Recipes Included On This Page Herbal Brined Roast Turkey Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Herbal Brined Roast Turkey Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brine: 2 gallons water 1 1/4 cups kosher salt -- (no substitute) 4 1/2 cups sugar Several fresh sprigs of each: parsley, rosemary, sage, thyme, dill, tarragon One teaspoon of each: 1 whole black peppercorns, juniper berries, fennel seeds, mustard seed, cardamom pods, cloves Several bay leaves 2 large lemons -- sliced 1 fresh turkey -- any size [no frozen bird, must be fresh and salt free] 1 turkey brining bag or one large container to hold turkey in brine In a large pot combine all brine ingredients and bring to a boil. Then remove from heat and let cool to room temperature. Place turkey in brine bag (available in cookware stores) or pot and cover with brine solution. I like the bag, because one can turn the bag every so often to distribute the brine. Brine up to 3 days in refrigerator. Then drain turkey and remove herbs, seeds etc. Do not rinse. Let come to room temperature. Stuff as desired (also I prepare stuffing ahead of time and let it come to room temperature prior to stuffing). Place turkey on rack in large roaster pan, stuff as desired. Season turkey skin as desired. I slather turkey with olive oil or some mayo, some use melted butter and I sprinkle with some poultry seasoning. Roast at 350F about 15 minutes per pound for unstuffed or 18 to 20 minutes stuffed. Do not rely on pop up timers. Use a thermometer to roast to 160-165F degrees or until juices run clear from bird when you slice a bit between leg and breast bone. Turkey will brown more quickly when brined. So cover with foil to prevent over browning. Let turkey stand and cover with foil, 30 minutes prior to serving for best slicing. Notes: I have been brining my turkey for many years. This is my favorite brining recipe. Typical brines are sugar and salt solutions which tenderize the meat protein tissue, allow for flavor and moisture absorption. Therefore most recipes are very similar but vary in amounts of sugar and salt and other favorite additions etc. This recipe does not produce any saltiness or sweetness but any sized turkey is guaranteed moist and tender. I brined a 25-pound turkey this year. And I also stuff my turkey (many brining recipes don't advise stuffing them) with my favorite stuffing. Unstuffed brined turkeys tend to cook a bit faster but I find the stuffed turkeys roast to conventional time. This is a superb recipe. Spices can be bought in Indian groceries, dollar stores so everything is reasonable. Fresh herbs are a must, not dried. Try this recipe and you won't be disappointed! Remember prior to roasting any turkey recipe, make sure turkey and stuffing are room temperature for even best roasting. Contributed to the FareShare Gazette by Joan; 1 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.