Herb Brined Turkey Recipe
There’s a reason why there is a special hotline dedicated to troubleshooting the Thanksgiving turkey. Achieving poultry perfection—moist, toothsome, perfectly seasoned and sporting that nice, deep orange tan—is not always easy when juggling sides, pies and family small talk. Thankfully, Catherine McCord—a model turned The Food Network judge, cookbook author and founder of the food blog Weelicious and meal delivery service One Potato—has shared with us a winner: herb brined turkey.
“This is the easiest method of brining I’ve ever tried,” says the mother of three. “Tender and juicy inside with crispy herbed skin outside, this turkey will be as delicious on Thanksgiving Day as it is in your leftovers all weekend long!”
- 1 12-14 pound whole turkey
- 1 tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 cups turkey or chicken stock
- Remove the giblets from the turkey (to save for the gravy), wash and 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 down, pour 2 cups of chicken or turkey stock into the roasting pan and reduce the cooking temperature to 350 degrees.
- Cook the turkey for 30 minutes.
- Turn the turkey breast side up, roast the turkey an additional 2 hours minutes – 2 hours and 15 minutes, basting every 30 minutes and turning the turkey pan halfway through the cooking time (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 165-170 F.
- Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
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