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Herb-Brined Turkey
Prep: 35 min. + marinating Bake: 334 hours + standing Makes: 14 servings
For an impressive main course, look here. The moist, flavorful turkey will have guests counting the minutes until carving time. -Stephan-Scott Rugh, Portland, OR
2 cups kosher salt
1 cup packed brown sugar
5 fresh sage leaves
1 fresh thyme sprig
1 fresh rosemary sprig
2 qt. water
2 qt. cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 lbs.)
HERB BUTTER
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 tsp. salt
1 tsp. pepper
1. In a large stockpot, combine the salt, brown sugar, sage, thyme, rosemary, and 2 qt. water. Bring to a boil. Cook and stir until salt and sugar are both dissolved. Remove from the heat; stir in cold water to cool the brine until it reaches room temperature.
2. Place turkey in a large stockpot. Carefully pour cooled brine into pot (Photo #1). Cover and refrigerate for 12-24 hours, turning occasionally.
3. Preheat oven to 450°. Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together (Photo # 2). Place herb butter ingredients in a food processor; cover and process until smooth. With your fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin (Photo #3). Secure skin to underside of turkey breast with toothpicks (Photo #4). Then rub remaining butter mixture over skin.
This story is from the October/November 2022 edition of Country Woman.
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This story is from the October/November 2022 edition of Country Woman.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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