tender turkey that's bound to impress your guests!

Notes

Tips and Tricks:

• Brine in a Cool Environment: Ensure that the turkey remains cool throughout the brining process. If the refrigerator is too small, consider using a cooler with ice.
• Avoid Overcrowding: Use a roasting pan that's big enough to allow air circulation around the entire turkey. This ensures even cooking.
• Basting: To keep the turkey moist, baste it every 45 minutes with the pan juices.
• Check Temperature in Multiple Places: To ensure the turkey is cooked through, check the temperature in the thickest part of the thigh and the breast.
• Let it Rest: Allowing the turkey to rest before carving helps the juices redistribute, leading to moister meat.
• Carving: Use a sharp knife and follow the natural separations of the turkey's legs and wings. Slice breast meat against the grain for tender slices.

Recommended Products

Turkey Brine Kit

Poultry Seasoning

Rotisserie Chicken Seasoning

Nutrition Facts

Calories

391.84

Fat

15.67 g

Sat. Fat

4.06 g

Carbs

0.13 g

Fiber

0.02 g

Net carbs

0.11 g

Sugar

0.17 g

Protein

60.06 g

Sodium

348.67 mg

Cholesterol

199.77 mg

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