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FareShare Gazette Recipes -- December 2008 - H's


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Herbal Brined Roast Turkey

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* 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
-------- ------------ --------------------------------
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

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


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.

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