Brine Roasted Turkey

Name: Brine Roasted Turkey
Prep time: 2 h 30 min
Cook time: 3 h 30 min
Total time: 6 h
Yield: 5-7 serving(s)
Ingredients: 1/2 cup salt; 1 cup sugar; 1 gallon cold water; 6 lbs whole turkey; 4 tablespoons butter (2 1/2 softened, 1 1/2 melted); 1/4 teaspoon pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon parsley flakes; 1/4 teaspoon thyme; 1/4 teaspoon basil; 1/4 teaspoon sage; 1/4 teaspoon paprika; 1 lemon; 1 cup chicken broth

Submitted by Danielle K.

"I was going through the recipes on here and I found two that I liked. So I combined them and figured I’ve give it a try for Thanksgiving this year. The two recipes that I combined are Recipe #13961 Honey Brined Herb Roasted Turkey by Mirj and Recipe #76199 Brined and Roasted Whole Turkey by Joanie Grow."

Download

Ready In:: 6hrs
Ingredients:: 15
Serves:: 5-7

ingredients

¹⁄₂ cup salt
1 cup sugar
1 gallon cold water
6 lbs whole turkey
4 tablespoons butter (2 1/2 softened, 1 1/2 melted)
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon onion powder
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon parsley flakes
¹⁄₄ teaspoon thyme
¹⁄₄ teaspoon basil
¹⁄₄ teaspoon sage
¹⁄₄ teaspoon paprika
1 lemon
1 cup chicken broth

directions

Remove giblets and neck from turkey.
Rinse turkey with cold water.
Combine salt, sugar and water in a large stockpot until completely dissolved.
Place turkey in the brine until completely submerged.
Cover and refrigerate for 2 to 2 ½ hours.
Pre-heat oven to 350°F.
Remove the turkey from the brine and pat dry with paper towel.
Mix the softened butter with half of the pepper, onion powder, Garlic powder, parsley flakes, thyme, basil, sage, paprika.
Place turkey on rack in roasting pan.
Squeeze lemon juice into the main turkey cavity.
Put the squeezed lemon halves into the cavity.
Rub the seasoned butter under the skin.
Brush the skin with the melted butter and rest of seasonings.
Pour the 1 cup chicken broth over the pan bottom to prevent drippings from burning.
Loosely cover with aluminum foil to prevent over browning, remove foil during last 45 minutes of cooking.
Roast turkey, basting with poultry stock every half hour or so.
Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
Remove turkey from the oven and allow it to cool before carving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Danielle K.

I love food and I love to cook, but I rarely ever have the time to cook as often as I like. I love trying different foods and enjoy learning to make new foods. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

View Full Profile