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Herb Brined Turkey
A perfectly juicy turkey is the star of any Thanksgiving feast, and this dry herb brine recipe is here to make that happen!
Prep Time
1 d
Cook Time
2 hrs mins
Total Time
1 d 2 hrs 50 mins
Servings: 8
Calories: 684 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound whole turkey
- 3 tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 cups turkey or chicken stock
Instructions
- Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.
- Whisk the salt and herbs in a bowl until combined.
- Rub the salt/herb mixture all over the turkey, inside and out.
- Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
- Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
- Preheat oven to 450°F.
- Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side up, pour 2 cups of chicken or turkey stock into the roasting pan. Cook the turkey for 30 minutes.
- Reduce the cooking temperature to 350°F.
- Rotate the roasting pan 90 degrees (this helps cook evenly) and roast the turkey an additional 2 hours to 2 hours and 15 minutes, basting every 30 minutes. If the breast becomes too dark cover with foil.
- Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.
- Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
- Serve.
Cup of Yum
Notes
- For a Larger/Smaller Bird: You can use this method for any size turkey. You might need to increase the herbs if yours is much larger. The general rule of thumb for cooking is 13-15 minutes of roasting time per pound of turkey.
- Don't let it burn: Tuck the wings in behind the neck so they don't burn in the oven! If the breast starts to get too dark, cover it with foil.
- Food Safety: Make sure you have the raw turkey on its own shelf in the fridge, and set inside a large baking tray to catch any juice.
Nutrition Information
Calories
684kcal
(34%)
Carbohydrates
1g
(0%)
Protein
105g
(210%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
348mg
(116%)
Sodium
1414mg
(59%)
Potassium
1091mg
(31%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Vitamin A
312IU
(6%)
Vitamin C
0.5mg
(1%)
Calcium
70mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 684
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 1g | 0% |
| Protein | 105g | 210% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 348mg | 116% |
| Sodium | 1414mg | 59% |
| Potassium | 1091mg | 23% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.